Vegan Caesar Salad with Homemade Croutons


Caesar Salad Dressing

Serves: 4

¾ cup Veganaise
2 cloves garlic, minced
1 teaspoon vegan Worcestershire sauce
2 teaspoons capers
2 tablespoons freshly squeezed lemon juice

  1. Pour everything into a blender and blend until smooth.


Adapted from Savory Sweet Life

6 slices bread (fresh or day old), cut into cubes
3 tablespoons vegetable oil (I used canola)
1 teaspoon garlic powder
1 teaspoon dried parsley flakes
½ teaspoon rosemary
¼ teaspoon salt
⅛ teaspoon pepper
Preheat over to 300 degrees.

  1. In a large bowl, mix all of the ingredients except the bread and stir to combine.
  2. Add cubed bread and toss until the bread is evenly coated.
  3. Spread coated bread cubes on a cookie sheet in a single layer.
  4. Bake for 15 minutes and stir them. 
  5. Bake them for an additional 15 minutes until done.  
  6. Store croutons in air-tight container or ziplock bag.