This Vegan Caesar Salad is perfect for a light, crowd-pleasing dinner or lunch! It’s made with a tangy, creamy dressing, crunchy croutons, and crisp romaine lettuce! It’s bound to be a new favorite in your household.
Preheat oven to 400°F/200°C. Add the bread cubes to a silicone mat on a baking sheet or a baking sheet prepared with parchment paper or foil.
Drizzle the Thrive Algae Oil over the cubes, and sprinkle with salt and pepper. Toss gently with hands to coat. Bake for 5 minutes. Remove from oven and set aside to cool.
Vegan Caesar Dressing:
While the croutons are baking, you can make the dressing.
Add all of the caesar dressing ingredients into a blender until combined and creamy. This takes about 2 minutes to ensure the cashews are throughly blended down. Blend until smooth, stopping to scrape down the sides of the blender if necessary.
Vegan Caesar Salad:
In a large mixing bowl, add the chopped lettuce. Drizzle a good amount of dressing (as much or as little as you’d like) over the lettuce and toss to combine.
Add in toasted bread, coconut bacon and the vegan parmesan cheese. Toss until combined.
Serve with extra coconut bacon and vegan parmesan and dressing on the side. Enjoy!
Soak Your Cashews: This is important for easy digestion, and also because you want the dressing to come out nice and creamy.
Make the Croutons First: That way you can prepare the homemade caesar dressing while they bake - it's a huge timesaver!
Customize It: Feel free to make this salad to your own taste. You can use as much or as little dressing on the salad as you want. You can add more coconut bacon or less vegan parmesan (let’s be real - you’ll never add less vegan parmesan cheese!).
Storage: If you have leftovers, you’re going to want to store them in an airtight container in your fridge for about 3 days. If you want to meal prep this salad, I highly recommend making the lettuce separate, the dressing separate, and the croutons fresh.