Vegan Caesar Salad

The caesar salad is my all-time favorite salad. No matter what salad phase I'm in at any given time, I still always crave a good caesar. It must be all the garlic and the salty-creaminess of the dressing combined with the garlicky-crunchiness of the croûtons. So, of course, I HAD to try to come up with a vegan caesar dressing so I can continue to indulge my cravings without having to turn to mayo and cheese!! So, here it is... my take on a vegan caesar. Maybe this will satisfy YOUR caesar cravings, too! :-)

Caesar Salad
vegan

Salad
1 romaine heart, chopped

Assemble chopped romaine in a salad serving bowl

Croutons
2 slices of your favorite crusty bread, chopped into cubes
1-2 T extra virgin olive oil
1 clove garlic

Pre-heat oven to 350F. Grate garlic into olive oil, stir and drizzle over cubed bread. Toss until well coated and spread in a single layer on a cookie sheet. Bake for 10-15 minutes until desired crispiness. Alternatively, you can also pan fry the cubes in 1 or 2 tablespoons of olive oil until browned on the outside but still nice and chewy on the inside. Add to romaine lettuce in bowl or reserve until salad is dressed and then sprinkle on top to keep them from getting too soggy.

Dressing
1/3 container of silken tofu (150 grams)
1 tsp dijon mustard
1/2 lemon, juiced (about 1/4 cup)
1 T capers
1tsp tamari sauce
1/4 c extra virgin olive oil
1/4 c nutritional yeast
1 garlic clove, pressed or grated
Salt and pepper to taste

Place all dressing ingredients into a blender and blend until smooth and creamy. Pour desired amount over salad, toss well and enjoy!!