Caesar Salad Crouton Cups
Caesar Salad Crouton Cups
I bet you thought that salads could never be a finger food, well these adorable and delicious caesar salad crouton cups will convince you otherwise! This is caesar salad with a twist, the croutons become the vessel to hold all of the delicious salad. These are not only easy to make but become an elegant and fun way to eat caesar salad! These are great as appetizers, finger food or a light lunch.
Makes 8 cups (but can easily be doubled for a larger party)
Ingredients
8 slices of Sandwich Bread of your choice
4 oz shredded dairy free Parmesan Cheese
1/3 cup Vegan Butter, melted
1 tsp (5g) Garlic Powder
1 tsp (5g) Onion Salt
Pepper to taste
2 hearts of Romaine Lettuce, chopped
1/3 cup Vegan Caesar Dressing, store bought or homemade
1 cup Cherry Tomatoes sliced in half
Homemade Caesar Dressing
(can be made ahead)
2/3 cup (83g) Raw Cashews, soaked
1/3 cup (40g) Raw Sunflower Seeds, soaked
1/2 cup (45g) grated Vegan Parmesan
3 cloves Garlic, peeled
1/2 small Lemon, juiced
1 Tbsp (15ml) Vegan Worcestershire Sauce
1 Tbsp (15g) Dijon Mustard
1 Tbsp (12g) Nutritional Yeast
1/4 tsp Salt
Pepper to taste
2/3 cup -1 cup (158ml - 237ml) Water
1.Soak the cashews and sunflower seeds in enough hot water to cover for 30 minutes.
2.Add the soaked cashews and sunflower seeds that have been drained and rinsed to a blender.
3.Add the grated parmesan, dijon mustard, Worcestershire sauce, nutritional yeast, lemon juice, garlic cloves, salt, pepper and 2/3 cup water. Blend until completely smooth and creamy, add remaining water if needed. The dressing should be thick but pourable.
Will keep refrigerated for 7 days.
Equipment needed
Rolling Pin
6 cup Muffin Tin
Parchment or Silicone Mat
Baking Sheet
1 1/2” round cookie cutter
Directions
1. Start by making the crouton cup. Cut the crusts off of 8 slices of bread. Use a rolling pin and gently roll out each piece until they are completely flat. Melt the vegan butter along with the garlic powder and onion salt and set aside.
2. Brush only one side of each of the slices then press a buttered slice top side up into each cup of a 6 cup muffin pan. Carefully press the bread down and against the sides of the tin to form a cup. Sprinkle the inside of each bread cup with a little bit of the parmesan cheese and bake at 350 for 10-15 minutes or until golden brown. Allow to them to cool.
3. To make the parmesan crisps, start with a lined baking sheet and add 2 tsp of parmesan cheese to the inside of the cookie cutter to form a circle. Repeat until you have 8-10 parmesan circles. Make sure to leave a couple of inches between each circle of cheese. Bake at 350 for 10 minutes or until the edges have browned. Remove from oven and allow them to cool completely.
4. Wash, dry and chop the romaine lettuce and add it to a large bowl. Dress the lettuce with about 1/3 cup of caesar dressing and 1/3 cup of dairy free parmesan. Season with fresh cracked pepper and toss until well coated.
5. Fill the crouton cups with the caesar salad and garnish with a couple of slices of cherry tomatoes and 1-2 parmesan crisps. Serve immediately and enjoy.
