Breastfeeding Friendly Vegan Caesar Salad
Total time1 hr 5 min
Prep time20 min
Cook time15 min
4.6(14)
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Learn more →Ingredients
4 servings
For the dressing
- ½ cup raw cashews
- ¼ cup water
- 3 tbsp fresh lemon juice
- 2 tbsp capers, drained
- 1 tbsp caper brine
- 1 tbsp tamari
- 1 tsp nori flakes or ¼ sheet toasted nori, crumbled
- 1 tsp dijon mustard
- 1 small garlic clove
- 3 tbsp olive oil
- ¼ tsp salt
- ¼ tsp black pepper
For the croutons
- 3 cups cubed sourdough bread (about ¾-inch pieces)
- 2 tbsp olive oil
- ¼ tsp garlic powder
- ¼ tsp salt
For the salad
- 2 large heads romaine lettuce, chopped into 1-inch pieces
- ¼ cup vegan parmesan, grated
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Place the cashews in a small bowl and cover with boiling water. Soak for 30 minutes, then drain and discard the soaking water.
- 2
Preheat the oven to 400°F (205°C).
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