Black Garlic Miso Vegan Caesar with Sourdough Croutons

This recipe creates a sophisticated, plant-based twist on the classic Caesar salad. The star of the show is the "Umami Dressing," which replaces traditional egg and anchovy with rich black garlic and buttery cashews.

Ingredients

The Dressing (The Umami Bomb)

6 cloves Black garlic (peeled)

4 tbsp Cashews (soaked in warm water for 15 mins)

1 tsp Miso paste (white or yellow works best)

1 Lemon (juice and zest)

1/4 cup Flax oil (added slowly to

emulsify)

Ground black pepper

The Crunch

2 cups Sourdough bread, cubed

1 tbsp Coconut oil (for the tray)

4 strips Smart Bacon (tempeh bacon)

The Base

2 heads Baby romaine lettuce

Instructions

1. Prep the Sourdough Croutons:

1. Preheat your oven to 350°F

2. Spread slices of sourdough with coconut oil

3. Toss the sourdough cubes onto the tray, ensuring they are coated.

4. Toast for 8–10 minutes, flipping halfway through, until they are golden brown and crisp.

2. Crisp the Smart Bacon:

1. While the croutons toast, pan-fry the Smart Bacon strips over medium-high heat until they are deeply browned and crispy.

2. Set aside on a paper towel to cool, then chop or crumble into bite-sized pieces.

3. Blend the Dressing:

1. In a blender or food processor, combine the black garlic, cashews, miso, and lemon juice/zest.

2. Pulse until a thick paste forms.

3. With the motor running on low, slowly drizzle in the flax oil until the mixture transforms into a smooth, creamy emulsion. Note: If it’s too thick, add a teaspoon of water at a time until you reach your desired consistency.

4. Assemble

1. Wash and halve the baby romaine heads lengthwise (or chop them if you prefer).

2. Arrange the lettuce on plates and drizzle generously with the black garlic dressing. Toss and top with freshly ground black pepper.

3. Top with the warm sourdough croutons and the crispy bacon crumbles.