Vegan Caesar Salad

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!

Not too trickyNot too tricky
Add to favourites

Click on a star to rate this recipe!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub

Preparation time

Cook time

Cuisine

French

Meal

  • soups-starters
  • lunches
  • sides-light-meals-and-salads

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

Instructions

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)

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

We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition; as well as the plight of farmed animals and the devastating environmental impact of farming.

Through this work we have helped thousands of people discover veganism; but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts, you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.

Related recipes

Roast Parsnip & Cashew Curry

Add to favourites
A seasonal, unusual and deliciously hearty curry. The combination of flavours works incredibly well together and it’s definitely a crowd-pleaser. This recipe was inspired by one of the old favourites…

Flourless Mince Pie Brownies

Add to favourites
Fancy some mince pie brownies? They are gooey, moist, fruity and richly chocolatey and totally addictive (be warned)… These lovely and super festive brownies are so good you’d never believe…

Caramel Apple Crumble Pie

Add to favourites
Add extra layers of deliciousness to your regular apple crumble with creamy caramel and shortcrust pastry 🙂

Turmeric Chai Cake

Add to favourites
Whoever said vegan cakes were dry needs to try this recipe! Think moist and comforting rather than your traditional light and fluffy, with plenty of spice and creamy icing.