Vegan Caesar Salad Recipe By Tasty Food

VEGAN CAESAR SALAD

Steps:

• For the croutons: Heat oven to 350 degrees F. Cut the bread into thick slices. Rub with the inside of the garlic clove and then break apart into bite-sized pieces and toss with the oil. Place the bread on a tray in the oven for about 10 minutes, checking at the halfway mark.
• For the dressing: Roughly chop the garlic and add to the blender along with the drained tofu, miso, both vinegars, mustard powder, and lemon zest. Blend until smooth, then with the motor on, slowly stream in the oil to emulsify. Add salt and the nori. Blend just until the nori is broken down into smaller pieces but not completely dissolved. Set aside.
• Assemble the salad: Chop lettuce into inch size pieces and add it to a serving bowl. Pour some dressing over the lettuce and toss (amount is up to you). Place in a serving bowl, top with croutons and a pinch of salt, and serve.

CLASSIC CAESAR SALAD RECIPE BY TASTY

Steps:

• Make the classic caesar dressing: On a cutting board, chop the garlic and anchovies together to combine. Sprinkle with the salt. Use the side of a knife to chop and mash the mixture into a smooth, homogeneous paste. Transfer the paste to a medium bowl.
• Add the egg yolks and mustard to the bowl with the garlic anchovy paste. Whisk until the egg yolks lighten in color and become airy, about 2 minutes. While whisking continuously, drizzle in the vegetable and olive oils until the dressing is thick and emulsified. Whisk in the lemon juice; the dressing should loosen a bit but will still be thick enough to liberally coat the back of a spoon and should fall in ribbons when drizzled. Stir in the Parmigiano-Reggiano cheese, black pepper, and salt to taste. The dressing will keep in an airtight container in the refrigerator for up to 3 days.
• Make the croutons: Preheat the oven to 400°F (200°C).
• In a medium bowl, toss the torn bread with the olive oil, salt, and pepper. Scatter across a baking sheet and bake for 8-10 minutes, turning the pan halfway through, until the croutons are golden brown and crispy on the outside but still tender on the inside.
• Assemble the salad: On a serving platter or in a large bowl, arrange half of the little gem leaves and season with a pinch of salt. Drizzle with ⅓ cup of the dressing and top with half of the Parmesan the croutons. Repeat with the remaining ingredients to make another layer, adding more dressing to taste. Season with pepper. If desired, top with the protein of your choice, such as chicken, salmon, or shrimp. Serve immediately.
• Enjoy!

HUMMUS CAESAR SALAD RECIPE BY TASTY

Steps:

• Make the hummus Caesar dressing: In a medium bowl, combine 4 tablespoons of hummus, the mustard, garlic, nutritional yeast, capers, lemon juice, miso, and olive oil. Whisk until fully combined. Add another tablespoon of hummus if the dressing is looser than your desired consistency. Season with salt and pepper to taste. The dressing will keep in an airtight container in the refrigerator for up to 1 week.
• Make the salad: Add the greens to a large serving bowl and lightly season with lemon juice and salt. Generously drizzle the dressing over the salad and toss to coat. Finish with more black pepper, as desired.
• Enjoy!

VEGAN CAESAR SALAD RECIPE BY TASTY

Steps:

• Make the vegan caesar dressing: In a high-powered blender, combine the cashews, water, garlic, capers, kelp, Dijon mustard, and nutritional yeast. Blend on medium speed until the cashews are mostly broken down and the dressing is starting to become thick, then add the lemon juice and blend on medium-high speed until completely smooth, scraping down the sides as necessary. With the blender running on medium speed, stream in the olive oil to emulsify. Add the salt and pepper and pulse to incorporate. The dressing will keep in an airtight container in the refrigerator for up to 5 days.
• Make the pepita parm: In a food processor, pulse together the pepitas and nutritional yeast until broken down to a texture similar to grated Parmesan cheese. Add the olive oil and salt and pulse until the crumbs are moistened and starting to clump together. The pepita parm will keep in an airtight container in the refrigerator for up to 7 days.
• Make the crunchy chickpea croutons: Preheat the oven to 400°F (200°C).
• On an unlined baking sheet, toss the chickpeas with the olive oil, salt, garlic powder, and pepper until the chickpeas are well coated.
• Roast for 18-20 minutes, turning the pan halfway through, until the chickpeas are crispy on the outside and somewhat tender on the inside. The chickpea croutons will keep in an airtight container at room temperature for up to 3 days.
• Assemble the salad: In a large bowl, season the romaine and kale with a couple of pinches of kosher salt. Drizzle with ⅓ cup of the dressing and toss until well coated. Add up to ⅓ cup more dressing until dressed to your taste. Add half of the chickpea croutons and ¼ cup of the pepita parm and toss to incorporate. Top with the remaining chickpeas and more pepita parm. Season with freshly ground black pepper. Serve immediately.
• Enjoy!

VEGAN CAESAR SALAD DRESSING

Steps:

• In a small bowl, combine the mustard, nutritional yeast, almonds, and garlic. Make a paste.
• *Whisk in the water, lemon juice, soy sauce, olive oil and white pepper.
• *I prefer to blend the ingredients together in a mini-blender or using a hand-held immersion blender for a creamier consistency.
• Refrigerate until ready to serve. Adjust seasonings if necessary.

VEGAN CAESAR SALAD + DRESSING

Steps:

• Make the dressing first! I blend everything (crush the garlic first) except for the oil and parmesan in my magic bullet. It's marvelous but if you don't have one use a blender or a cuisinart. You must taste! Your gut feeling will tell you if you need to balance something out but remember not to add too much. This mix of dijon and garlic can be lethal after it sits in the fridge, even for 5 minutes.
• Add oil. Drizzle it in or add in moderation. Once you have just about enough, add 1 Tbs of water. This will thin your dressing just a touch. Add 1/2 of your parmesan.
• Chuck it in the fridge, while you rip or cut (whatever you fancy or have time for) your lettuce.
• Mix at the last possible second, Caesars like to arrive fashionably late to the diner table. Add croutons and sprinkle parmesan to the nines. Serve with bread or something of the sort.
• Next time, try marinating something in this dressing. If you dare to try it, substitute all the oil for 2 tbs of butter and 1/2 tbs oil.

CAESAR SALAD DRESSING - VEGAN

Steps:

• Blend garlc, tofu and oil in a blender until creamy.
• Add lemon juice, capers, brine, sugar and mustard powder, and pulse to combine.
• Check and adjust lemon juice and salt to taste.
• Pour into container and add crumbled almonds.
• Cover and chill for at least 30 minutes before serving.