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Cashew Alfredo with Grilled Lemon Caper Caesar Salad and Tofu Bacon Bits

Jillian Harris
  • minutes
  • Serves

INGREDIENTS

4

Romaine hearts

1

Tofu bacon bits

4 cloves

Garlic

4

Garlic cloves

1

Lemon, Juice of

1

Lemon, Juice from

1 tsp

Onion powder

2 tbsp

Parsley

3

Tomatoes

1/2 cup

Almond milk, unsweetened original

1

block Tofu, smoked

1/2 cup

Veggie or vegan chicken stock

3 tbsp

Capers

1

Capers

1 tbsp

Liquid smoke

1 tbsp

Maple syrup

2 tsp

Mustard, dry

1 tbsp

Soy sauce

1/2 cup

Vegan mayo

1/2 tbsp

Worcestershire

1

Fettuccini noodles

1 dash

Nutmeg

3/4 cup

Nutritional yeast

1/2 tsp

Salt and pepper

1

Salt and pepper

1

Salt and pepper to season

2 tbsp

Canola oil

11/16 cup

Olive oil

1/4 cup

White wine vinegar

1 cup

Cashews

1/4 cup

Butter, vegan

1/4 cup

Sandhill rose

Vegan parm for garnish