This vegan Caesar salad is an amazing plant-based twist on the classic favorite that will leave you craving for more! It’s creamy, rich, and cheesy completely without dairy or anchovies. Trust me, this recipe is a game-changer!
Jump to:
Why This Recipe Works
Before I became vegan, I used to love Caesar salad. Luckily, there is a plant-based version that is not just a substitute but it’s super delicious and comforting! Trust me, you can make an amazing Caesar salad even without cheese and anchovies!
The magic ingredient is the dressing. I used a combination of cashews, Dijon mustard, nutritional yeast, garlic, lemon juice, olive oil, and capers. Blended together, these ingredients create a creamy and savory dressing that perfectly mimics the richness of the original.
Besides, it has the perfect balance of tangy and savory elements that turn it into a flavor bomb. To make this vegan Caesar salad even more delicious and comforting, I like to serve it with homemade croutons and roasted chickpeas.
Roasted chickpeas are not only super delicious, but also incredibly healthy. They make the perfect salad topping as they’re packed with nutrients and protein! The crispy croutons and the roasted chickpeas transform this salad from a delicious side dish to a satisfying, wholesome meal.
To make this recipe even more authentic, I topped it off with shaved vegan Parmesan cheese. However, this is totally optional. The homemade croutons and chickpeas are already the perfect topping.
And making this salad is a real breeze. All you have to do is placing all ingredients for the dressing in a high speed blender. Then chop up the Romain lettuce and cut the white bun or baguette into cubes.
Toss them with olive oil and place them in the oven until crispy. You could also add finely chopped or minced garlic for extra flavor.
Everything is very straightforward and simple and you can easily make it, even on your busiest days. So grab your ingredients and impress your friends and family with this delicious vegan Caesar salad. Trust me, it will definitely take your salad game to the next level!
Ingredients & Substitutions
- Cashews – you need raw cashews. Not salted or roasted.
- Garlic
- Capers
- Worcestershire Sauce – many brands contain anchovies or fish sauce, but you can also find vegan versions. Just check the labels.
- Mustard – use Dijon mustard.
- Lemon – fresh lemon juice.
- Salt & Pepper
- Nutritional Yeast – it has a nutty, cheesy flavor.
- Olive Oil – use extra virgin olive oil for the best taste.
- Lettuce – Romaine lettuce.
How To Make This Recipe
1. Step: Optional: Start by making the roasted chickpeas. Cut the white bun or baguette into medium-sized cubes. Place them in a bowl and add two tablespoons of olive oil. Season with salt and pepper and toss well. If you’d like, you could also add one finely chopped or minced clove of garlic. Preheat the oven to 350 °F and place the croutons on a baking sheet lined with parchment paper. Bake for about 10-15 minutes, tossing halfway.
2. Step: In the meantime, soak the cashews in hot water (from the kettle) for 5 minutes. Then place all ingredients for the dressing into a high speed blender.
3. Step: Process until smooth.
4. Step: Chop the Romain lettuce. Wash and drain.
5. Step: Place the chopped salad in a large bowl and add the dressing. Stir well. Serve with the homemade croutons, roasted chickpeas, and shaved vegan Parmesan cheese (optional).
Tips & Tricks
- Don’t leave out any of the ingredients for the dressing. You need them all for the perfect taste.
- It’s important to use a high speed blender for this recipe, so the sauce becomes perfectly smooth and creamy. If you want to make it easier for your blender, you could soak the cashews overnight or in hot water (from the kettle) for at least 1 hour. I only soaked mine for 5 minutes and used my Vitamix.
Storing
Stored in an airtight container in the fridge, the dressing will last up to 4 days.
Variations
This salad is also great with:
- avocado
- cherry tomatoes
- crispy fried smoked tofu or tempeh cubes
- vegan chicken alternatives made of soy or seitan
I Love To Hear From You!
I hope you like this vegan Caesar salad as much as we do around here.
If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest!
Sina
Vegan Ceasar salad
This vegan Caesar salad is an amazing plant-based twist on the classic favorite that will leave you craving for more! It’s creamy, rich, and cheesy completely without dairy or anchovies. Trust me, this recipe is a game-changer!
Print
Pin
Rate
Servings: 4 servings
Calories: 215kcal
Equipment
-
1 chopping board
-
1 kitchen knife
-
1 salad bowl
-
salad cutlery
-
1 blender
Instructions
-
Optional: Start by making the roasted chickpeas. Cut the white bun or baguette into medium-sized cubes. Place them in a bowl and add two tablespoons of olive oil. Season with salt and pepper and toss well. If you’d like, you could also add one finely chopped or minced clove of garlic. Preheat the oven to 350 °F and place the croutons on a baking sheet lined with parchment paper. Bake for about 10-15 minutes, tossing halfway.
-
In the meantime, soak the cashews in hot water (from the kettle) for 5 minutes. Then place all ingredients for the dressing into a high speed blender.
-
Process until smooth.
-
Chop the Romaine lettuce. Wash and drain.
-
Place the chopped salad in a large bowl and add the dressing. Stir well. Serve with the homemade croutons, roasted chickpeas, and shaved vegan Parmesan cheese (optional).
Notes
- Don’t leave out any of the ingredients for the dressing. You need them all for the perfect taste.
- It’s important to use a high speed blender for this recipe, so the sauce becomes perfectly smooth and creamy. If you want to make it easier for your blender, you could soak the cashews overnight or in hot water (from the kettle) for at least 1 hour. I only soaked mine for 5 minutes and used my Vitamix.
Nutrition
Calories: 215kcal | Carbohydrates: 15g | Protein: 8g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 117mg | Potassium: 365mg | Fiber: 3g | Sugar: 3g | Vitamin A: 12IU | Vitamin C: 15mg | Calcium: 28mg | Iron: 3mg
