Vegan Caesar Salad

Vegan Caesar Salad

Vegan Caesar Salad

Camille Verdier
This deconstructed caesar salad features lightly grilled romaine lettuce heads, a creamy dressing, a handful of crunchy croutons and a sprinkling of "cheesy" vegan parmesan. It's a beautiful and delicious variation on the familiar classic salad.
Prep Time 18 minutes
Cook Time 10 minutes
Total Time 28 minutes
Course Salad
Servings 4 people


Vegan Caesar dressing:

  • ½ cup 65 g raw cashews, soaked overnight, drained
  • cup 80 mL water
  • Tbsp 8 g nutritional yeast flakes
  • 1 lemon zested, juiced
  • 3 cloves garlic
  • 1 Tbsp 15 mL extra virgin olive oil
  • 1 Tbsp 15 mL apple cider vinegar
  • 2 tsp 6 g capers
  • 1 tsp 5 mL dijon mustard
  • 1 tsp 5 mL sodium-reduced soy sauce
  • tsp ground black pepper

Vegan Parmesan:

  • ¼ cup 32 g raw cashews
  • 1 Tbsp 2 g nutritional yeast flakes
  • tsp salt
  • tsp garlic powder

Salad base:

  • 4 mini romaine lettuce heads pre-washed, thoroughly dried
  • 2 Tbsp 30 mL olive oil
  • ½ cup 15 g croutons


  • To a blender, add all of the dressing ingredients. Blend until smooth. Set aside.
  • Add the vegan parmesan ingredients to a small food processor and blend into a coarse sand. Alternatively, mince the cashews with a knife and mix the ingredients together in a bowl.
  • Preheat a griddle pan on high heat. Cut the romaine lettuce heads in half lengthwise. Lightly brush olive oil over the cut sides. Place the heads cut-side down on the pan for 10 - 15 seconds, or until there are light grill marks on the lettuce, then remove from the heat.
  • To assemble, place the lettuce heads grilled-side up on a platter. Drizzle over some dressing, and add a sprinkle of croutons and vegan parmesan. Serve the remaining dressing, croutons, and parmesan on the side. Enjoy!
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