Vegan Caesar Salad

Guest Chef Recipe

Vegan Caesar Salad
Courtesy of Our Kitchen
2 spoon difficulty rating

Serves:

3.5
Average: 3.5 (4 votes)
Vegan Caesar Salad

Liverpool restaurant's Our Kitchen presents this highly nutritious Caesar Salad. It is crisp, hearty and packed with flavour whilst delivering a super protein punch. Healthy and insanely tasty! 

Ingredients: 

Caesar Dressing

  • 70g raw cashews -  soak overnight
  • 60ml of water
  • 2 tbsp olive oil
  • 1 tbsp freshly squeezed lemon juice
  • 2 tsp mustard
  • ½ tsp garlic powder
  • 1 tsp vegan Worcestershire sauce
  • 2 tsp capers
  • 2 garlic cloves crushed
  • Large pinch of sea salt and black pepper

Kale

  • 1 medium sized bunch of kale

Tofu

  • 1 block (400g) of extra firm tofu, drained
  • 2 tbsp of coconut oil 

Croutons

  • 1 day old French bread loaf or similar
  • Olive oil
  • Garlic powder

 

Method: 

Caesar Dressing

  1. Soak the cashew nuts overnight, drain then rinse.
  2. Place into a blender along with the other ingredients, blend on high speed, add more water if required.
  3. Blend until smooth. 

Kale 

  1. Destem and place in a large pan of boiling water, simmer for 3 minutes.
  2. Remove from water and allow to cool.

Tofu

  • Heat 2 tablespoons of coconut oil in a frying pan.
  • Cut the tofu into 1 inch thick slices and fry until golden brown then leave to cool. 

Croutons

  • Pre-heat oven to 190ºC/375ºF/Gas Mark 5.
  • Cut the bread into bite size cubes, ½ inch.
  • Mix the bread , oil and garlic powder together in a large bowl, ensure all bread cubes are coated.
  • Bake for 10-15 mins, turning every 5 minutes until golden brown
  • Allow to cool.  

Assembly

Place the kale into a serving bowl, add the dressing then scatter with croutons and top with the tofu and vegan parmesan (we like Violiife Prosociano) 

 

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