Vegan Caesar Salad with Homemade Croutons


Last Updated on August 6, 2020

Vegan Caesar Salad

Caesar salads have always been a favorite of mine, but pretty much became a weekly staple when I first started dating my now husband. He wasn’t a huge salad person when we first met, although that’s definitely changed now, but he always loved a Caesar salad, and he’s definitely a fan of this delicious vegan Caesar salad.

It’s light and refreshing, and perfect for a hot summer day. The dressing is made from raw cashews, which I love using as the base for any non-dairy cream or cheese recipe- like these vegan cheese fries and creamy pasta sauce recipes.

Vegan Caesar Salad

I love to pair this salad with my homemade croutons. All I do is pan-fry my favorite whole-grain sliced bread with some olive oil and spices, and you have a delicious, crispy topping with a little extra fiber!

Vegan Caesar dressing ingredients:

This dressing stays fresh in the fridge for up to a week, so you can make it ahead of time! It would also taste great in a wrap, over a grilled piece of salmon, or in a pasta dish.

Vegan Caesar Salad

This vegan Caesar salad easily became one of our favorite salad recipes. Since we keep a kosher household, we don’t eat dairy and meat together, so I’m able to pair this with grilled chicken for my husband without compromising flavor!

I know you guys are going to love it! Be sure to leave a star rating and comment if you do 🙂

Serve it with:

Tofu ricotta lasagna rolls

Chickpea meatballs & zoodles

Garlic smashed potatoes

Vegan Caesar Salad with Homemade Croutons

5 from 1 vote
Course: Salads


Prep time


Cooking time


Total time



I have a high speed blender, so I didn’t soak my cashews. If your blender isn’t strong, I recommend soaking the cashews in warm water for 20 minutes, then draining prior to blending.


  • 4 cups 4 greens of choice, I used kale and romaine lettuce

  • 1/2 cup 1/2 raw cashews

  • 1 tbsp 1 olive oil

  • 1 clove 1 of garlic

  • 1 tsp 1 worcestershire, make sure yours is vegan

  • 2 tsp 2 dijon mustard

  • 1 tbsp 1 lemon juice

  • 1 tbsp 1 nutritional yeast

  • 1/4 cup 1/4 water

  • 1/4 tsp 1/4 salt

  • Homemade Croutons
  • 2 2 slices of whole grain bread

  • 1 tbsp 1 olive oil

  • Pinch of salt & garlic powder


  • Chop the kale and lettuce and place into a large salad bowl
  • Blend together the dressing ingredients until smooth. Toss together with the salad
  • Slice the bread into cubes and toss with oil and spices.
  • On a heated pan, cook the bread on medium heat until brown on all sides, for about 5-7 minutes
  • Pour over the salad and serve fresh!
  • Leftover dressing can be stored in the fridge for up to a week.

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!

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