I love a good caesar salad and as I do vegan +fish I keep the anchovies in the dressing. For a vegan version replace the anchovies with capers and the mayonnaise with a vegan substitute.
Put your portobello mushrooms in the oven on 180 for about a half an hour, one per person. A splash of olive oil will keep them nice & juicy but since I don’t cook with oil I mix up a cup of half water & half melon juice and sprinkle it on to keep them from drying out.
If you’re making your own croutons do those now too – I just keep a baguette that is getting hard in a paper bag and hack bits off as needed. Cut a garlic clove in half and rub it on the bread pieces, sprinkle some mixed Italian herbs on and toast in the oven for 7-10 minutes.
In the food processor mix 1 cup of cashews, 1 clove of garlic and 1 teaspoon salt until it’s all small crumbly bits. Vegan parmesan cheese done! Dump this into a container to be sprinkled onto the salad later – you can keep any leftover in the fridge for 7-10 days.
You don’t even need to rinse out the food processor because you’ll be putting some vegan parmesan in the dressing anyway. Put in 4 anchovy fillets & 1 clove of garlic and blitz until combined. With the food processor still going pour in 1 tablespoon mayonnaise, 1 tablespoon lemon juice, & 3 tablespoons water.
Now slice your mushrooms and pour a little dressing on them, stir them around and leave off to the side until you’re ready.
For the salad I use romaine lettuce, cherry tomatoes, red onion & cucumber. Throw in the mushrooms, croutons, and a tablespoon of vegan parmesan & dressing per person and toss it all up. Sprinkle a little fresh black pepper on each plate & dinner is served!