This Vegan Caesar Salad is full of Flavor with is Bruxelles Sprout

A classic reinvented! Even if this salad is without chicken, anchovies and dairy products, this Vegan Caesar Salad has everything to please! A crunchy texture, a multitude of flavors and freshness.

This salad is made with Brussels sprouts wrapped in a creamy garlic vinaigrette, with lemony acidity and lots of fresh cracked black pepper, topped with fresh croutons of crispy tofu.

Vegan Parmesan

It's delicious, ready in under 5 minutes and you only need 4 ingredients to make it. Wonderfully good!

Ingredients

1 cup of unsalted raw cashews (150 g)
4 tablespoons of nutritional yeast
1 teaspoon of garlic powder
1 teaspoon of salt

Instruction

Add all the ingredients in a food processor or a powerful blender and mix until well combined.
Store leftovers in a sealed container in the refrigerator for 1 month.

Homemade Croutons

To prepare them yourself, cut a few pieces of stale bread into cubes and even with extra firm tofu. Drizzle with oil (about 1 tbsp per cup of cubed bread or tofu) Season to taste. Then sauté over medium heat until golden and toasted!

Ingredients for a tasty Vegan Dressing

Raw cashews, for smoothness
Raw garlic
Lemon juice, for freshness
Dijon's mustard
Capers, for a salty flavor

Tips

Don't forget to soak your cashews! But if you forget, don't worry! Boiling them for 15 minutes works in a pinch.
The dressing will keep in the refrigerator for about 4 days or in the freezer for 2 to 3 months.
You can easily turn this salad into a meal by adding protein: try chickpeas, tofu, or tempeh.
Can this salad be made gluten free? Yes! Just use your favorite gluten-free bread to make the croutons!

SALAD RECIPES

Cauliflower and chickpea salad

Easy Pasta Salad

Healthy Kale Salad

Vegan Caesar Salad

Author: Sophie
Prep Time: 25 minutes
Total Time: 25 minutes
Yield: 4 1x

Print Recipe

Description

A classic reinvented! Even if this Salad is without chicken, anchovies and dairy products, this Vegan Caesar Salad has everything to please! A crunchy texture, a multitude of flavors and freshness.

Ingredients

Scale

For the Caesar dressing

1 cup of raw cashews, soaked in water for 4 to 8 hours, rinsed and drained
2 cloves garlic
2 tablespoons of lemon juice
1 tablespoon of Worcestershire sauce
1 tablespoon of Dijon mustard
¾ to 1 cup of water, divided
Salt to taste

For the Caesar salad

4 cups of finely chopped Brussels Sprouts.
Finely chopped fresh parsley
Vegan Parmesan cheese

Instructions

Caesar dressing

Place the cashews, garlic, lemon juice, Worcestershire sauce, Dijon mustard and ¼ cup water in the bowl of a food processor. Mix
Dilute with ½ to ¾ cup more water, too desired thickness.
Season the vinaigrette to taste.
Keep the excess vinaigrette in a container in the fridge.

Caesar salad

Place Brussels Sprout and croutons in a large bowl. Drizzle with vinaigrette, sprinkle with parsley and vegan Parmesan. Put in the fridge for 1 hour to allow the dressing to soften the Brussels sprouts.
Serve as a side dish or main course.