Creamy Vegan Caesar Salad

Creamy Vegan Caesar Salad
Ingredients
Serves 8
  • 3 heads of Romaine lettuce washed and dried
  • Roma tomatoes or your favorite local variety
  • 1 cup extra virgin cold pressed olive oil
  • 5 cloves of fresh garlic
  • juice of 2 lemons
  • 2 Tbsp. of Dijon mustard
  • 1/3 cup Tamari
  • 1/3 cup apple cider vinegar
  • 1/4 cup nutritional yeast (make sure your brand does not contain Glutamic acid, a form of MSG!)
  • fresh black pepper (optional)
  • 1/2 loaf of your favorite gluten-free bread
Directions
First, cut your loaf of bread into cubes and disperse them evenly across a large baking sheet in a generous coating of olive oil. Bake at 350 for 8 minutes, then turn croutons over with a spatula and crisp the other side for another few minutes. Watch them, they burn quickly! Set aside to cool.
In a food processor add the garlic cloves, Dijon mustard and 1/4 cup of olive oil, blend together until all garlic is creamed. Now add the Tamari, apple cider vinegar, lemon juice and remaining 3/4 cup of olive oil and blend into dressing. Store in a glass jar, refrigerate until ready to serve.
Assembly
In a large bowl toss the romaine lettuce, tomatoes and croutons with a fair amount of the Caesar dressing shaken first in the jar. Sprinkle nutritional yeast and fresh pepper over the top.

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