Vegan Caesar Salad is a deliciously simple side dish for your summertime meals. It's filling enough for lunch on its own, too. With a creamy, homemade dairy free cashew dressing, this salad is super easy to make, and it can be customized to your liking. This recipe is a vegan version of the classic caesar salad, and it has a gluten-free option.
Caesar Salad Dressing
Back when I was a vegetarian (long before going vegan), I used to douse my salads with store-bough Caesar dressing. Although I was already becoming adept at reading labels, I never read the ingredients list on the back of the bottle, because I never expected there to be any type of meat in a salad dressing. Somehow I discovered that Caesar salad was usually made with anchovies, which horrified me, so I checked the ingredients – and there they were. I gave up Caesar dressing that day, and once I went vegan I gave up my beloved creamy salad dressings altogether. I thought I’d have to live without them up forever, but then I discovered how magical blended cashews are. I’m back to dousing my salads in Caesar dressing, but now I make it myself.
What is Caesar Salad?
Caesar Salad has nothing to do with Rome or Julius Caesar. It was invented by Italian chef Caesar Cardini, who owned restaurants in both California and Mexico during the prohibition era. Californians would travel to his Mexico eatery to celebrate and imbibe, since they couldn't get a drink in the U.S. The story goes that the restaurant’s kitchen was looking bare after a busy 4th of July weekend, so he threw together what he had on hand and served it to visiting friends.
According to his daughter Rosa, Chef Cardini was opposed to using anchovies in his salad. He used Worcestershire sauce, which does contain anchovies though. The original salad included whole lettuce leaves, eggs, and olive oil.
These days, a "classic" Caesar salad is made with romaine, a creamy dressing, parmesan cheese, and croutons.
Vegan Caesar Salad
Here, I've mimicked the creamy egg and oil emulsion that's typical found in a caesar dressing with raw cashews. I've used capers to mimic the briny taste of anchovies, and I've thrown a little bit of seaweed in to give it a very slight fishy flavor. You can use kelp, dulse, or nori flakes, (or a blend of all three) which can be found in shaker containers in the Asian food aisle of the grocery store.
How to Make Vegan Caesar Salad
This salad is super easy to make!
- First you make the croutons. You cube the bread, toss it in the oil and spices, and bake it for about 15 minutes, flipping it halfway through.
- While the croutons are baking, you make the dressing by mixing all of the ingredients together in a high-speed blender. I like to use the twister cup of my Blendtec.
- Next you make the parmesan by tossing the ingredients together in a jar and giving it a good shake.
- Finally, you chop the lettuce and toss it with the dressing. Top it with the croutons and parmesan, and your salad is done!
Storing Your Vegan Caesar Dressing
The salad dressing is addictive, so you might want to make a double batch. It will last about 5 days in the fridge. It freezes easily, so you can pop a jar in the freezer and defrost it when you're ready for another salad.
How to Customize Your Salad
It's easy to alter this recipe to your liking. You can add some oomph to make it a main dish.
- Add shredded carrots, sliced purple cabbage, or diced bell peppers to give your salad some heft.
- Roasted vegetables and cooked grains can also be added to make your salad more filling.
- You can throw in roasted chickpeas or baked tofu to create a vegan version of chicken Caesar.
- I like to use olives in this salad recipe to mimic the saltiness of anchovies (and because I love olives).
- You can use store-bought croutons if you don't want to make your own. (Make sure you read the ingredients, because no all croutons are vegan.)
- If you're on a gluten-free diet, make sure you use gluten-free bread.
Raw Cashews
Raw cashews aren't technically raw, as heat is needed to get cashew nuts out of their shells. You want to look for cashews that aren't roasted or salted. Roasted cashews can be used, but they'll give your dressing a burnt flavor.
When working with raw cashews, I like to soak them, even though I’m using a high-speed blender. Soak them for about two hours, drain them, and then give them a quick rinse.
Vegan Caesar Salad
Ingredients
For the Croutons
- 3 slices whole grain bread I like to use Eziekiel sprouted grain bread
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- ¼ teaspoon garlic powder
For the Dressing
- ½ cup raw cashews soaked for at least 2 hours, rinse and drained
- ½ cup water
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice
- 1 garlic clove minced
- 2 teaspoons capers drained
- 1 teaspoon seaweed flakes such as kelp or nori
- 1 teaspoon mellow white miso
- ½ teaspoon mustard powder
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon sea salt
For the Parmesan
- 2 tablespoons almond meal
- 2 tablespoons nutritional yeast
- ½ teaspoon mustard powder
- ½ teaspoon sea salt
For the Salad
- 1 large head (or two small heads) of romaine lettuce (about 6 cups)
Instructions
- Preheat your oven to 350° and line a baking sheet with parchment paper.
- Break or cut the bread into cubes and place them in a medium mixing bowl.
- Drizzle the olive oil over the bread and sprinkle with the spices and salt. Use your hands to toss everything together.
- Place the bread pieces on the baking sheet in a single layer. Bake for 15 to 20 minutes, flipping the pieces at the halfway mark. Be sure to check them often often to make sure they don’t burn.
- While the croutons are baking, mix together all of the salad dressing ingredients together in a high speed blender.
- Place the parmesan ingredients in a small jar or bowl with a lid and shake until it's well mixed.
- Tear or chop the lettuce and place the pieces a large bowl. Toss the lettuce leaves with the dressing using salad tongs. Add the croutons and sprinkle with the parmesan.
Other Caesar salads you might enjoy include:
Amy Katz
Looks and sounds delicious! I used to love Caesar dressing, too!
Dianne
Thank you, Amy!