Name: Creamy Vegan Caesar Salad
Prep time: 8 min
Cook time: 18 min
Total time: 27 min
Yield: 6 servings
Ingredients: 2 cup sourdough (torn into 1 inch pieces (tearing the pieces means that they grab the sauce better)); 1 tsp oil ((any oil is fine)); null to_taste sea salt; null to_taste black pepper; 2 tbsp oil ((any oil is fine)); 0.25 cup tahini (or 0.5 cup raw cashews boiled for 5 minutes); 3 clove garlic (minced (roasted also works here, finely diced)); 2 tsp capers; 1 tbsp nutritional yeast; 1 tsp dijon mustard; 1.5 tbsp lime juice (or lemon juice); 0.5 tsp sea salt; 0.25 tsp ground black pepper; 0.25 cup water (up to 0.5 cup, start with 0.25 cup); 2 head romaine lettuce (washed, dried and chopped); 0.25 cup vegan parmesan cheese (store-bought or homemade); 0.25 cup vegan coconut bacon (store-bought or homemade)

Instructions

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1

Preheat oven to 400°F/200°C. Add the sourdough (2 cup) to a silicone mat on a baking sheet or a baking sheet prepared with parchment paper or foil.
2

Drizzle oil (1 tsp) over the cubes, and sprinkle with [to_taste sea salt] and [to_taste black pepper]. Toss gently with hands to coat. Bake for 5 minutes. Remove from oven and set aside to cool.
3

While the croutons are baking, you can make the dressing.
4

Add all of the ingredients (oil (2 tbsp), tahini (0.25 cup), garlic (3 clove), capers (2 tsp), nutritional yeast (1 tbsp), dijon mustard (1 tsp), lime juice (1.5 tbsp), sea salt (0.5 tsp), ground black pepper (0.25 tsp), water (0.25 cup)) to a jar and mix - either by shaking the jar or with a whisk or immersion blender until combined and creamy. If using cashews, blend for about 2 minutes to ensure the cashews are thoroughly blended down. Blend until smooth, stopping to scrape down the sides of the blender if necessary. Add more [water] to thin if desired. Taste and adjust seasonings if desired.
5

In a large mixing bowl, add the romaine lettuce (2 head). Drizzle a good amount of [vegan caesar dressing] (as much or as little as you’d like) over the lettuce and toss to combine.
6

Add in toasted [sourdough] (croutons), vegan coconut bacon (0.25 cup) and vegan parmesan cheese (0.25 cup). Toss until combined.
7

Serve with extra [vegan coconut bacon] and [vegan parmesan cheese] and [vegan caesar dressing] on the side. Enjoy!