Quick Vegan Ceasar Salad
Why I Love This Recipe
FEATURING: Lettuce and cucumber.
A simple yet delicious recipe. You can also make it just with cucumbers!
HOW TO MAKE CROUTONS: Preheat oven to 400F : Brush bread on both sides lightly with oil and place on large baking sheet. Toast bread until golden, 10 to 15 minutes, turning halfway through. Set aside. When cool, cut in cubes.
Ingredients You'll Need
1 Tbsp dijon mustard
2 Tbsp Tamari or soy sauce (you can use instead 2 Tbsp nutritional yeast)
1/2 cup vegan mayonnaise
1 garlic scape (or 1 garlic clove, choppe)
2 tsp capers
2 Tbsp lemon juice
1 Tbsp maple syrup
1 Tbsp olive oil
1/4 tsp apple cider vinegar
FOR THE SALAD
1 head of lettuce, washed and chopped
1 cucumber, chopped
Croutons - see how to make croutons in recipe description
MAKE THE DRESSING: Add all the ingredients to a blender and blend until creamy.
PREPARE THE SALAD: In a large salad bowl, put the lettuce and top with cucumber and croutons. Serve the dressing on the side so that people can choose how much to put & that you can store the leftovers. Alternatively, mix in the dressing just before serving (note that leftovers won't keep long if you do so).