Vegan Caesar Salad

Vegan Caesar Salad with Vegan Caesar Dressing

You don't have to miss out on the beautiful simplicity of the Caesar salad just because you follow a plant-based diet. A few clever substitutions recreate the rich flavors of this classic salad and dressing, so you can enjoy your own Vegan Caesar Salad at home.
Course Salad
Cuisine American
Keyword vegan caesar salad
Prep Time 20 minutes
Total Time 20 minutes
Servings 4
Calories 265kcal
Author Karen Gibson


for the dressing

  • 1/2 heaping cup raw cashew pieces*
  • 1/4 cup water
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon nutritional yeast
  • 2 teaspoons vegan Worcestershire sauce
  • 2 teaspoons Dijon mustard
  • 2 teaspoons capers rinsed
  • 1 small clove garlic peeled and smashed
  • 1/2 teaspoon onion powder
  • 1 teaspoon kosher salt

for the salad

  • 1 head Romaine lettuce
  • 1 bunch Lacinato kale
  • 1 lemon zested and juiced
  • kosher salt
  • 1 recipe Vegan Parm Seasoning
  • 1 cup crispy roasted chickpeas, premade or homemade


prepare the dressing

  • Add all of the dressing ingredients to the jar of a high-speed blender and blend until smooth and creamy. Set aside, or refrigerate if making ahead.

prepare the salad

  • Wash and chop the Romaine lettuce into bite-sized pieces. Add to a large mixing bowl.
  • Remove the central stems of the lacinato leaves and chop. If leaves are large (i.e., mature), you can give them a quick massage with a tiny bit of oil. This will make the leaves satiny and beautifully green (and easier to digest). Add to the bowl.
  • Sprinkle the lemon juice, zest, and a couple of big pinches of salt over the salad greens and toss. Spoon the vegan Parm over the salad a tablespoon at a time and mix. The particles should be visible on the leaves - two or three tablespoons' worth.
  • Fold the dressing into the salad, a spoonful at a time. The leaves should be thinly coated. Finally, top with the crunchy roasted chickpeas and serve.


* If you don't have a high speed blender, soak the cashews for at least 2 hours and drain before blending.


Calories: 265kcal