Description

This Vegan Caesar Salad is a plant-based twist on the classic, with a creamy, homemade dressing made from cashews, lemon juice, and Dijon mustard. Paired with crispy chickpeas or homemade croutons, Romaine lettuce, and fresh veggies, this salad is the perfect combination of creamy, crunchy, and fresh. Easy to prepare in just 15 minutes, it’s a satisfying side dish or light meal that’s both healthy and delicious.

Ingredients

For the Salad:

1 head Romaine lettuce

¼ cup fresh parsley, chopped

¼ cup red onion, chopped

½ can chickpeas, drained and rinsed

½ loaf crusty bread, torn into bite-sized pieces

1 teaspoon salt (adjust to taste)

½ teaspoon pepper (adjust to taste)

For the Vegan Caesar Dressing:

½ cup raw cashews, soaked in water for at least 2 hours

½ cup water

2 tablespoons lemon juice

1 tablespoon Dijon mustard

1 clove garlic

¼ cup red onion, chopped

1 tablespoon capers

1 teaspoon salt (adjust to taste)

½ teaspoon pepper (adjust to taste)

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Instructions

Make the dressing: In a blender or food processor, combine the soaked cashews, water, lemon juice, Dijon mustard, garlic, red onion, capers, salt, and black pepper. Blend until smooth and creamy. Place in an airtight container in the fridge to chill while you prepare the rest of the salad.
Prepare the croutons: Preheat the oven to 375°F (190°C). Tear the crusty bread into bite-sized pieces and spread them on a baking sheet. Bake for 10-12 minutes, or until golden and crispy.
Assemble the salad: In a large mixing bowl, toss the Romaine lettuce with chopped parsley, red onion, chickpeas, and crispy croutons.
Serve: Drizzle the chilled Caesar dressing over the salad and toss until well coated. Serve immediately, garnished with extra parsley or chives, if desired.

Notes

Greens: Mix Romaine lettuce with kale, arugula, or butter lettuce for a variety of textures.
More veggies: Add tomatoes, cabbage, or other crunchy vegetables for added freshness.
Protein: Add roasted chickpeas, tofu, or tempeh for a protein boost.
Storage: Store the dressing in an airtight container in the fridge for up to a week. Keep the salad and dressing separate to maintain freshness. The salad ingredients can be stored in the refrigerator for up to 2 days, but it’s best to assemble the salad fresh.
Reheating: The salad is best served fresh, but you can reheat the croutons or chickpeas in the oven if needed.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Main Course
Method: Baking
Cuisine: American