Vegan caesar salad

Photographer: Dan Jones

First published: May 2021

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

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 476cal

Kilojoules 1992kJ

Protein 14g

Total fat 27.5g

–Saturated fat 4.2g

Carbohydrates 41g

–Sugars 5.1g

Dietary fibre 4.8g

Sodium 473mg

Calcium 161mg

Iron 2.8mg

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.

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