Vegan Caesar Salad

Crisp, creamy, and classic restaurant-style salad

Serves: 4 | Time: 20 minutes

You’ll need
• 2 large heads romaine lettuce, chopped
• 1 cup homemade or store-bought croutons
• ¼ cup vegan parmesan (store-bought or nutritional yeast)

For the Caesar dressing
• ½ cup raw cashews (soaked 10–15 minutes in hot water)
• 2 tbsp lemon juice
• 1 tbsp Dijon mustard
• 1 tbsp capers
• 1 small garlic clove
• ¼ cup unsweetened plant milk
• 2 tbsp olive oil
• 2 tbsp nutritional yeast
• ½ tsp salt
• ¼ tsp black pepper

Optional add-ins:
• Roasted chickpeas
• Grilled tofu cubes
• Avocado slices
• Fresh cracked pepper

Let’s Make It
Drain soaked cashews and add them to a blender.

Add lemon juice, Dijon mustard, capers, garlic, plant milk, olive oil, nutritional yeast, salt, and pepper. Blend until smooth and creamy. If needed, add a splash of water to reach your desired consistency.

In a large salad bowl, add chopped romaine lettuce.

Drizzle with the Caesar dressing and toss until the lettuce is evenly coated.

Add croutons and vegan parmesan, then gently toss again.

Serve immediately for the best crisp texture.

Serve It With
• Grilled vegetable skewers
• Roasted potatoes
• Lentil soup
• Garlic sourdough toast

Pro Tip
For restaurant-style flavor, massage a small amount of dressing directly into the romaine leaves before adding the rest. This helps the dressing cling evenly to the lettuce.