Once, I had a vegan caesar salad at the Springs LA. It changed my liiiife! I wasn’t even vegan at the time (I’m still not), but I became obsessed with the salad. Of course, they don’t just give out their recipes, but I was ambitious and made a few attempts to recreate their masterpiece.
A good Caesar is hard to come by as an omnivore but as a vegan or vegetarian? Forget about it.
The ever elusive “good” vegan caesar salad only surfaces every once in a blue moon. You better believe when it does, many vegans pounce on it! The thing that’s best about this Vegan Caesar Salad recipe is that you have a significant opportunity here to offer something substantial, delicious, and vegan at your next dinner party.
I remember while planning my wedding my husband and I lamented over what to offer our vegan guests. The fare was traditional American BBQ. Since they were to be surrounded by the smell of meats all weekend, I strongly felt like we needed to offer the vegans and vegetarians something amazing. I hope the guests were satisfied with their choices—I think veggie kabobs, salad, veggie burgers, and couscous?— but had I developed this recipe for Vegan Caesar Salad then, I would have definitely passed it along to our caterers.
Personally, what I fell in love with about this Vegan Caesar Salad is that it has seaweed in it. The seaweed gives it that oceany flavor without harming any little fish.
I’m proud to bring you my version of a Vegan Caesar Salad! I hope you love it as much as I do.
Luscious Vegan Caesar SaladPrint Recipe
- 1/2 cup hummus (if you don't like hummus, don't have any, or you can't eat it you can sub in 1/2 pre-soaked cashews, 1 tsp. of capers, and 1 tsp of Worcestershire sauce)
- 1 1/2 tbsp. spicy mustard
- 1 tbsp. evoo
- 3 cloves of garlic (this makes it kind of garlicky spicy, so use less if you aren't a huge fan)
- 1 tsp. lemon zest
- 1/3 cup lemon juice
- 1 pack dried seaweed snack
- 1/2 tsp. sea-salt
- 2 loosely packed cups of Spring Mix Lettuce's
- 2 cups of chopped romaine
- 1 1/2 cups of loosely packed massaged kale (to massage kale, you literally massage it. I threw on about a tablespoon of EVOO and massaged it with my hands, kind of like washing your hair)
- 1/2 cups of alfalfa sprouts
- 2-3 packs of snack dried and salted seaweed, sliced lengthwise into strips
- 1 cup Garbanzo Bean Croutons
- 3/4 cup of Vegan Caesar Dressing
- 2 avocados, sliced
- Optional: Pepitas
Throw all of your dressing ingredients into the blender and blend it until smooth and creamy. I like to blend everything except the evoo first, and then throw in the evoo for one last whirl
Chop your lettuces and massage your kale (chop your kale and put a tbsp. of evoo on it. Massage it around like you're washing your hair or kneading dough until it becomes softer. Super easy and makes a big diff!)
Throw it in a bowl
Top with the alfalfa sprouts, seaweed strips, and pepitas
Toss with the dressing
Garnish with avocado
Using GF Worcestershire Sauce should make this meal 100% GF, if you have a serious aversion, though, please check all your labels. Grey Poupon doesn't contain gluten ingredients but could have cross contamination. Beware celiacs!
Simple 4 Ingredient Recipe for Vegan Parmesan | Thorn and ThimbleFebruary 26, 2017 at 1:04 am
[…] it to top salads, rice bowls, pasta, and in your raw vegan creations! I love to use it on a vegan Caesar or even to garnish a soup. Again, the possibilities are […]