This vegan Caesar salad is made with crisp romaine lettuce, garlicky baked croutons and to-die-for rich and creamy cashew-based dressing. Rich, indulgent, and full of flavor!
Preheat oven to 400°F.
Stir the olive oil and garlic together in a small bowl.
Place the bread pieces into a large bowl and add the olive oil mixture. Toss to coat.
Arrange the bread pieces on a baking sheet and sprinkle them with salt and pepper to taste.
Bake until the bread pieces begin to brown and crisp-up, 12-14 minutes.
Remove the baking sheet from the oven and transfer to a cooling rack to cool.
While croutons bake, place the cashews, garlic, miso, lemon juice, Worcestershire sauce, Dijon mustard, and 1/4 cup of water into the bowl of a food processor fitted with an s-blade.
Blend the mixture to a smooth paste, stopping to scrape down sides of bowl as needed.
Thin with 1/2 to 3/4 cup of additional water, to desired thickness.
Season the dressing with salt to taste and adjust any other seasonings to your liking.
Place the lettuce and croutons into a large bowl. Drizzle in the dressing (as much as you like), a bit at a time. Sprinkle with parsley and vegan Parmesan cheese. Toss.
Sprinkle with parsley and vegan Parmesan cheese.
The nutrition information assumes a serving includes one sixth of the greens and croutons, 2 tablespoons of dressing, and 1 tablespoon of vegan Parmesan cheese.
This recipe makes a large batch of dressing — probably more than you will need! I don't recommend scaling down the batch size unless you have a very small blending device. Save the leftovers for future salads, use as a dip, or stick it in an airtight container and freeze.