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.
Comments
Post a Comment