You will need a small powder food processor for this recipe. Remember raw garlic is strong, so use a small clove then add more if desired.
There is no Nutrition Label for this recipe yet.
people or 8 as a small side
Caesar Salad Dressing
1/4cupraw cashews(boiling water pour over to cover and soaked for 2 hours)
1/2very smallgarlic clove
sea salt and black pepper to taste
1/2tspliquid smoke concentrate
2tspsoy sauce(or liquid aminos)
2mediumcos/romaine lettuce(stems removed, outer leaves removed and remaining leaves washed and roughly chopped)
1/2cupvegan parmesan cheese(grated)
3large sliceswhite gluten-free bread(2cm cubed)
olive oil cooking spray
Place all Caesar Salad Dressing ingredients (except the olive oil) in a high powdered food processor and blend until smooth (scraping down the sides if need be).
Add oil in a steady stream, blending/blitzing the sauce more, until thickened. Set dressing aside in the fridge to firm up.
Preheat an oven to 180C and line a baking tray with baking paper.
Toss all the Maple-Coconut Bacon ingredients together in a small bowl until very-well combined.
Scatter coconut on a tray and bake in the oven for 4 minutes. Take the tray out and move the coconut around (to ensure even cooking). Then place back in the oven and cook for another 4 minutes, or until a medium amber colour.
Take coconut out of the oven and transfer it to your salad bowl (it will crispen as it cools). Keep the oven on.
Using the same baking tray for the Maple-Coconut Bacon, place the cubes of cut gluten-free bread on the tray and spray to lightly coat with cooking spray.
Cook the croutons for about 10-15 minutes (taking out every 5 minutes to move the croutons around so they are all evenly browned).
Place thevegan parmesan cheese, lettuce and the dressing in the bowl and toss to coat. Add in the croutons and toss to combine just before serving.