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.
