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Vegan Caesar Salad

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A creamy, dairy-free twist on the classic Caesar salad, featuring a rich cashew-based dressing, crisp romaine lettuce, crunchy homemade croutons, and a sprinkle of vegan Parmesan.

Ingredients

Scale
  • 1 head romaine lettuce, chopped
  • 1 cup raw cashews (soaked in hot water for 1 hour, then drained)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 2 garlic cloves, minced
  • 2 tablespoons capers, drained
  • 2 tablespoons nutritional yeast
  • 1/4 cup extra-virgin olive oil
  • 2–4 tablespoons water (to thin dressing as needed)
  • 1 teaspoon vegan Worcestershire sauce
  • Salt and freshly ground black pepper, to taste
  • 2 cups cubed crusty bread (for croutons)
  • 1 tablespoon olive oil (for croutons)
  • 2 tablespoons vegan Parmesan (optional, for garnish)

Instructions

  1. Preheat oven to 180 °C (350 °F).
  2. Toss bread cubes with 1 Tbsp olive oil and a pinch of salt; spread on a baking sheet and bake 8–10 minutes until golden and crisp. Remove and let cool.
  3. In a high-speed blender, combine soaked cashews, lemon juice, Dijon mustard, garlic, capers, nutritional yeast, vegan Worcestershire, and olive oil. Blend until smooth.
  4. Add water 1 Tbsp at a time to reach a pourable but thick consistency. Season with salt and pepper to taste.
  5. Place chopped romaine in a large bowl. Pour dressing over lettuce and toss to coat evenly.
  6. Add cooled croutons and toss gently.
  7. Serve immediately, garnished with a sprinkle of vegan Parmesan if desired.

Notes

  • For a quicker dressing, use raw cashew butter (3 Tbsp) instead of soaked cashews.
  • Gluten-free bread works well for the croutons if needed.
  • Make the dressing up to 2 days ahead and store in an airtight container in the fridge.
  • Add roasted chickpeas or grilled tofu for extra protein.
  • Serve immediately after tossing to keep lettuce crisp.

Nutrition

Keywords: Vegan Caesar, Dairy-Free Caesar Salad, Plant-Based Caesar

Find it online: https://yumrecipesnow.com/vegan-caesar-salad/