Pescatarian Vegan Caesar Salad

Total time1 hr 5 min

Prep time20 min

Cook time15 min

4.6

(14)

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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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