Vegan Caesar Salad
This Vegan Caesar Salad is a plant-based twist on the classic, delivering all the bold, creamy flavors you love without any dairy or anchovies. Crisp romaine lettuce forms the base, while homemade whole-grain garlic croutons add irresistible crunch. The rich, tangy dressing is the star, made from a blend of raw cashews, fresh lemon juice, Dijon mustard, nutritional yeast, and capers for that signature umami kick. Quick to prepare and packed with wholesome ingredients, this salad is perfect as a light main dish or paired with your favorite entrée. Whether you're vegan or just looking for a healthier alternative, this Caesar salad won't disappoint!
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Recipe Information
Ingredients
- 2 heads Romaine lettuce
- 4 slices Whole grain bread
- 4 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 2 tablespoons Nutritional yeast
- 1 cup Raw cashews
- 3 tablespoons Fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 tablespoon Soy sauce or tamari
- 0.5 cup Water
- 2 tablespoons Capers
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Cut the whole grain bread into 1-inch cubes to make croutons.
In a large bowl, toss the bread cubes with 2 tablespoons of olive oil, 1 teaspoon of garlic powder, and a pinch of salt until evenly coated.
Spread the coated bread cubes on a baking sheet in a single layer and bake for 8-10 minutes or until golden and crispy, tossing halfway through.
While the croutons are baking, prepare the romaine lettuce by washing, drying, and chopping it into bite-sized pieces. Set aside.
For the dressing, combine 1 cup of raw cashews, 3 tablespoons of fresh lemon juice, 1 teaspoon of Dijon mustard, 1 tablespoon of soy sauce or tamari, 0.5 cup of water, 2 tablespoons of nutritional yeast, and 2 tablespoons of capers in a blender or food processor.
Blend the dressing ingredients until completely smooth and creamy. Add a bit more water if necessary to achieve your desired consistency.
In a large salad bowl, combine the chopped romaine lettuce with the dressing, tossing until the leaves are evenly coated.
Add the baked croutons to the salad and gently mix to combine.
Season with freshly ground black pepper to taste and serve immediately.
Nutrition Facts
Calories |
1725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.5 g | 146% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4714 mg | 205% | |
| Total Carbohydrate | 136.5 g | 50% | |
| Dietary Fiber | 31.5 g | 112% | |
| Total Sugars | 25.3 g | ||
| Protein | 62.8 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 626 mg | 48% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 3753 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
