Vegan Caesar Salad

Caesar salad is one of those classic dishes that’s hard to beat—crisp lettuce, creamy dressing and crunchy croutons.

But traditional Caesar salad isn’t exactly vegan-friendly, with ingredients like chicken, anchovies, eggs, and parmesan often playing a central role.

This vegan Caesar salad however keeps all the things we love about the original but swaps in simple plant-based alternatives that are just as rich and satisfying.

The dressing is garlicky, tangy, and creamy (without any dairy or eggs), the croutons are homemade and perfectly toasted, and the whole thing comes together quickly using ingredients you might already have in your cupboard.

It’s great as a light lunch, a side for dinner, or something a bit more filling with added toppings.

It’s one of my go-to lunches when I want something fresh but filling, and it works just as well as a side dish or part of a larger spread. You can keep it basic, or add extras like chickpeas, avocado, or grilled tofu to turn it into more of a meal.

Either way, it’s proof that vegan food can be just as tasty and comforting as the classics we grew up with.

What you need to make it

• 1 medium ciabatta loaf (or chunky end of a stale loaf of bread), roughly chopped/torn into bite-sized cubes (use gluten free bread for a gluten free option)
• 2 tbsp olive oil
• 1 tsp mixed herbs
• 2 tsp garlic powder
• Squeeze of lemon
• salt and pepper
• 2 heads of romaine lettuce, washed and chopped
• 300g block of tofu (pressed, drained and cubed) or vegan chicken alternative
• 100g vegan cheese/parmesan alternative*, shaved with a vegetable peeler

Dressing

• 100g cashew nuts (soaked overnight, or in boiling water for an hour before)

• 1 garlic clove

• 1½ tbsp white wine vinegar

• 120ml non-dairy milk

• 1 lemon (juice of)

• 2 tbsp olive oil

• 2 tsp vegan Worcestershire sauce

• ½ tsp onion powder

• 1 tsp dijon mustard

• 1 tbsp capers

• 25 g nutritional yeast

• 1 tsp maple syrup

• Sea salt and black pepper

How to make vegan caesar salad

Start by pre-heating the oven to 200°C. Then add the ciabatta/bread to a baking tray. Drizzle over 1 tbsp of olive oil, mixed herbs, and 1 tsp of garlic powder. Cook in the oven for 8-10 minutes, turning in between until golden and crispy.

Meanwhile, prepare your dressing. Drain and rinse the soaked cashews, add to a food processor/blender with the rest of the dressing ingredients, and blend until smooth. Taste and adjust seasoning. It may need an extra teaspoon of maple syrup depending on the sharpness.

Next add the tofu or vegan chicken into a bowl along with 1 tbsp of olive oil, 1 tsp of garlic powder, a squeeze of lemon, salt and pepper and toss to coat.

Heat up a frying pan over medium heat and cook the tofu or vegan chicken until golden on all sides.

Now into a large salad bowl, add the chopped lettuce, and pour over your desired amount of prepared dressing. You won’t use all of it as it is a great dressing to make in a larger batch for use later. Store the extra dressing in an airtight container or jar in the fridge for up to 1 week in the fridge.

After that, top with the tofu/vegan chicken, croutons and shaved vegan cheese/parmesan. Try my own easy vegan parmesan recipe if you fancy making some from scratch.

Finally divide up in individual bowls with some extra dressing for drizzling.

More salad recipes

• Broccoli and Apple Salad
• Tabbouleh Salad
• Portobello Mushroom Salad

Did you make this vegan caesar salad recipe? Take a photo and hashtag it #MadeleineOlivia. I love seeing your creations on Instagram, Facebook, and Twitter.

And don’t forget to leave a comment and a rating so I know how you enjoyed them!

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