After nearly 40 days of plant-based eating, the author emphasizes that adaptations, like a vegan Caesar salad, should capture the essence of the original dish. The dressing, essential to this salad, must replace traditional non-vegan ingredients like egg yolk and anchovies. Various substitutes like cashews, silken tofu, tahini, and aquafaba are explored. While the salad is simple, the author stresses the importance of the dressing, which aligns flavors and textures without the need for strict adherence to the original recipe.
If I've learned anything from almost 40 days of plant-based eating, it's that an homage doesn't have to be indistinguishable from the original to hit the same spot; it simply needs to sing equivalent notes to much the same tune.
So, while the recipe below isn't pretending to be an authentic classic caesar, consider it a very decent and, I hope, similarly pleasing cover version.
The dressing...is very much not vegan-friendly. My first task was to replace the egg yolk.
The problem here is that, in its original form, the dressing...is very much not vegan-friendly.
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