INGREDIENTS:
DRESSING:
½ cup cashews raw
¼ cup water plus additional as needed to thin dressing to desired consistency
3 Tablespoons extra-virgin olive oil
4 Tablespoons fresh lemon juice
3 Tablespoons nutritional yeast
1 clove garlic smashed
1 teaspoon salt
Freshly ground black pepper
SALAD:
2 heads romaine lettuce chopped into bite-size pieces
1 avocado chopped
1/3 cup capers drained and rinsed
CROUTONS:
3 Tablespoons extra-virgin olive oil
1 clove garlic crushed and peeled
2 cups bread cubes
½ teaspoon kosher salt
DIRECTIONS:
DRESSING:
Place all dressing ingredients in a high-powered blender or food processor and process until very smooth, taking the time to scrape down the sides of your container as needed. Add up to 4 tablespoons of additional water to achieve your desired consistency.]
CROUTONS:
Preheat your oven to 350 degrees.
Place olive oil in microwave safe bowl, add crushed garlic clove and heat on high for 30 seconds.
Discard garlic clove and drizzle olive oil over your breadcrumbs, sprinkle on the salt, and toss until the bread is well coated.
Bake for 15-20 minutes, tossing once during cook time.
TO SERVE:
Place your chopped lettuce in a bowl and toss with ½ cup of the dressing, add more or less to suit your taste. Top with avocado, croutons, and capers.
(source: www.platingsandpairings.com/vegan-caesar-salad / platingsandpairings.com)
