Alaskan Vegan Caesar Salad

Alaskan Vegan Caesar Salad

A fresh, plant-based delight with creamy cashew dressing and grilled tofu or veggies, perfect for all diets.

Ingredients:

• Vegan Caesar Dressing:

  • 1 garlic clove, grated

  • 2 tablespoons capers with brine, chopped

  • 1 tablespoon Dijon mustard

  • 2 tablespoons lemon juice

  • 1 tablespoon red wine vinegar

  • 1/2 cup raw cashews (soaked 20-30 minutes) or 1/4 cup vegan mayo

  • 1/4 cup nutritional yeast

  • 1/3 cup extra virgin olive oil

  • Salt and pepper to taste

  • Water as needed

• Protein (Choose One):

  • 1 block extra-firm tofu, pressed and sliced

  • Zucchini, mushrooms, or cauliflower steaks, sliced

• Croutons:

  • 2 tablespoons olive oil

  • 2 cups vegan crusty bread, cubed

  • 1 garlic clove, grated

  • 1 tablespoon nutritional yeast

  • 1 tablespoon smoked paprika

  • 1 tablespoon dried dill

  • Salt and pepper to taste

• Salad:

  • 1 head romaine lettuce, chopped

  • Optional: shredded kale or arugula

• Optional Toppings: Pickled red onions, capers, sweet pepper drops, lemon wedges, fresh dill, sun-dried tomatoes

Instructions:

1. Blend dressing ingredients until smooth, adding water to adjust consistency; season to taste.

2. Toss bread cubes with crouton ingredients, bake at 375°F for 10-15 minutes until crispy.

3. Season tofu or veggies with oil, salt, and pepper; grill or sear 3-4 minutes per side until golden.

4. Toss romaine (and optional greens) with dressing and croutons, top with protein.

5. Garnish with desired toppings.