Everyday cooking
Vegan Caesar Salad
Shout out to all salad lovers out there! We’ve got the best vegan caesar salad recipe with the creamiest dressing. Made with Violife Creamy Original. Enjoy!
![prep time]()
Cooking time4 minutes![preparation time]()
Prep time6 minutes![servings]()
Servings2 portions
- 2 large romaine lettuce
- 1 tbsp olive oil
- Salt and pepper, to taste
- Chili flakes, to serve
- Lemon zest, to serve
FOR THE BEANS:
- 200 g white butter beans, drained and rinsed
- 1 garlic clove, minced
- 1 tbsp lemon juice
- 1 tbsp olive oil or avocado oil
- 2 tbsp fresh parsley, chopped
- Salt and pepper
FOR THE DRESSING:
- 1 pack Violife Creamy Original
- 1 tsp Dijon mustard
- 8-12 medium fresh garlic cloves
- 4 tsp capers in brine
- 6 tbsp lemon juice
- 3-4 tbsp olive oil
- 1 tsp pure maple syrup
- ½ cup hot water
- Salt and pepper, to taste
- Rinse the lettuce and pat dry with a towel. Slice in half and arrange on a lined baking tray. Drizzle with olive oil and sprinkle with salt and pepper, rubbing to coat.
- Meanwhile add white beans to a bowl along with garlic, lemon juice, olive oil, salt, pepper, and fresh parsley and toss.
- To make the dressing add Violife creamy, Dijon mustard, salt, pepper, garlic, capers, lemon, olive oil, maple syrup, and hot water to a blender and blitz until creamy.
- Place the seasoned romaine lettuce on a hot griddle pan and grill for 3-4 minutes, turning halfway.
- To serve top lettuce with the beans and drizzle with the dressing. You can serve the lettuce whole or chop it roughly.
