This Vegan Caesar Salad has all the tanginess and creaminess that you'd expect from a traditional Caesar salad, but it's completely plant based. Topped with fresh avocado, cripsy fried capers and croutons.
Place all dressing ingredients in high-powered blender or food processor and process until very smooth, taking the time to scrape down the sides of your container as needed. Add up to 4 tablespoons additional water to achieve your desired consistency.
Fried Capers
Add the oil to a small saucepan until it is 1/4 inch deep.
Heat the oil over high heat, until shimmering. To test if the oil is ready, add a caper. It should sizzle immediately. If it doesn’t, the oil isn’t hot enough.
Add the capers to the pan and fry until golden and crispy, about 2-3 minutes. Remove with a slotted spoon and spread out on a paper towel lined plate.
Croutons
Preheat your oven to 375 degrees.
Add bread cubes to a large bowl and drizzle with olive oil. Toss to coat. Sprinkle in Italian seasoning, garlic power, salt and pepper. Toss to coat.
Spread the bread cubes out in a single layer on a baking sheet.
Bake for 15-20 minutes, tossing once during cook time.
To Serve
Place your chopped lettuce in a bowl and toss with 1/2 cup of the dressing, add more or less to suit your taste. Top with avocado, croutons and fried capers.
Notes
You can find nutritional yeast at any health food store. Also, many supermarkets carry it in the bulk section. It's great sprinkled on popcorn or kale chips if you have any extra!