Looking for a refreshing, crispy salad with a creamy dressing? This Vegan Caesar Salad is served with vegan croutons and a dairy-free caesar dressing. Serve it as an appetizer or the main meal!
Note: The cashews for the dressing need to soak for at least 4 hours or up to overnight.
For the Vegan Croutons
Preheat the oven to 350°F. Rub the bread slices with the cut side of the garlic clove and slice the bread into cubes. Toss the bread cubes with olive oil and bake until crispy, 10 to 15 minutes. Remove from the oven and set aside to cool.
Vegan Caesar Dressing
Drain the soaked cashews. In a high-speed blender, place the soaked cashews, garlic, lemon juice, mustard, miso paste, nutritional yeast flakes, olives, and water. Blend until creamy. Add olive oil and blend again.
For the Vegan Caesar Salad
Cut the romaine lettuce into 1-inch bite-size pieces and arrange in 2–4 serving bowls.
Add croutons to the bowls with chopped romaine and drizzle with the dressing. Serve with the remaining dressing on the side.
Top with chopped olives and any other favorite toppings. Add freshly-ground black pepper and vegan parmesan.
Store the dressing in a sealed jar in the fridge. It will thicken as it sits, so you can add either another tablespoon of olive oil or water to return it to a spreadable dressing consistency.