Vegan Caesar Salad Food
VEGAN CAESAR SALAD DRESSING
Nutritional yeast is a godsend for folks who are vegan or those dairy-intolerant. I think this recipe gives traditional Caesar salad dressings a run for their money. Nutritional yeast is available in bulk in well-stocked grocery stores. I forgot the recipe source!?
Provided by COOKGIRl
Categories Salad Dressings
Time 10m
Yield 6 serving(s)
Number Of Ingredients 9
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 WITH CRISP CHICKPEAS
There are many ways to mimic the rich, creamy texture of emulsified, egg-based Caesar dressing: Tofu, vegan mayonnaise, aquafaba whipped with oil, the list goes on. Blended raw cashews prove themselves the best base in this version, which is fortified with garlic, mustard, miso paste and caper brine to achieve the tangy-salty-punchy balance found in the real deal. Crisp chickpeas and hand-torn croutons add a crunchiness that plays well with the velvety dressing.
Provided by Becky Hughes
Categories brunch, easy, lunch, quick, weeknight, salads and dressings, main course, side dish
Time 25m
Yield 2 to 4 servings
Number Of Ingredients 16
Steps:
- Heat the oven to 400 degrees. On a medium baking sheet, toss the bread with 2 tablespoons olive oil; season generously with salt and pepper. On a second baking sheet, toss the chickpeas with remaining 2 tablespoons oil; season generously with salt and pepper. Bake both until chickpeas and croutons are browned and crisp, stirring both halfway through, about 10 minutes for the croutons and 20 minutes for the chickpeas. Set aside.
- While the chickpeas and croutons roast, prepare your dressing: To a high-speed blender, add all the dressing ingredients, plus 3/4 teaspoon kosher salt, 1/2 teaspoon pepper and 3/4 cup water; blend until completely smooth, 3 to 4 minutes, scraping down the sides with a rubber spatula every now and again. Set dressing aside. (You should have 1 1/2 cups).
- In a large bowl, add the kale and the dressing. Using your hands, massage the kale until slightly softened. Add the lettuce, croutons and half the roasted chickpeas; toss to coat and season to taste with salt and pepper. Sprinkle with additional nutritional yeast. Top with remaining roasted chickpeas; grind black pepper over, and serve immediately.
VEGAN CAESAR SALAD + DRESSING
A genius invention of my own. As a vegetarian I got sick of going over to other people's houses and eating the same thing, a salad and baked potato. I'm a vegetarian, not an alien who only eats things that are green and grow in the earth!!! My family loves caesar salad and we never used a recipe until I made this salad. It's the only thing we'll eat now. This salad is tangy, has basic ingredients, and is simple to make.
Provided by good idea
Categories Sauces
Time 30m
Yield 1-1000 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 290.6, Fat 28.1, SaturatedFat 3.8, Sodium 4991.2, Carbohydrate 10.7, Fiber 2.4, Sugar 1.7, Protein 2.4
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- Roast chickpea croutons: Preheat oven to 400°F (200°C). Drain and rinse chickpeas. Place chickpeas in a tea towel and rub dry (it's okay if some skins fall off). Place onto large rimmed baking sheet. Drizzle on oil and roll around to coat. Sprinkle on the garlic powder, salt, and optional cayenne. Toss to coat. Roast for 20 minutes at 400°F (200°C), then gently roll the chickpeas around in the baking sheet. Roast for another 10 to 20 minutes, until lightly golden. They will firm up as they cool.
- Prepare the dressing: Add the cashews and all other dressing ingredients (except salt) into a high-speed blender, and blend on high until the dressing is super smooth. You can add a splash of water if necessary to get it blending. Add salt to taste and adjust other seasonings, if desired. Set aside.
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- Place rinsed chickpeas between a clean dish cloth, and gently rub them to dry, removing any of the loose skins. Place chickpeas on a prepared baking sheet, drizzle with oil and toss to coat, sprinkle with garlic powder and salt. Arrange chickpeas in a single layer, and garlic cloves (from the dressing), and bake for 40 – 45 minutes, stirring every 10 minutes or so. Remove the garlic if they seem to be getting too baked (especially if they are on the smaller side). Once done, set aside.
- Soak the cashew in hot water (not boiling) for 5 minutes, drain. In a high speed or personal blender, add the cashews, water, roasted garlic cloves, capers, worcestershire, dijon, lemon juice, salt & pepper, blend until creamy smooth. Makes about 1 cup.
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- Place the bread cubes on a large baking tray. Drizzle with oil and sprinkle with salt and pepper. Gently toss with your hands to combine well.
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