Name: Vegan Caesar Salad
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 5 servings
Ingredients: 0.33 cup vegan mayonnaise; 0.33 cup non-dairy yogurt (unsweetened); 3.5 tbsp vegan parmesan; 2 tbsp lemon juice (fresh-squeezed (more to taste)); 1 tbsp olive oil (extra virgin (more to taste)); 1 tbsp capers (finely chopped); 1 tsp vegan worcestershire sauce; 1 tsp dijon (more to taste); 1 clove garlic (finely minced or grated); 0.5 tsp sea salt (more to taste (or preferred salt)); null null black pepper (fresh-cracked, to taste); 12 ounces artisan bread (cut into 0.75-inch cubes (about 3 heaping cups)); 3 tbsp olive oil; null null salt pepper (to taste); 3 null romaine hearts ((about 20 ounces), washed, cut and dried); 3 tbsp vegan parmesan cheese (for topping (optional))

Instructions

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1

Preheat oven to 375 °F (190 °C).
2

In a medium bowl, combine vegan mayonnaise (0.33 cup), non-dairy yogurt (0.33 cup), vegan parmesan (3.5 tbsp), lemon juice (2 tbsp), olive oil (1 tbsp), capers (1 tbsp), vegan worcestershire sauce (1 tsp), dijon (1 tsp), garlic (1 clove), sea salt (0.5 tsp), and [black pepper]. Whisk thoroughly and adjust seasoning if needed. Thin with water if desired. Refrigerate.
3

Arrange bread (12 ounces) cubes on a large baking sheet. Drizzle with olive oil (3 tbsp), season with [salt pepper], and toss to coat.
4

Bake for 10-15 minutes, or until golden and crisp, tossing every 5 minutes.
5

In a large bowl, combine the romaine (3) and croutons. Pour half the dressing over the salad and toss gently. Add more dressing as preferred. Top with vegan parmesan (3 tbsp) and serve immediately.