Vegan Caesar Salad Recipes

VEGAN CAESAR SALAD WITH CRISP CHICKPEAS

Vegan Caesar Salad With Crisp Chickpeas image

There are many ways to mimic the rich, creamy texture of emulsified, egg-based Caesar dressing: Tofu, vegan mayonnaise, aquafaba whipped with oil, the list goes on. Blended raw cashews prove themselves the best base in this version, which is fortified with garlic, mustard, miso paste and caper brine to achieve the tangy-salty-punchy balance found in the real deal. Crisp chickpeas and hand-torn croutons add a crunchiness that plays well with the velvety dressing.

Provided by Becky Hughes

Categories brunch, easy, lunch, quick, weeknight, salads and dressings, main course, side dish

Time 25m

Yield 2 to 4 servings

Number Of Ingredients 16

Ingredients

1/2 small loaf crusty bread, such as sourdough, torn into 1-inch pieces (about 2 cups)
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 (14-ounce) can chickpeas, drained, rinsed and thoroughly dried
1 large bunch lacinato kale, stems removed and roughly chopped into 1-inch pieces (about 4 cups)
1 large head romaine lettuce, roughly chopped into 1-inch pieces (about 6 cups)
1 cup whole (unroasted) cashews
1 snack-size (2-by-3-inch) sheet roasted nori, crumbled (optional)
1/4 cup nutritional yeast, plus more for serving
1/4 cup fresh lemon juice (from 1 to 2 lemons)
3 garlic cloves
2 teaspoons brine from a jar of capers
1 teaspoon Dijon mustard
1 teaspoon white miso paste
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

Heat the oven to 400 degrees. On a medium baking sheet, toss the bread with 2 tablespoons olive oil; season generously with salt and pepper. On a second baking sheet, toss the chickpeas with remaining 2 tablespoons oil; season generously with salt and pepper. Bake both until chickpeas and croutons are browned and crisp, stirring both halfway through, about 10 minutes for the croutons and 20 minutes for the chickpeas. Set aside.
While the chickpeas and croutons roast, prepare your dressing: To a high-speed blender, add all the dressing ingredients, plus 3/4 teaspoon kosher salt, 1/2 teaspoon pepper and 3/4 cup water; blend until completely smooth, 3 to 4 minutes, scraping down the sides with a rubber spatula every now and again. Set dressing aside. (You should have 1 1/2 cups).
In a large bowl, add the kale and the dressing. Using your hands, massage the kale until slightly softened. Add the lettuce, croutons and half the roasted chickpeas; toss to coat and season to taste with salt and pepper. Sprinkle with additional nutritional yeast. Top with remaining roasted chickpeas; grind black pepper over, and serve immediately.

VEGAN CAESAR SALAD

Vegan Caesar Salad image

I love this dressing. I think it's delicious on Caesar salad, of course, but it's really actually good on plain vegetables and grilled tofu too. It has this really bright sort of umami flavor going for it and when it gets a little heated, it brings out all these different flavors.

Provided by Amanda Cohen

Categories main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 17

Ingredients

1/2 stale baguette
1 garlic clove
Extra virgin olive oil to coat bread
1 garlic clove
1 Silken tofu, drained
2 tablespoons white miso
3 tablespoons Umeboshi (plum) Vinegar
2 teaspoons apple cider vinegar
1 teaspoon mustard powder
Zest of 1 lemon
1/2 cup olive oil
Black pepper
Salt
1/4 cup nori, broken up
2 Heads romaine
Salt to taste
Fresh black pepper

Steps:

For the croutons: Heat oven to 350 degrees F. Cut the bread into thick slices. Rub with the inside of the garlic clove and then break apart into bite-sized pieces and toss with the oil. Place the bread on a tray in the oven for about 10 minutes, checking at the halfway mark.
For the dressing: Roughly chop the garlic and add to the blender along with the drained tofu, miso, both vinegars, mustard powder, and lemon zest. Blend until smooth, then with the motor on, slowly stream in the oil to emulsify. Add salt and the nori. Blend just until the nori is broken down into smaller pieces but not completely dissolved. Set aside.
Assemble the salad: Chop lettuce into inch size pieces and add it to a serving bowl. Pour some dressing over the lettuce and toss (amount is up to you). Place in a serving bowl, top with croutons and a pinch of salt, and serve.

VEGAN CAESAR SALAD RECIPE BY TASTY

Vegan Caesar Salad Recipe by Tasty image

The classic Caesar salad has met its match with this vegan version. Mix together kale and romaine for added flavor and texture, toss with an easy cashew-based dressing, and top with homemade pepita Parmesan cheese and crunchy chickpea croutons. Consider this Caesar Salad 2.0.

Provided by Betsy Carter

Categories Lunch

Time 45m

Yield 4 servings

Number Of Ingredients 23

Ingredients

4 oz raw cashews
¼ cup filtered water
1 clove garlic
2 tablespoons caper, drained
1 ½ teaspoons ground kelp, or nori
2 teaspoons dijon mustard
3 tablespoons nutritional yeast
2 teaspoons lemon juice
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
⅓ cup roasted pepitas
¼ cup nutritional yeast
2 ½ teaspoons olive oil
½ teaspoon kosher salt
1 can chickpeas, drained and dried
2 tablespoons olive oil
¾ teaspoon kosher salt
½ teaspoon garlic powder
¼ teaspoon freshly ground black pepper
5 oz romaine lettuce, roughly chopped
5 oz lacinato kale, cut into 1 in (2.54 cm), massaged
kosher salt, to taste

Steps:

Make the vegan caesar dressing: In a high-powered blender, combine the cashews, water, garlic, capers, kelp, Dijon mustard, and nutritional yeast. Blend on medium speed until the cashews are mostly broken down and the dressing is starting to become thick, then add the lemon juice and blend on medium-high speed until completely smooth, scraping down the sides as necessary. With the blender running on medium speed, stream in the olive oil to emulsify. Add the salt and pepper and pulse to incorporate. The dressing will keep in an airtight container in the refrigerator for up to 5 days.
Make the pepita parm: In a food processor, pulse together the pepitas and nutritional yeast until broken down to a texture similar to grated Parmesan cheese. Add the olive oil and salt and pulse until the crumbs are moistened and starting to clump together. The pepita parm will keep in an airtight container in the refrigerator for up to 7 days.
Make the crunchy chickpea croutons: Preheat the oven to 400°F (200°C).
On an unlined baking sheet, toss the chickpeas with the olive oil, salt, garlic powder, and pepper until the chickpeas are well coated.
Roast for 18-20 minutes, turning the pan halfway through, until the chickpeas are crispy on the outside and somewhat tender on the inside. The chickpea croutons will keep in an airtight container at room temperature for up to 3 days.
Assemble the salad: In a large bowl, season the romaine and kale with a couple of pinches of kosher salt. Drizzle with ⅓ cup of the dressing and toss until well coated. Add up to ⅓ cup more dressing until dressed to your taste. Add half of the chickpea croutons and ¼ cup of the pepita parm and toss to incorporate. Top with the remaining chickpeas and more pepita parm. Season with freshly ground black pepper. Serve immediately.
Enjoy!

Nutrition Facts : Calories 543 calories, Carbohydrate 42 grams, Fat 34 grams, Fiber 12 grams, Protein 20 grams, Sugar 7 grams

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