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Prep Time 15 minutes
Cook Time 10 minutes
Servings 4

Ingredients

Homemade Croutons

  • 1 French baguette or 4 cups cubed sourdough bread
  • 1/3 cup extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1 pinch dried oregano

Vegan Caesar Dressing

  • 2/3 cup raw cashews
  • 1/2 cup water
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon nutritional yeast
  • 1 heaping tablespoon capers in brine
  • 2-3 peeled garlic cloves
  • 1/4 teaspoon kosher salt or more to taste
  • 1/8 teaspoon freshly cracked black pepper or more to taste

Instructions

Homemade Croutons

  1. Preheat oven to 375 degrees F.
  2. Cut baguette into 3/4 inch cubes and place into a mixing bowl. Add in olive oil and toss them in the bowl until they are all well and evenly coated.
  3. Like a baking sheet with aluminum foil. Lay the bread cubes on the sheet and season evenly with salt, pepper, garlic powder and oregano.

  4. Bake for 5 minutes, give them a turn, and bake for another 5 minutes. Set aside to cool.

Vegan Caesar Dressing

  1. Place all ingredients into a high speed blender and blend on high until well combined. Season with more salt and/or pepper to taste. Note: dressing can be made up to 5-7 days in advance if stored in an air tight container (like a mason jar) in the refrigerator.

Salad

  1. Once croutons are cooled, toss the chopped romaine with the dressing until well coated. Add in the croutons and give it another toss.

    I like to let it sit for about 5 minutes before enjoying so the croutons get a little soft on the outside!