Best Ever Vegan Caesar Salad Creamy, Crunchy, and Totally Plant-Based!

Introduction of Recipe

Craving a Caesar salad but want to keep it dairy- and egg-free? This vegan Caesar salad is creamy, tangy, and so satisfying, you’ll never miss the original! Piled high with crisp romaine lettuce, crunchy homemade croutons (or chickpeas), and a rich, garlicky vegan Caesar dressing, it’s perfect for lunch, a light dinner, or as a show-stealing side at any gathering. If you’ve wondered how to make a classic Caesar totally plant-based—this is your new go-to recipe.​

History / Background

Caesar salad, despite its classic Italian name, was invented in the 1920s by Italian-American restaurateur Caesar Cardini in Tijuana, Mexico. The original included romaine, croutons, olive oil, lemon, parmesan, anchovy, and a tableside egg emulsion dressing. Since then, it’s evolved into an American restaurant staple, beloved for its salty, tangy, creamy, crunchy harmony. Vegan Caesar salad swaps anchovies and egg yolk for capers, nori, or miso, and whips up a “cheesy” richness with cashews, tahini, or vegan mayo—turning a classic into an inclusive, allergy-friendly delight.​

Why You’ll Love This Recipe

This recipe is:

• Crispy, creamy, tangy—and completely dairy-free

• Protein-rich, full of fiber, and customizable for gluten/nut/soy allergies

• Ready in 20 minutes with easy prep

• Fantastic for meal prep or potlucks

• Loved by vegans and omnivores alike

• Totally satisfying as a main or side

Benefits at a glance:

• Classic Caesar flavor, no animal products

• Homemade dressing—clean, wholesome, and fresh

• Budget-friendly ingredients

• Keeps and packs well for work or school

Ingredient Notes

For the Salad:

• Romaine lettuce: Crisp and refreshing—the classic Caesar base.

• Croutons: Make your own with sourdough or any hearty bread, or use crispy roasted chickpeas for a gluten-free/crunchy twist.​

• Vegan parmesan: Homemade cashew parm, store-bought vegan cheese, or nutritional yeast.

For the Vegan Caesar Dressing (options):

• Base options: Raw cashews (soaked), tahini, or vegan mayo

• Savoriness/“umami”: Capers, nori flakes, or miso paste

• Acidity: Lemon juice and/or apple cider vinegar for brightness

• Creaminess: Plant milk or water to thin

• Flavor: Dijon mustard, garlic, black pepper, olive oil

• Cheesy hint: Nutritional yeast

• Note: See below for ingredient swaps for allergies or budget!

Possible substitutions:

• Nut-free: Use sunflower seeds or silken tofu for creaminess or try a tahini-only dressing.​

• Oil-free: Skip vegan mayo/olive oil, blend extra creamy cashews or tofu.

• Lower-carb: Use more protein-rich crispy chickpeas or swap kale for part of the romaine.

Equipment Needed

• Salad spinner or colander

• Blender or food processor (for dressing)

• Baking sheet (for croutons/chickpeas)

• Mixing bowls, whisk, chopping board, and knife

• Measuring cups & spoons

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  Best Ever Vegan Caesar Salad Creamy, Crunchy, and Totally Plant-Based!

  

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  Classic Caesar salad—remade vegan! Crunchy lettuce, creamy garlicky dressing, punchy homemade parmesan, and fabulous croutons or chickpeas.

  • Author: Emma Stone
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 4 salads 1x
  • Category: Salad, Lunch, Side
  • Method: No-cook (optional bake/roast)
  • Cuisine: American, Italian-American
  • Diet: Vegan

  Ingredients

  Scale 1x2x3x

   For Salad:

  2–3 hearts romaine, washed & chopped

  2 cups vegan croutons or crispy chickpeas

  1/2 cup vegan parmesan (see below or use store-bought)

   For Vegan Caesar Dressing:

  1/2 cup raw cashews, soaked

  1–2 cloves garlic

  3 tbsp lemon juice (fresh)

  1 tbsp Dijon mustard

  2 tsp capers (drained)

  2 tbsp nutritional yeast

  1 tsp vegan Worcestershire or extra lemon

  1/2 tsp sea salt

  2 tbsp olive oil or aquafaba (optional for creaminess)

  1/2 cup water (more as needed)

  Black pepper, to taste

  For Homemade Vegan Parmesan:

