Vegan Caesar Salad
We cracked the perfect vegan Caesar Salad and you'll be making it on repeat. We swapped the anchovies and egg yolks for cashews, mustard and miso (trust us), then paired the creamy dressing with crunchy romaine lettuce, crisp oyster mushrooms and croutons.
300g bread, cubed
2 + 1 tbsp olive oil (45g), divided
1/2 tsp salt
300g oyster mushrooms
2 tbsp (30g) olive oil
1/4 tsp salt
Dressing + Salad:
2 tbsp (30g) olive oil
2 tbsp (30g) Dijon mustard
1 tsp white miso
1 lemon, juiced
1 tbsp (10g) nutritional yeast
1/8 tsp salt
1/8 tsp freshly ground black pepper
90ml plant based milk
2 heads of romaine (around 500g)
Preheat the oven to 190˚C fan/210˚C conventional. Next, add the cashews to a bowl and cover them with boiling water. Let them sit for at least 20 minutes, while you prepare the remaining ingredients.
To prepare the croutons, add the cubed bread to a baking tray and drizzle it with 2 tbsp olive oil and a pinch of salt. Toss the bread with your hands, until the pieces are fully coated in olive oil. Bake the croutons for 10-12 minutes, until crispy and golden around the edges.
In the meantime, prepare the mushrooms. Heat the olive oil in a large pan over medium heat. Use your hands to tear the mushrooms into the pan.
Stir to coat the mushrooms in oil, then let them cook, untouched for 4-5 minutes - until they're golden and crisp on the heat facing side. Stir them around, then let them cook for 3-4 more minutes, until golden and crisp throughout. Sprinkle them with salt, then remove the pan from the heat.
Next, prepare the romaine. Thoroughly wash the heads of romaine and gently pat them dry. Use your hands to tear them up into a large chunks, into a large bowl.
Last, make the dressing. Add the cashews, olive oil, miso paste, mustard, lemon juice, nutritional yeast, salt, pepper and plant based milk to a blender. Blend the dressing on high speed for 2-3 minutes, until creamy and velvety.
Add the cooked mushrooms and croutons to the romaine, followed by the dressing. Toss everything together thoroughly, for 2-3 minutes, until every piece of romaine is coated in the caesar dressing. Serve topped with freshly ground black pepper and a sprinkle of flaky salt.
By Valentina Concordia
Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.
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