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The BEST Keto Vegan Caesar Salad
Rini
Quick and easy vegan caesar salad recipe. Make this healthy salad recipe for lunch or for dinner appetizer. Has vegan salad dressing and vegan Parmesan
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Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course
Appetizer, Salad
Cuisine
American, Italian
Servings
2
people
Calories
610
kcal
Equipment
1
Salad bowl
Ingredients
1x
2x
3x
To Make The Tofu
1/2
block
Tofu
drained and cubed
1
Tbsp
extra virgin olive oil
1
tsp
dried rosemary
1
tsp
dried oregano
1/4
tsp
salt
To Make the Parmesan
1/4
cup
raw cashews
(dry, unsalted)
2
tsp
pecans
chopped
2
tsp
almonds
sliced
To Make The Vegan Caesar Salad Dressing
1/4
cup
raw cashews
(unsalted, soaked overnight)
2
cloves
garlic
1/2
tsp
shredded coconut
(optional)
1/4
tsp
salt
1/2
tsp
agave
1/4
cup
extra virgin olive oil
1/2
tsp
apple cider vinegar
3/4
cup
water
Assemble the salad
2
bunches
romaine lettuce
1
tsp
nutritional yeast
non-fortified
1
tsp
lemon juice
freshly squeezed
Instructions
To Make The Tofu
In a wok, add 1 Tbsp of extra virgin olive oil and heat it at medium heat.
1 Tbsp extra virgin olive oil
Add salt, dried rosemary, and dried oregano.
1 tsp dried rosemary,
1/4 tsp salt,
1 tsp dried oregano
Gently add the tofu and stir fry for 7-10 minutes.
1/2 block Tofu
Stir it frequently until browned on all sides.
Turn off the heat and let it cool.
To Make the Vegan Parmesan
In a food processor, add cashews, pecans and almonds.
1/4 cup raw cashews,
2 tsp pecans,
2 tsp almonds
Blend on low speed until the ingredients are finely chopped and moist in consistency.
To Make The Vegan Caesar Salad Dressing
In a food processor, add soaked cashews and blend them on low speed until it is mushy.
1/4 cup raw cashews
Blend in the garlic, shredded coconut, salt, and agave using low speed.
2 cloves garlic,
1/2 tsp shredded coconut,
1/4 tsp salt,
1/2 tsp agave
Add extra virgin olive oil and blend for 10 seconds.
1/4 cup extra virgin olive oil
Add apple cider vinegar and water.
1/2 tsp apple cider vinegar,
3/4 cup water
Mix well until very smooth.
Assemble the salad
Roughly tear romaine lettuce and add it to a salad bowl.
2 bunches romaine lettuce
Add the Parmesan and tofu to the salad and mix.
Add half of the salad dressing and nutritional yeast.
1 tsp nutritional yeast
Drizzle lime juice and toss using wooden spoons.
1 tsp lemon juice
Serve the vegan Caesar salad immediately
Notes
Refrigerate the remaining Salad dressing for up to 1 month
Nutrition
Serving:
2
people
Calories:
610
kcal
Keyword
How to make vegan Caesar salad, no-bread croutons
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