Caesar Goes Vegan—With Homemade Croutons

It’s spring in Central California, time to clean up the fountain and bring out the patio furniture. Wherever you live, it’s the perfect time to create this dairy-free Caesar with a dressing so good that people will be begging to know what’s in it.Instead of buying those packaged, processed croutons that are so full of salt they have you chugging water, considering making your own out of pocket bread. They cook while you combine the dressing ingredients, and you’ll have an almost-instant Caesar.Bonnies Caesar Salad
VCaesar Goes Vegan—With Homemade Croutons

Caesar Goes Vegan—With Homemade Croutons

Yield: 3-4
Author:
prep time: 30 M cook time: 10 M total time: 40 M

ingredients:

  • 2 rounds pita bread, cut into squares
  • 1 head romaine lettuce, rinsed, dried, and cut bite-size
  • 1/4 cup blanched slivered almonds
  • 2 tbsp oil
  • 1/4 cup water
  • 3 tbsp nutritional yeast
  • 3 tbsp lemon juice
  • 3 tbsp dijon mustard
  • 2 tbsp bragg's liquid aminos (substitute soy sauce or tamari)
  • 1 tbsp italian seasoning
  • 1 clove garlic, cut into 3-4 pieces
  • 1 tsp garlic powder
  • 1/2 tsp sea salt

instructions:

Caesar Goes Vegan—With Homemade Croutons

  1. Preheat oven to 325° and line a baking sheet with parchment paper or grease well.
  2. Combine italian seasoning, garlic powder, and sea salt. Toss the pita squares with oil, then lightly coat and toss with seasonings.
  3. Bake the pita chips for 10 minutes, flipping chips after 5 minutes. Set aside to cool.
  4. In high-speed processor blend almonds until they are powder.
  5. Add yeast, mustard, liquid aminos, lemon juice, garlic, and water.
  6. Process until thick and smooth. In a large bowl combine lettuce, croutons, and about half the dressing.
  7. Add dressing until romaine and croutons are coated. Top with pita croutons and a squeeze of lemon to top it off!
Salad, Croutons, Quick Fix
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Bonnie Hearn Hill

Bonnie Hearn Hill

Bonnie Hearn Hill is the author of more than a dozen novels. She has also written award-winning short stories and essays. Her most recent suspense novel, The River Below, was called “a poignant stand-alone...” and “...an emotionally involving novel,” by Publishers Weekly.

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