Feast on this vegan Caesar salad recipe and forget that you’re filling up on greens. It’s that delicious!

It’s hard enough to get your family (and yourself) to eat enough greens, so why go the extra healthy mile by compromising on the most delicious part, aka the dressing? This recipe for a vegan Caesar salad doesn’t cut corners in the name of health – it magnifies them in the name of flavor. The modifications just happen to be healthier.

In a regular Caesar salad, there are Parmesan cheese and croutons atop romaine lettuce, which is then dressed with an egg, oil, and anchovy mixture — the traditional Caesar salad dressing. Often, chicken is part of the mix (fyi: this recipe doesn’t try to replace the chicken – it just nixes it altogether).

If you’re using a store-bought creamy Caesar salad dressing, the ingredients list is a lot more suspect, with add-ins such as soy, sugar, sodium lactate, phosphoric acid, whey, and preservatives.

The truth is, you don’t need dairy to accomplish a creamy texture and thick, filling dressing consistency. In fact, you only need some tried-and-true plant-based ingredients to get the job done. As for the other Caesar salad features, consider those open for variation.

Vegan Caesar Salad Recipe

Serves 6

Ingredients

• 2 heads romaine lettuce, rinsed, dried, and chopped
• 2 tablespoons Dijon mustard
• 2 tablespoons nutritional yeast
• 2 tablespoons ground almonds
• 4 garlic cloves, minced
• 1/4 cup water
• 2 tablespoons lemon juice
• 1/2 tablespoon soy sauce
• 1 tablespoon olive oil
• Kosher salt and freshly-ground black pepper to taste
• 1/4 teaspoon white pepper
• Optional: Gluten-free croutons
• Optional: Daiya Mozzarella Style Shreds

Directions

In a blender, add the mustard, nutritional yeast, ground almonds, garlic cloves, water, lemon juice, soy sauce, and olive oil. Blend until smooth. Season the mixture with salt, pepper, and white pepper and blend for another few seconds.

In a large bowl, add the chopped romaine lettuce and drizzle it with the Caesar salad dressing. Add in the croutons and Daiya mozzarella cheese shreds. Use tongs to toss and fold the salad together so that all of the romaine leaves are evenly coated with the dressing.

Serve and enjoy!

Related on EcoSalon
Cold Pasta Salad Recipe with Green Beans, Peppers, and Feta
Winter Salad with Persimmons and Spiced Pecans
Spring Pear Salad Recipe with Feta and Pistachio

The post A Vegan Caesar Salad to Satisfy the Pickiest of Palates appeared first on EcoSalon.

Get iconic chicken salad flavors without the chicken with this vegan chicken salad recipe!

Growing up, my favorite snack was a chicken salad sandwich. I love the combination of celery, mayonnaise, and chicken, pressed between two pieces of white bread – just thinking about it makes my mouth water! However, after embracing a plant-based diet and shunning chicken altogether, I haven’t had the opportunity to enjoy the nostalgic flavors of my childhood lunch bag. Until now, that is. I recently discovered this chicken salad recipe, only without the chicken. Impossible, you say? Taste for yourself how this spring salad recipe fulfills its vegan promise while packing in incredible flavor and texture.

Vegan Chicken Spring Salad Recipe

Serves 4

Ingredients

For the “chicken”

• 1 ½ cups firm tofu
• 1 tablespoon olive oil

For the salad

• 2 celery sticks, finely chopped
• ½ cup white cabbage, shredded
• 2 tablespoons tarragon, chopped
• 1 cup seedless red grapes, halved
• 1 apple, chopped
• 2 teaspoons black pepper
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1 tablespoon sweet paprika
• 2 tablespoons apple cider vinegar
• 1 teaspoon lemon zest
• Handful fresh parsley, finely chopped
• ¼ cup sunflower seeds
• 2 scallions, finely chopped
• Dash of cayenne
• ½ cup Vegenaise ( or any egg-free mayonnaise)

Directions

Drain the tofu and pat dry with paper towels. Slice into ½-inch thick slabs and blot each slab with paper towels. Brush the slabs with oil and grill or fry in a saucepan over medium-high heat. Cook each side for about two-five minutes, or until lightly golden brown. Remove the pieces from the grill or pan and chop into cubes. Place into a large bowl.

Into the bowl, add all of the salad ingredients, except for the mayonnaise. Stir until evenly combined. Fold in the Vegenaise until well distributed. Transfer the mixture to an airtight container and store in the refrigerator to chill for at least an hour, or overnight. The flavors marry together much better overnight.

Serve the salad alone, on a bed of greens, between toasted sandwich bread, with pita, or as a dip for crackers. Enjoy!

Related on EcoSalon
7 Healing Homemade Chicken Soup Recipes from Around the World

9 Seasonal Spring Recipes that Will Make Your Appetite Blossom

Separating Chicken and State

Chicken Salad Image from Shuttestock

The post Vegan ‘Chicken’ Spring Salad Recipe appeared first on EcoSalon.