My Go-To Vegan Caesar Salad

Name: My Go-To Vegan Caesar Salad
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: - 1 Cup Cashews; - 1 Tbsp Baby Capers; - 1 Tbsp Caper Brine; - 1 Clove Roasted Garlic; - Juice of Half a Lemon; - 2 Tsp Dijon Mustard; - 1/2 Cup Water; - 1/2 Tbsp Balsamic Vinegar; - 1/2 Tbsp Tamari; - Pinch of Salt and Pepper; - 1 Can Butter Beans; - 1 Tbsp Olive Oil; - 2 Tsp Nutritional Yeast; - 1/2 Tsp Smoked Paprika; - 1/4 Tsp Garlic Powder; - Pinch of Salt and Pepper; - Pinch of Salt and Pepper; - Pinch of Salt and Pepper; - Pinch of Salt and Pepper; - Pinch of Salt and Pepper; - Pinch of Salt and Pepper; - Pinch of Salt and Pepper; - Pinch of Salt and Pepper; - Pinch of Salt and Pepper; - Pinch of Salt and Pepper; - Pinch of Salt and Pepper; - Pinch of Salt and Pepper; - Pinch of Salt and Pepper; - Pinch of Salt and Pepper; - Pinch of Salt and Pepper

5 steps

Prep:10min

This is my go-to caesar salad recipe and it is better than the original (yep, I said it). It’s plant-based, full of fresh and nutritious ingredients and tastes insane. The dressing is so delicious that you could quite literally drink it from the jar. 2024, caesar salad is in. 🤌

Updated at: Thu, 18 Jan 2024 21:22:01 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories352.8 kcal (18%)

Total Fat18.5 g (26%)

Carbs39 g (15%)

Sugars6.8 g (8%)

Protein12.7 g (25%)

Sodium584.5 mg (29%)

Fiber11.3 g (40%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

Caesar Dressing

1 CupCashews

1 TbspBaby Capers

1 TbspCaper Brine

1 CloveRoasted Garlic

0.5juice of lemon

2 TspDijon Mustard

½ cupwater

0.5 TbspBalsamic Vinegar

0.5 TbspTamari

salt

pepper

Smokey Roasted Butter Beans

Croutons

Other Ingredients:

2 HeadsCos Lettuce

parsley

Chopped

Instructions

Step 1

Preheat oven to 180°C and line two baking trays.

Step 2

Mix together all the ingredients for the smokey roasted butter beans and spread on a baking tray. Roast for 35-40 minutes, mixing halfway, until crunchy.

Step 3

Spread the diced bread on the other baking tray, drizzle over olive and season. Mix with your hands and bake in the oven for 15-20 minutes, or until golden and crunchy.

Step 4

Place all dressing ingredients into a food processor and process until smooth.

Step 5

To serve, spread dressing on the bottom of a plate or bowl and top with the lettuce, butter beans and croutons. Garnish with extra dollops of the dressing and parsley. Enjoy! Store leftovers in the fridge for 3 - 4 days.