Vegan caesar salad

Photographer: Dan Jones

Make a vegan caesar salad dressing by blending cashew nuts with almond milk, mustard and lemon juice. Drizzle over griddled lettuce and pan-fried croutons.

Serves: 1

Time to make: 20 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

1 little gem lettuce, halved lengthways
3 teaspoons olive oil
2 slices bread, cut into rough cubes
pinch dried oregano
2 tablespoons salted cashews (or use unsalted if you prefer)
1 teaspoon almond milk (or till you create the consistency you want)
1 teaspoon Dijon mustard
juice ¼ lemon

Instructions

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1 Drizzle the lettuce halves with 1 teaspoon olive oil and season with freshly ground black pepper. Heat a griddle pan or non-stick frying pan over a medium heat, add the lettuce, cut-side down, and cook for about 2 min until it starts to char. Remove from the pan and set aside on a serving plate.

2 Add another 1 teaspoon oil to the pan or griddle, add the cubes of bread and the oregano, sprinkle with black pepper and fry over a medium heat for about 5 min until golden brown. Remove from the pan and set aside with the lettuce.

3 To make the dressing, put the cashew nuts in a blender with the almond milk, mustard, lemon juice, remaining 1 teaspoon olive oil, and a pinch of black pepper and blitz until smooth.

4 Serve the lettuce and the croutons drizzled with the cashew dressing.

Nutrition Info (per serve)

Calories 476 cal

Kilojoules 1992 kJ

Protein 14 g

Total fat 27.5 g

Saturated fat 4.2 g

Carbohydrates 41 g

Sugar 5.1 g

Dietary fibre 4.8 g

Sodium 473 mg

Calcium 161 mg

Iron 2.8 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.