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) 

 

Share on FacebookShare on Twitter

Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

New recipes

Displaying 1 - 9 of 9
Chocolate Freakshake

Chocolate Freakshake

This vegan freakshake is the definition of indulgence. Made with raw chocolate, caramel, popcorn and icecream it’s a shake that’s...See recipe »
Vegan Shakshuka

Vegan Shakshuka

This is a veganised version of the traditional Middle Eastern breakfast using scrambled tofu! Not only is this dish full...See recipe »
Aubergine Towers

Aubergine Towers

This is an old Viva! favourite. We’ve simplified the recipe and broken it down into easy steps. Basically, while the...See recipe »
Vegan Cranachan

Vegan Cranachan

Traditional Scottish Dessert with Layered Raspberries, Whisky Cream & Toasted Oats. Cranachan is often served on Burns’ Night but is...See recipe »
Mushroom Wellingtons

Mushroom Wellingtons

This delicious little number is basically a nut roast filling with a baked mushroom - all wrapped up in bought...See recipe »
Whole Wheat Pancakes

Whole Wheat Pancakes

Whole wheat pancakes - Now for your days off, here's a real treat, pancakes made with whole wheat flour. What...See recipe »
Hot Whole Wheat with Dates

Hot Whole Wheat with Dates

Bulgur with Dates (also known as Hot Whole Wheat with Dates) is a staple in our cooking classes. Participants can't...See recipe »
Almond & Pinenut Fritter with Braised Fennel, Roast Butternut Squash and White Beans

Almond & Pinenut Fritter with Braised Fennel, Roast Butternut Squash and White Beans

Chef Richard Buckley, owner of Acorn Vegetarian in Bath (one of the few veggie/vegan restaurants in the Michelin Guide) says:...See recipe »
Shredded Garlic Brussels Sprouts with Pine Nut Risotto

Shredded Garlic Brussels Sprouts with Pine Nut Risotto

Some times simple is best. It is all too easy to keep adding flavours and textures when the essence of...See recipe »

Add new comment