How does one even go about making something like Caesar Salad vegan? If that’s what you were wondering, we’ve been there. The answer is a lot of dedication to the cause. We were determined to come up with a plant-based solution to this animal product-heavy classic and after days of testing, we have a winner! We swapped the anchovies and egg yolks for a trifecta of cashews, mustard and miso and fell in love with the result. It’s a creamy umami bomb which we paired with crunchy romaine lettuce, crisp oyster mushroom chick’n, and croutons. You’ll be making this one on repeat.
for the dressing:
for the oyster mushroom chick'n:
To a blender, add all of the dressing ingredients: cashews, olive oil, dijon mustard, white miso, lemon juice, lemon zest, nutritional yeast, and water. Blend on high for 1-2 minutes, until velvety. Taste for salt and pepper. Add 1-2 extra tbsp of water to reach your preferred dressing consistency, we like ours on the creamy side, but feel free to thin out.
Heat oil in a pan on medium-high heat. Tear the mushrooms into the pan, and coat to stir with oil. Let cook untouched for 2-3 minutes, until golden on the heat-facing side. Turn them over, and continue to let them cook untouched for another 2-3 minutes. Move them as little as possible as this is what ensures crisp, and not soggy mushrooms.
Add salt right at the end, and remove from heat.
Wash the romaine hearts and tear them up into large chunks into a large bowl. Add the cooked mushrooms, croutons, vegan parmesan shavings (if using) and the caesar dressing. Use your hands to mix it all up. Serve with extra croutons.