Vegan Caesar Salad

Raw Cashews, for creaminess

Raw garlic, for zip

Lemon Juice, for brightness

Dijon Mustard, for salty, savory flavor

Capers, for salty briny flavor

slices whole-grain bread, or gluten-free bread, 2 oz total*

garlic clove

Extra-virgin olive oil spray

heads romaine lettuce

radishes, sliced paper-thin

chopped chives

capers, drained

hemp seeds

Sea salt and freshly ground black pepper

Lemon wedges, for serving

microgreens, optional

red pepper flakes, optional

raw cashews

garlic clove

fresh lemon juice

Dijon mustard

capers, drained

water

Freshly ground black pepper

Preheat the oven to 350°F.

Rub the bread slices with the cut side of the garlic clove and slice the bread into cubes.

Spritz the bread cubes with olive oil and bake until crispy, 10 to 15 minutes.

Make the dressing: In a high-speed blender, place the cashews, garlic, lemon juice, mustard, capers, water, and a few grinds of black pepper. Blend until creamy.

Preheat a grill or grill pan to high.

Slice the romaine heads in half lengthwise, then drizzle with a bit of olive oil and pinches of salt and pepper.

Grill the romaine, cut-side down, until char marks form, 1 to 2 minutes. Gently flip the romaine and grill for 2 minutes more.

Assemble the salads with the grilled romaine and a drizzle of the dressing.

Top with the radishes, chives, capers, and croutons.

Sprinkle with the hemp seeds, microgreens, and red pepper flakes, if using.

Serve with the lemon wedges and the remaining dressing on the side.