Are you craving the indulgent flavors of a Caesar salad but looking for a healthier, plant-based alternative? Look no further! Today, I'm excited to share with you my recipe for a Vegan Caesar Salad that is sure to satisfy your cravings and leave you feeling nourished and energized.
This Vegan Caesar Salad captures all the rich, creamy goodness of the traditional version but with a wholesome twist. The secret lies in the dreamy, velvety sauce made from cashews. Yes, you heard that right – cashews! These little nuts are packed with nutrients, including heart-healthy fats and protein, making them the perfect base for a creamy dressing that rivals any store-bought Caesar sauce.
What's more, this recipe is incredibly easy to whip up. With just a handful of simple ingredients and a blender, you can have a restaurant-quality Caesar salad right in the comfort of your own home. Whether you're a seasoned chef or a beginner in the kitchen, this recipe is sure to become a staple in your meal rotation.
And let's talk about the taste – oh my! The combination of crisp romaine lettuce, crunchy croutons, and tangy dressing creates a flavor explosion that will have you coming back for seconds (and maybe even thirds!). Trust me when I say that you won't even miss the anchovies or Parmesan cheese.
Not only does this Vegan Caesar Salad taste divine, but it's also incredibly nutritious. With plenty of vitamins, minerals, and antioxidants from the fresh veggies and wholesome ingredients, you can feel good about indulging in this guilt-free delight. Plus, it's completely dairy-free and vegan-friendly, making it suitable for all dietary preferences.
So why wait? Dive into a bowl of this mouthwatering Vegan Caesar Salad today and experience the perfect harmony of flavor and health. Trust me, once you try it, you'll never go back to the store-bought stuff again!
You will need:
For 1 serving
- About 120 g. Iceberg lettuce leaves (3-4 leaves)
- 1 teaspoon of olive oil
- 90 g. of firm tofu (half a packet, "marinated" type is best)
- 1 teaspoon of barbecue sauce (check the labels to make sure it's vegan or you can also use liquid smoke)
- 1 teaspoon of soy sauce
- Handful of croutons (or a homemade toast cut into cubes)
For the dressing:
- 40 g. cashews
- 65 ml. of water
- 1 tablespoon of olive oil
- 1 teaspoon of Dijon mustard (the granulated ones)
- 1 teaspoon of canned capers
- 1 teaspoon of liquid from the caper jar
- 1 tablespoon of fresh lemon juice
- 2 teaspoons of nutritional yeast
- ¼ teaspoon of salt
- 1 teaspoon of apple cider vinegar (about 3 ml)
Preparation
1.Pour hot water over the cashews and leave for 10-20 minutes, then drain.
2.Fry the tofu, cut into strips or squares, with a teaspoon of oil for a few minutes.
Add the barbecue sauce and soy sauce to the pan and stir-fry until browned.
3.Wash and tear the lettuce leaves.
4.Place all the ingredients for the dressing in a bowl and use a hand or other blender to blend until smooth.
- I made croutons myself - so I just toasted 2 pieces of white bread and cut it into small cubes.
6.Place the fried tofu on the lettuce leaves, pour in the sauce (there may be a lot of sauce, so you can save it for another serving) and add the toast. The salad can be sprinkled with nutritional yeast.
As it usually happens every time I see one of your excellent posts.... I'll go to my kitchen to prepare myself something to eat!... hehehe :))
As always, step-by-step perfectly described and photos that are of tremendous quality!.... An A1 post!!!!
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@plantasticka! Your Content Is Awesome so I just sent 1 $BBH (Bitcoin Backed Hive) to your account on behalf of @jlinaresp. (2/5)
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