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This vibrant vegan Caesar salad comes loaded with crisp Romaine lettuce, homemade herby croutons, shallots, and the creamiest dressing. Serve it as a side with pasta, pizza, vegan meatballs, or stuff it into wraps. No store-bought dressing, no anchovies, and no compromise on flavor!
Ah, Caesar salad, one of the most popular salads in the world. With its creamy dressing, crunchy croutons, and bold savory flavors, it tastes nothing like your classic vinaigrette salad.
Today, I’ll walk you through every step to make the ultimate Caesar salad: from herby, homemade croutons that are still tender on the inside to the ultra-creamy dressing made completely from scratch. This salad is rich and savory, and it tastes just like the classic, minus the anchovies and egg yolks!
⭐️ What Makes It So Good
- The creamy and garlicky dressing. Thick and smooth, the dressing is made with a base of mayo, capers, garlic, olive oil, and lemon juice for bold flavors. I’m not trying to reinvent the wheel here, but I’ve tested it extensively to tweak it to perfection!
- How versatile this salad is. What we love about this Caesar salad is that you can serve it as a light appetizer, as a side with lasagna, burgers, and pasta, or stuff it into wraps and sandwiches.
- Its simplicity. Toss the croutons with oil and bake. In the meantime, mix all the dressing ingredients in a bowl and chop the lettuce. Then, simply combine everything in a big bowl and enjoy!
🥖 Grab These Ingredients
- Romaine – Romaine lettuce brings that crisp texture that makes Caesar salad so special. Pick crisp and fresh Romaine with green leaves and no blemishes – avoid the pre-chopped or packaged kind.
- Bread – To make the croutons, you’ll need a French baguette or any rustic bread. I like to use it fresh, so the inside remains tender while the outside is super crispy.
- Olive oil – To coat the bread and to infuse the dressing with a fruity aroma.
- Dried herbs – Oregano and thyme give the croutons a herby flavor.
- Vegan mayo – Mayonnaise makes the base of the dressing. Use store-bought or homemade vegan mayo.
- Lemon juice – For brightness and tanginess.
- Capers – Finely chopped capers replace the anchovies used in the traditional dressing. Capers work well as a substitute because they share the same fermented, salty, and slightly funky flavor.
- Mustard – Dijon mustard acts as an emulsifier and adds a touch of piquant and tang to the dressing.
- Nutritional yeast – For umami and a subtle cheesiness to make up for the lack of Parmesan.
- Worcestershire sauce – Use homemade vegan Worcestershire sauce or store-bought. It brings complexity and tanginess.
- Salt and pepper – To season. The amount needed will depend on the mayo and your preference.
- Optional: vegan parmesan – If you have access to it, stir 2-3 tablespoons of vegan parmesan into the dressing for a more authentic flavor. Alternatively, you can simply sprinkle vegan parmesan over the salad just before serving.
📔 Success Tips
- Clean the salad and dry it well. Clean the lettuce thoroughly under cold water and then use a salad spinner to remove as much moisture as possible. After cleaning it, chop it and store it in the fridge until you’re ready to assemble.
- A quick note about the dressing: On its own, the dressing might taste almost too sour and salty. This is completely normal. Once tossed, the salad will taste perfectly seasoned.
- Dress the salad just before serving. Just like all green salads, this one will wilt quickly once tossed with the dressing. If you want to prepare it ahead, store the dressing and salad separately in the fridge and combine right before serving.
🥣 Instructions (With Photos)
- Make the croutons. Dice the bread into 3/4-inch (2 cm) cubes. Toss them with the olive oil and dried herbs.
- Bake until crispy. Arrange them into an even layer and bake for 5-6 minutes.
- Prepare the dressing. Mix the mayo with the chopped garlic, capers, olive oil, lemon juice, and other seasonings.
- Mix until smooth. Stir until the dressing is smooth and creamy.
- Assemble. Chop the Romaine lettuce into 2-inch (5 cm) pieces and transfer them to a large mixing bowl.
- Toss to coat. Pour the dressing and toss to coat. I suggest starting with about half to 3/4 of the dressing and adding more if needed.
🍗 Load It Up!