  1/2 cup raw cashews

  2 tbsp nutritional yeast

  1/4 tsp garlic powder

  1/2 tsp salt

   Croutons (quick):

  2 cups cubed bread or pita

  2 tbsp olive oil (or spray)

  1/2 tsp garlic powder, pinch salt

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  Instructions

  • Croutons: Toss cubed bread with olive oil, garlic powder, and salt. Spread on tray, bake at 400°F for 8–10 min until golden. For chickpeas: toss, roast at 425°F for 25 min.
  • Dressing: Blend soaked cashews, garlic, lemon juice, Dijon, capers, nutritional yeast, Worcestershire, salt, oil, water until very smooth. Taste, adjust lemon/salt/pepper. Thin with more water if needed.
  • Vegan Parmesan: Blitz cashews, nutritional yeast, garlic, salt in food processor until crumbs. Don’t overblend.
  • Salad: Add lettuce to serving bowl, toss with dressing to coat. Add croutons/chickpeas, sprinkle vegan parmesan. Fresh black pepper to finish.

  Notes

  • Nut-free: Use sunflower seeds or tofu for dressing/parmesan.

  • Gluten-free: Use GF bread or only chickpeas as croutons.

  • Extra protein: Top with grilled tofu or chickpea “croutons”.

  • Dressing keeps 4–5 days in fridge; stir before using.

  Nutrition

  • Serving Size: 1 salad
  • Calories: 220
  • Sugar: 3g
  • Sodium: 410mg
  • Fat: 14g
  • Saturated Fat: 2g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 16g
  • Fiber: 5g
  • Protein: 7g
  • Cholesterol: 0mg

  Tips & Variations

  • Use kale or a kale-romaine mix for extra nutrients.

  • Add roasted veggies, chick’n strips, or tempeh for a protein-packed meal.

  • Sprinkle hemp seeds or pumpkin seeds on top for crunch.

  • Make a chopped Caesar by slicing everything extra fine.

  • Try with grilled corn, avocado, or tomatoes for a twist.

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  Pro Chef Tips

  • Chill your serving bowls for extra crisp lettuce.

  • Dry lettuce thoroughly after washing—water will dilute dressing.

  • Massage kale leaves with dressing for less bitterness.

  • For the best croutons, use sturdy, day-old bread.

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  Common Mistakes to Avoid

  1. Adding dressing to wet lettuce—dry completely for best texture.

  2. Overdressing—start with less, add more as needed.

  3. Skipping the salt & acid—season well for classic Caesar punch.

  4. Not blending the dressing until ultra-smooth.

  5. Serving croutons warm—they should cool for max crunch.

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  Storage & Meal Prep

  • Store dressing, greens, and croutons separately; combine just before serving.

  • Dressing will thicken in fridge—thin with splash of water/lemon juice when needed.

  • Assembled salad is best eaten fresh but keeps 1 day (croutons will soften).

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  Make-Ahead & Freezer Notes

  • Dressing and parmesan keep 1 week, chilled airtight.

  • Croutons/chickpeas keep 3–4 days in an airtight jar at room temp.

  • Pre-chop lettuce and store wrapped in paper towels for 2-3 days.

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  Serving Suggestions

  • Add to wraps or sandwiches for extra crunch.

  • Pair with soup, pasta, or pizza for a full meal.

  • Use as a side for holiday spreads or BBQs.

  • Top with pan-seared tofu, tempeh, or vegan chick’n for a heartier entree salad.

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  FAQs Section

  Q: Can I make this nut-free?
  Yes—use sunflower seeds or silken tofu for dressing/parmesan and skip nuts in toppings.

  Q: How can I make this gluten-free?
  Use G/F bread for croutons, or roasted chickpeas only.

  Q: Does the dressing taste fishy like classic Caesar?
  Capers, nori, or a bit of miso provide a briny depth, without anchovies.

  Q: Can I make the dressing ahead?
  Yes, up to 1 week—just stir before using.

  Q: Can I store leftover salad?
  Undressed lettuce stays crisp 2–3 days; toss with dressing and croutons just before serving.

  Q: What else can I add?
  Grilled veggies, vegan parm, avocado, and protein like tofu or beans.

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  Conclusion

  This creamy, crunchy vegan Caesar salad proves you can have classic, crave-worthy flavor—totally plant-based! Whip it up for lunch, holidays, or meal prep, and pin/share for every Caesar lover looking for a dairy-free twist on tradition.