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Vegan Caesar Salad

5 from 5 votes

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Enjoy this plant based take on a classic with my Vegan Caesar Salad. The oil-free cashew based dressing is creamy and flavorful, and the salad is topped with my crunchy oil-free croutons. You’re going to love it!

Closeup of picture of bowl of Vegan Caesar Salad

This just might be my best salad dressing yet! My husband definitely says it is.

I always loved Caesar salad, but Caesar dressing is not at all vegan. Traditional Caesar dressing gets its creaminess from eggs, its brininess and saltiness from anchovies, and its cheesiness from Parmesan cheese.

I’ve missed out on Caesar salad for a long time, but not any more!

This salad is so delicious! I could eat it every day!

It’s a great side salad to accompany your Italian meals, a bowl of soup, or anytime. Or make it into a main dish by adding some chickpeas, some falafel, or some vegan chicken.

How to Make This Vegan Caesar Salad

What goes into my Caesar dressing?

  • Raw cashews for creaminess
  • Garlic for classic taste
  • Lemon juice and apple cider vinegar for tang
  • Nutritional yeast for cheesiness
  • Capers for the salty briny flavor
  • Dijon mustard for zing
  • A bit of maple syrup to smooth out the flavor
  • Salt & pepper

To make the Caesar dressing, add all the dressing ingredients to a high speed blender and blend until smooth.

If you don’t own a high speed blender, you will need to soak the cashews for at least 4 hours and drain them before making this dressing.

To make oil-free baked croutons, cut bread into 1/2 to 3/4 inch cubes. If you are sensitive to gluten, use gluten free bread for your croutons.

Place the bread cubes in a bowl and toss with onion powder, garlic powder, and paprika.

Spread them onto a baking tray and bake for 20 minutes at 375°F until they are dry and crunchy.

Photo of two bowls of Vegan Caesar Salad on wooden board, with jar of Caesar dressing and bowl of nutritional yeast in background

For the salad, chop up some Romaine lettuce. Add the dressing and the croutons.

For extra cheesiness, sprinkle the salad with additional nutritional yeast or a vegan Parmesan cheese substitute.

This Vegan Caesar Salad would be an excellent side with some pasta topped with my Oil-Free Marinara or my Easy Vegan Pesto, or with my Vegan Baked Mac & Cheese.

For more oil free salads and dressings, see:

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Closeup of picture of bowl of Vegan Caesar Salad
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5 from 5 votes

Vegan Caesar Salad

Enjoy this plant based take on a classic with my Vegan Caesar Salad. The oil-free cashew based dressing is creamy and flavorful, and the salad is topped with my crunchy oil-free croutons. You're going to love it!
Course Condiment, Salad, Side Dish
Cuisine American
Keyword Caesar Dressing, Caesar Salad, Oil Free
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
Calories 169.3kcal
Author Teresa Sklenicka

Ingredients

For the Caesar Dressing

  • 1 cup cashews
  • ¾ cup water
  • 2 garlic cloves
  • 2 tablespoons nutritional yeast
  • 1 tablespoon Lemon Juice
  • 1 tablespoon Apple Cider Vinegar
  • 1 tablespoon capers
  • 2 teaspoons Vegan Worcestershire sauce
  • 1 1/2 teaspoons Dijon Mustard
  • 1 teaspoon maple syrup
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper

For the Oil-Free Croutons

  • 4 cups bread cubes diced (approx. 1/2" to 3/4" cubes)
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/8 teaspoon paprika

For the Caesar Salad

  • 2 medium heads Romaine Lettuce chopped
  • Nutritional yeast or vegan parmesan cheese optional

Instructions

To Make the Oil-Free Croutons

  • Preheat oven to 375 F.
  • Cut the bread into 1/2" to 3/4" cubes. Place in a medium bowl.
  • Mix together the seasonings and sprinkle over the bread cubes.
  • Spread the bread cubes onto a baking pan and toast in oven for 10 minutes or until dry and toasty, stirring after 5 minutes.

To Make the Caesar Salad Dressing

  • Place all the dressing ingredients in a high speed blender and blend until smooth and creamy.

To Make the Caesar Salad

  • Chop the Romaine lettuce and place in a large bowl.
  • Add the croutons and dressing, as much as you like, and toss until well coated. There will be extra dressing.
  • If desired, garnish with additional nutritional yeast or vegan parmesan cheese.

Notes

If you want your dressing to have the fishy taste of the anchovies that are typical to Caesar salad, you can add a 1/4 teaspoon of kelp.
For a gluten free salad, choose gluten free bread for the croutons.
If your blender is not high speed like a Vitamix or Blendtec, you will need to soak the cashews for at least 4 hours and then drain them before making the dressing.
Nutrition calculations are based on about 2 cups of lettuce, 1/3 cup of croutons, and 2 tablespoons of dressing. Additional nutritional yeast or vegan parmesan cheese are not included in the calculations.

Nutrition

Serving: 2cups | Calories: 169.3kcal | Carbohydrates: 19.6g | Protein: 7.3g | Fat: 7.9g | Sodium: 401.8mg | Fiber: 3.6g | Sugar: 3.5g | Vitamin A: 8208.93IU | Vitamin C: 4.5mg | Calcium: 53.28mg | Iron: 2.87mg

Nutrition calculations are approximate.

If you make this recipe, please be sure to leave a rating and feedback below. It only takes a few seconds, but helps other visitors to my site and helps my site gain other readers. Thank you for taking the time to leave your comment!

If you enjoy taking photos, share your pic on Instagram or Facebook and tag me #aplantiful path and mention me @aplantifulpath so I can see your creation!

By on November 16th, 2019

About Teresa Sklenicka

I love creating tasty, oil-free, vegan recipes that everyone will love (even non-vegans)! Here you'll find vegan versions of your favorite comfort foods, as well as some new tastes! Join me on a path to improving your health, helping the planet, and saving animals.

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