Rainbow Caesar Salad
Caesar salad but not as you know it! Traditional dressing (dairy-free of course!) with Cos or Romaine lettuce, crispy croutons and a variety of rainbow veg, salad and seeds… delicious!
Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub
Total time
60
Meal
- mains
- lunches
- sides-light-meals-and-salads
Servings
2-4
Ingredients
(These quantities are suitable for two people as a main meal)
Caesar Dressing
- 30g/¼ cup raw cashews, soaked for minimum of 2 hours
- 30ml/⅛ cup water
- 1 tbsp virgin olive oil
- ½ tbsp lemon juice
- ¼ tbsp Dijon mustard
- ¼ tsp garlic powder
- 1 tsp capers
- ½ garlic clove (optional)
- ¼ tbsp vegan Worcestershire sauce (optional eg Biona)
- 1 tsp vegan syrup eg agave (optional)
- ½ tbsp nutritional yeast (optional)
- Salt and freshly ground pepper black pepper, to taste
Salad
- 400g butternut squash, sliced or cut into chunks
- 300g sourdough bread, 1-2 days old (or gluten free if appropriate)
- 170g Romain or Cos lettuce
- 1 red onion, diced
- 125g Heritage Jewel tomatoes (the multi coloured ones), cut in half
- 50g toasted mixed seeds
You can use any veg or salad you fancy to make your bowl colourful, nutritious and delicious… these are just a few ideas for you to enjoy.
Instructions
Caesar Dressing
- Soak the cashews for a minimum of 2 hours, drain, rinse thoroughly and add to the blender.
- Add all of the other ingredients and blend until very smooth.
- Add salt and pepper to taste and add more water if the dressing is too thick.
Salad
- Pre-heat the oven to 180ºC/350ºF/Gas Mark 4-5
- Roast the butternut squash in the oven with a little oil and salt until lightly brown, turning once. It will take around 20 minutes on each side.
- To make the croutons, remove the crust from the bread and then cut into large squares. Cover with olive oil and place into the oven for around 5 minutes on each side or until golden and crispy.
- Arrange all the ingredients into a bowl in the pattern of your choice and cover with the caesar dressing. Enjoy 🙂
Keywords
Did you know that the Vegan Recipe Club is run by Viva!, and that we are a charity?
We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition; as well as the plight of farmed animals and the devastating environmental impact of farming.
Through this work we have helped thousands of people discover veganism; but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts, you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.
Related recipes
Vegan Sticky Toffee Puddings
There are few things in life as enjoyable as a sticky toffee pudding! Savour our scrumptiously veganised version of this classic British dessert, with a treacly date sponge covered in…
Chestnut, Mushroom & Red Wine Pithivier
This traditional French dish, with its sunbeam pastry, is a feast for the eyes, rich, tasty, easy to create and makes for the perfect Christmas centrepiece or any time you’re…
Leek, Mushroom and Blue ‘Cheese’ Quiche
One of the Viva! staff described this as the best quiche they’d ever had and another said ‘absolutely banging!’ Either way, it’s gone down pretty well and we hope you…
Easy Strawberry Galette with Vegan Whipped Cream
This tart is so easy to make but will seriously impress… win win! Photograph by Rebel Recipes
Vegan ‘Steak’ & Ale Pie
Full of lovely veg, a nice rich boozy sauce and golden, crispy pastry… what more could you want… well apart from gravy of course!
Baked Biscoff Cheesecake
This cheesecake is the ultimate indulgence! You’ll only need a small bite so there’ll be lots to go around – perfect for a big Christmas dinner 🙂
