Grilled Romaine with Vegan Caesar Dressing

Name: Grilled Romaine with Vegan Caesar Dressing
Cook time: 50 min
Yield: 6 servings
Ingredients: Raw Cashews; Extra-Virgin Olive Oil; Garlic Cloves; Lemon; Capers; Dijon Mustard; Sea Salt; Nutritional Yeast; Water; Romaine Hearts; Sourdough Bread

Recipe by Megan Horsley

Ingredients

Time

50m

Serves

Grill your romaine lettuce and turn the pickiest of salad eaters into salad lovers with this fun take on the classic Caesar salad.

Vegan

Side

Ingredients

1/2 cup

Raw Cashews

soaked in hot water for 30 minutes

4 Tbsp

Extra-Virgin Olive Oil

divided

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

Romaine Hearts

washed and halved lengthwise

2 slices

Sourdough Bread

chopped into cubes

Instructions

Preheat the grill to medium heat or heat a grill pan on medium heat on the stove.

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.

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.

Serve the romaine lettuce and drizzle the Caesar dressing over top. Top with the sourdough croutons. Enjoy!

Note: You can add vegan parmesan or regular for serving if desired.