Vegan Caesar Salad (the best Caesar dressing I’ve ever tasted)

All I can say is wow. I found this recipe for Caesar dressing on one of my favorite vegan recipe websites Post Punk Kitchen, it is the best Caesar dressing I’ve ever tasted, vegan or non-vegan. I highly recommend you try it. The croutons are home-made as well, my own recipe ;-)

Croutons:

4 slices of bread, I used sourdough rye

3 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon salt

1 teaspoon dried basil

1 teaspoon dried thyme

Dressing:

1/3 cup blanched, slivered almonds

3-4 cloves garlic, peeled and crushed

3/4 lb. silken tofu (fresh, not vacuum packed is best)

1/4 cup olive oil

3 tablespoons lemon juice

1 heaping tablespoon capers

4 teaspoons caper brine

1 teaspoon sugar

1/2 teaspoon dry mustard powder

salt to taste

1 large head Romaine lettuce, chopped

Freshly cracked black pepper

Directions:

Preheat oven to 350 degrees fahrenheit 

Cut bread into small slices. In a large bowl add remaining crouton ingredients, mix well, and then add the bread slices. Make sure the bread slices are coated with the oil mixture and then place them on a large baking sheet. Bake for about 6 minutes, or until crunchy.

In a food processor, pulse the almonds into a crumbly consistency. Place almonds in an airtight container which you will be adding the rest of the ingredients to later.

Add garlic, tofu and oil to a food processor and mix until creamy. Then add the lemon juice, capers, caper brine, sugar, mustard powder, and salt and pulse until all ingredients are well mixed together. Add the mixture to the container with the ground almonds, cover and refrigerate for 1 hour.

To serve, toss with romaine lettuce and top with the croutons.