This caesar salad recipe is vegan-friendly and entirely plant based. There are no eggs or anchovies involved, so you save money and yet you still get a full-flavor experience. Oil is optional. Healthier version of this salad, too!
Dressing: Wisk all ingredients together, adding additional olive oil or lemon juice for consistency as needed. Reserve about 4 Tbsp of the dressing for this recipe, and store the remainder in the fridge in an air tight container.
Wash and slice all vegetables, then toss all vegetables (except the avocados) with the vegan cheese and about 4 Tbsp of the salad dressing (adjust to taste).
Add the avocado as slices on top.
Garnish with tortilla chips, and season with salt and pepper.
Olives: Any green olive should do, such as Castelvetrano or Cerignola. You want to get the salty, tangy, briney flavor from the olive. Hummus: You can use store bought or your own. A good recipe is on our site here: http://plants.to/GarlicHummus.Vegan cheese: You can make your own vegan parmesan with nutritional yeast and nuts, or Miyoko's brand cheese wheels have some low fat and oil free options that are intensely flavored (little goes a long way). Toasted pita bread or corn tortillas: You can often find flatbreads, pitas, and corn tortillas that are minimally processed, vegan, and oil free. Variations: Optionally add a teaspoon of BBQ sauce to the dressing for this salad. About a teaspoon.