Ingredients
11
Time
50m
Serves
6
Recipe by Megan Horsley
Ingredients
11
Time
50m
Serves
6
Vegan
Side
1/2 cup
Raw Cashews
soaked in hot water for 30 minutes
4 Tbsp
Extra-Virgin Olive Oil
divided
2
Garlic Cloves
1/2 large
Lemon
juiced, plus extra wedges for serving
1 Tbsp
Capers
1 Tbsp
Dijon Mustard
1/2 tsp
Sea Salt
1/3 cup
Nutritional Yeast
1/4 cup
Water
plus extra
3
Romaine Hearts
washed and halved lengthwise
2 slices
Sourdough Bread
chopped into cubes
1
Preheat the grill to medium heat or heat a grill pan on medium heat on the stove.
2
Drain the cashews and add them to a high-speed blender with half of the olive oil, garlic, lemon juice, capers, Dijon mustard, salt, nutritional yeast and water. Blend on high until smooth. Add more water as needed to create a smooth dressing.
3
Brush the romaine lettuce with half of the remaining olive oil and toss the sourdough bread with the remaining olive oil. Grill the romaine lettuce on the cut side for about five minutes or until grill marks appear. Meanwhile, add the sourdough to a small baking sheet and toast on the grill for about three to five minutes, until crispy.
4
Serve the romaine lettuce and drizzle the Caesar dressing over top. Top with the sourdough croutons. Enjoy!
5
Note: You can add vegan parmesan or regular for serving if desired.
Megan Horsley is a Toronto-based Holistic Nutritionist, Personal Trainer and Recipe Developer. She is passionate about helping women become stronger, more confident and happier in their bodies through holistic wellness practices. When Megan isn't consulting, she loves to create recipes that combine indulgence with healthy ingredients.
