This salad is one of my favourites during the warmer months and this homemade Caesar salad is so delicious, you can use it with any of your favourite salads. If you make it with less water you can even use it in wraps and sandwiches.
Adding tofu is optional, if I'm having this as a main meal I like to add some to keep me full.
Makes 2 serves
For the Caesar salad dressing:
1/3 cup raw cashews
2 tbsp lemon juice
1 tsp Dijon mustard
1 tsp vegan Worcestershire sauce
1 tsp vegan parmesan
1/2 tsp salt and pepper
2 cloves garlic
Water to blend
+ fresh iceberg lettuce
+ vegan parmesan to serve
In a blender, combine ingredients for the salad dressing.
Gradually add small amounts of water as you bend, until you reach a thick but pourable consistency.
You can transfer this to a jar and store in the fridge for up to 3 days.
To prepare the salad, divide chopped lettuce between bowls.
Top with tofu is you are using it, croutons and drizzle with the dressing. Sprinkle with parmesan and serve.
I also added some vegan coconut bacon chips which you can see in the photo.