Look, you don’t have to stick to just croutons as add-ins! You can load up this salad and turn it into a full meal. Here are some ideas:
- Vegan chicken: Toss vegan chicken with olive oil, salt, pepper, and your favorite dried herbs, then pan-fry until golden brown. Slice it into strips or chunks before incorporating it into the salad.
- Chickpeas: Add cooked or air-fried chickpeas for extra crunch.
- Crispy tofu or tempeh.
- Vegan bacon: My smoky vegan bacon bits would go so well in this salad! For one batch, add about 1/2 cup of bacon bits.
❄️ How to Store
- Croutons: Once cooled, transfer to an airtight container and store them at room temperature for up to 2 days.
- Dressing: Transfer to a clean glass jar and refrigerate for up to 5 days.
- Undressed salad: Once cleaned and dry, transfer the salad to a freezer bag with a couple of sheets of kitchen paper towel. It will stay fresh for 3-4 days in the refrigerator.
💬 FAQs
Can you make the dressing without mayo?
You can replace the mayo with 1/3 cup of soaked raw cashews blended with 3/4 cup of water. It will be less rich than the mayo version, but still taste very good.
Can you make the dressing ahead of time?
Yes. The dressing keeps very well in the fridge for up to 5 days. Whisk it before using, as it can separate a bit.
My dressing is too thick. How can I thin it out?
Add 1-3 tablespoons of unsweetened plant-based milk and mix until fully combined.
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Vegan Caesar Salad
This vibrant vegan Caesar salad comes loaded with crisp Romaine lettuce, homemade herby croutons, shallots, and the creamiest dressing. Serve it as a side with pasta, pizza, vegan meatballs, or stuff it into wraps. No store-bought dressing, no anchovies, and no compromise on flavor!
Ingredients
Croutons
- 2 cups (80 g) diced bread (diced into 3/4-inch / 2 cm cubes)
- 2 tbsp (30 ml) olive oil
- 1/4 tsp dried thyme
- 1/4 tsp dried oregano
- 1/8 tsp ground black pepper
Caesar Dressing
- 3/4 cup (165 g) vegan mayo
- 2 tbsp (30 ml) olive oil
- 1 tbsp (7 g) nutritional yeast
- 2 cloves of garlic (minced)
- 2 tsp (10 ml) Dijon mustard
- 2 tsp (10 ml) lemon juice
- 1 tsp finely chopped capers
- 1 tsp (5 ml) vegan Worcestershire sauce
- 1/8 tsp salt
- 1/8 tsp ground black pepper
- 2-3 tbsp (30-45 ml) unsweetened plant-based milk (to thin out the dressing)
Salad
- 1 head (420 g) Romaine lettuce
- 1 shallot finely sliced
Instructions
Croutons
- Preheat the oven to
350 °F (175°C) and line a baking sheet with parchment paper. - Toss the croutons. Add the croutons to the baking sheet and drizzle with the olive oil. Toss to coat them evenly. Add the dried thyme, oregano, and black pepper and toss again.
- Bake. Bake the croutons for 5-6 minutes, flipping them once halfway through, until golden brown. Remove from the oven and let them cool.
Dressing
- Make the dressing. In a medium mixing bowl, add all the dressing ingredients and whisk until well-combined and smooth. If the dressing is too thick, add 2-3 tbsp of plant-based milk to thin it out.
Assemble
- Combine everything. Clean the Romaine lettuce under cold water and dry it using a salad spinner. Chop it or tear it into 2-inch (5 cm) pieces and transfer them to a large mixing bowl. Pour about half of the dressing and toss to coat. Add more dressing to your liking.Add the thinly sliced shallots and toss again. Divide between serving plates and garnish with the croutons.
Notes
Clean the salad and dry it well. Clean the lettuce thoroughly under cold water and then use a salad spinner to remove as much moisture as possible. After cleaning it, chop it and store it in the fridge until you’re ready to assemble.
A quick note about the dressing: On its own, the dressing might taste almost too sour and salty. This is completely normal. Once tossed, the salad will taste perfectly seasoned.
Dress the salad just before serving. Just like all green salads, this one will wilt quickly once tossed with the dressing. If you want to prepare it ahead, store the dressing and salad separately in the fridge and combine right before serving.
Did you make this recipe?Please leave a comment and rating below!
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
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