b'V EGA N CA ESA R SA L A D vegan, gluten-freeMAKES2 servings SPECIAL EQUIPMENTzester/grater, blenderC a e S A R D R E S S I N GA Caesar dressing should have cheesiness, tanginess, and a hint of briny flavor. I N G R E D I E N T S This version does it without eggs or anchovies. The wakame adds umami and thec Cashew Cream (page 24) 2 Tbsp wakame, soaked nutritional yeast gives a Parmesan-like flavor.1 Tbsp whole grain mustard2 garlic cloves C A E S A R D R E S S I N G D I R E C T I O N S Add all ingredients to the blender and blend c nutritional yeast on high until smooth. 1 Tbsp Bragg Liquid Aminossalt & pepper to taste A L M O N D C R O U T O N D I R E C T I O N S Preheat the oven to 300F. Place the tamari and flaxseed into a bowl and stir with a fork or whisk to combine. Toss the almonds inA L M O N D C R O U T O N Sthis mixture, then let them stand for 1-2 minutes. Toss again, and repeat 3-4 timesI N G R E D I E N T S so that the almonds absorb the mixture. Pour the mix onto a baking sheet and bake c raw almonds for 10-15 minutes, turning the nuts with a spatula a few times during baking and checking often to prevent burning.3 Tbsp tamari2 tsp ground flaxseed F I N I S H I N G D I R E C T I O N S Rinse and dry the baby romaine. Cut the tomato into wedges. Arrange half of the greens on each plate. Drizzle 2 tablespoons of dressing overO T H E R I N G R E D I E N T S each salad, and top with the tomato wedges, almond croutons, and sprouts. Refrigerate 4 c baby romaine lettuce the extra dressing.1 tomato c clover sproutsN O T E Leftover almond croutons keep best in an airtight container. spring 33'