I'm thrilled to have Caesar salad again! (I'm still waiting for the perfect vegan Parmesan cheese to hit the shelves . . . but this salad is still delicious without it). This recipe makes about 2-1/2 cups, so feel free to halve it. I just didn't want to have ½ a box of silk tofu leftover and forgotten in the fridge. I even used 6 hearts of romaine and still had a lot of dressing left!
Author: Epicurean Vegan
Ingredients
2 cloves garlic, cut into pieces
12-oz pkg. firm silken tofu
3 Tbs lemon juice
⅛ C olive oil
2 Tbs capers
4 tsp caper juice/brine
½ tsp mustard powder
Dash of sugar
Salt and pepper
6 Romaine hearts, chopped
Croutons
Directions
Combine all of the dressing ingredients in a food processor, and process until smooth. Use enough dressing to just coat the romaine and serve with croutons. It's that easy! Enjoy!
Recipe by Epicurean Vegan at http://epicureanvegan.com/2012/11/20/vegan-caesar-salad/