Ready in: 1 hour 05 minutes
Prep time: 10 minutes
Cooking time: 25 minutes
The Caesar Salad is known for its distinct dressing. A umami blend of anchovies, egg yolks, lemon juice, garlic, mustard and oils, which completely makes an otherwise very basic salad all the more appealing. Unless you’re vegan, of course.
Now, in a whole heap of recipes, subbing out the animal products for plant-based alternatives is pretty straight forward (hello nutritional yeast!) Other times you can simply omit the non-vegan ingredients and the dish goes relatively unchanged. But in the case of the Caesar, you’re left with romaine hearts and croutons – ugh.
Until now that is.
The allplants team clocked up days in the kitchen to produce the perfect plant-based Caesar dressing. With die-hard dedication and countless testing and trials, we’ve created a delicious, vegan dressing that is sure to impress your family and friends, regardless of their dietary persuasion.
The traditional anchovies and egg yolks have been substituted with cashews, mustard and miso, and the result is pure perfection. Still creamy, still umami, but one hell of a lot more planet-friendly. And, when paired with the crisp romaine lettuce, crunchy croutons and succulent mushroom chick’n strips, you’ll have the whole family asking for seconds.
So long as you’re prepared with the day old bread and soaked cashews, this vegan Caesar salad is the perfect weeknight winner. Simple preparation and minimal cooking, you can even get the kids involved. Masterchefs in the making can whiz up dressing, while even the littlest of kitchen apprentices are sure to love tossing it all together with their hands.
Sound amazing but you just can’t bring yourself to cook? Fear not. The allplants team prepare and package plenty of amazing recipes like this and even deliver them right to your home.
- ½ cup cashews, soaked for 30 minutes
- 2 tbsp olive oil
- 2 tbsp Dijon mustard
- 1 tsp white miso
- 2 tbsp fresh lemon juice
- ½ tsp lemon zest
- 1 tbsp nutritional yeast
- ¼ cup + 2 tbsp water
- Salt and pepper
Oyster Mushroom Chick’n
- 300 g oyster mushrooms
- 2 tbsp oil
- ¼ tsp salt
- ½ loaf day old bread, cut into cubes
- 2 tbsp olive oil
- ½ tsp salt
- 3 springs thyme (or 1 tbsp dried)
- 1 sprig rosemary (or ½ tbsp dried)
- 2 large romaine hearts, washed and chopped
- Vegan parmesan (optional)
To Make the Caesar Dressing
- To a blender, add all of the dressing ingredients: cashews, olive oil, dijon mustard, white miso, lemon juice, lemon zest, nutritional yeast, and water.
- Blend on high for 1-2 minutes, until velvety. Taste for salt and pepper.
- Add 1-2 extra tbsp of water to reach your preferred dressing consistency, we like ours on the creamy side, but feel free to thin out.
- Store refrigerated in an airtight container for up to 1 week.
To Make the Oyster Mushroom Chick’n
- Heat oil in a pan on medium-high heat.
- Tear the mushrooms into the pan, and coat to stir with oil.
- Let cook untouched for 2-3 minutes, until golden on the heat-facing side.
- Turn them over, and continue to let them cook untouched for another 2-3 minutes. Move them as little as possible as this is what ensures crisp, not soggy, mushrooms.
- Add salt right at the end, and remove from heat.
To Make the Croutons
- Preheat your oven to 180˙C. Line a baking tray with parchment paper.
- Toss cubed bread in, coat with olive oil, salt, thyme and rosemary and bake for 15-20 minutes (until browning at the edges), giving them a stir at the 10-minute mark.
- Store the croutons in an airtight container at room temperature for up to 2 weeks.
- Wash the romaine hearts and tear them up to large chunks into a large bowl.
- Add the cooked mushrooms, croutons, vegan parmesan shavings (if using) and the Caesar dressing.
- Use your hands to mix it all up.
- Serve with extra croutons.
Don’t Have Time to Cook?
We have good news for you!
If shopping, preparing and cooking isn’t something you have the time (or the inclination) for, we’re here to help.
With just a few clicks, you can order delicious plant-based meals from the allplants website.
*Note that our ‘Ready In’ time factors in the time it takes to soak the cashews.