How to Make Vegan Caesar Salad

Although vegan Caesar salad dressing can be purchased at health food stores, the home made variety is more flavorful than its prepackaged counterparts. Thrown together in a food processor, this dressing is rich, garlicky and seemingly sinful but minus the eggs, dairy and fish contained in traditional Caesar salad dressing.

Things You'll Need

• 2 tbsp. raw cashew nuts
• 3 cloves garlic coarsely chopped
• 3 tbsp. Dijon mustard
• 2 tsp. nutritional yeast flakes
• 2 tbsp. tamari or soy sauce
• 3 tbsp. freshly squeezed lemon juice
• 1 tbsp. capers
• 1/4 cup water
• 2 tsp. vegetarian Worcestershire sauce
• 1/2 cup extra virgin olive oil
• 1 large head romaine lettuce
• Croutons
• Freshly ground black pepper

Instructions

1. Place the cashew nuts, garlic and nutritional yeast in the food processor and process until the mixture forms a paste. With the food processor still running, add the Dijon mustard, tamari or soy sauce, lemon juice, water, drained capers and the vegan Worcestershire sauce.

2. Gradually incorporate the extra virgin olive oil in a slow steady stream while the food processor is still running. Process until the dressing thickens and emulsifies slightly.

3. Chop the romaine lettuce into shreds (approximately 1/2 inch wide) and place in a large salad bowl. Before serving, pour the dressing over the lettuce and toss to coat. Garnish with croutons and freshly ground black pepper.

Tips & Warnings

• Garnish the Caesar salad with grilled seitan strips for a one-dish meal.

• Vegetarian Worcestershire sauce can be purchased at most health food stores.

• Refrigerate the Caesar salad dressing in an air tight container if not serving immediately.

References

• The Post Punk Kitchen: Vegan Caesar Dressing
• International Vegetarian Union: Caesar Salad Dressing

Resources

• VegNews: Vegan Caesar Salad