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.
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:
- raw cashews
- lemon juice
- garlic
- olive oil
- Worcestershire sauce– make sure yours is vegan! most brands have anchovies
- nutritional yeast
- dijon mustard
- salt
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.
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:
Vegan Caesar Salad with Homemade Croutons
Ingredients
- 4 cups greens of choice, I used kale and romaine lettuce
- 1/2 cup raw cashews
- 1 tbsp olive oil
- 1 clove of garlic
- 1 tsp worcestershire, make sure yours is vegan
- 2 tsp dijon mustard
- 1 tbsp lemon juice
- 1 tbsp nutritional yeast
- 1/4 cup water
- 1/4 tsp salt
Homemade Croutons
- 2 slices of whole grain bread
- 1 tbsp olive oil
- Pinch of salt & garlic powder
Directions
- 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.
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