This vegan Caesar salad is perfect for a crowd-pleasing dinner side or light lunch! I’ll show you how to make this classic salad with a tangy, creamy vegan Caesar dressing, crunchy croutons, and crisp romaine lettuce.
This vegan Caesar salad recipe is light but so, SO flavorful. It starts with a crisp bed of lettuce, Parmesan cheese, and a handful of salty coconut bacon bits. Top all that off with a few crunchy homemade croutons and some tangy vegan Caesar salad dressing, and voila. You will not believe the treat your taste buds are experiencing!
So… while lasagna and pizza are still my all-time favorite Italian dinners, vegan Caesar salad is about to make plenty of appearances at my table. I thought you all might want in on the goodness!
All About This Vegan Caesar Salad Recipe
- Authentic flavours. If you find yourself yearning for an absolutely spot-on vegan version of a classic Caesar salad, you’ve found your match. I’ll show you how to make my favorite easy vegan Caesar dressing that tastes even better than the original with anchovies!
- Classic ingredients, made vegan. I love the traditional combo of crunchy croutons, savory “bacon” bits, and garlicky, creamy Caesar dressing. Paired with fresh, crisp lettuce, it’s the best. I’ve done my best to recreate the original in this plant-based recipe.
- Perfect for sharing. Make a BIG Caesar salad and serve it as a sharing plate at your next party, holiday, or weeknight meal. There’s nothing better than a refreshing salad to lighten up a pasta dinner or pair with a side of garlic bread.
Notes on Ingredients
Every time I make a vegan version of a classic, I aim to make it as close as possible to the original flavor-wise. While there have been some ingredient switch-ups, most of this should look familiar. Your classic Caesar salad consists of the following:
- Lettuce – Crispy romaine lettuce is the traditional choice for a Caesar salad. However, you can use just about any salad greens you’d like, even spinach, arugula, or kale. Try a mix of greens for a little variety.
- Parmesan Cheese – I’m happy to report that vegan parmesan cheese adds another layer of beautiful brine and tanginess to this salad. I have a recipe that you can whip up, or you can buy your own – either in block form or sprinkle form.
- Vegan Coconut Bacon – You can do store-bought or homemade coconut bacon here, too.
- Croutons – Another staple. I share my super simple recipe for homemade croutons below (I’m always turning our stale or day-old bread into croutons!). You can also pick up a package of your preferred store-bought vegan croutons if you don’t have the time to make them from scratch.
- Dressing – This salad is famous largely because of the dressing! While traditional Caesar salad dressing includes ingredients like anchovies, egg yolks, and Parmesan cheese, I’ll show you how to make my easy vegan version.
How to Make Your Own Croutons
When making homemade croutons, I like to use a crusty vegan sourdough bread , torn into 1 inch pieces. Tearing the pieces creates rough edges that grab the dressing better. Alternatively, you can chop the bread into even-sized cubes. To turn your bread into croutons:
Tear the bread into pieces.
- Prepare the bread for baking. Arrange your torn bread pieces on a lined baking sheet.
- Then, add your seasonings. Drizzle the bread lightly with cooking oil (I use Thrive algae oil, but olive oil or avocado oil are also good options). An oil spray also works well here. After, sprinkle the croutons with salt and pepper, and toss them gently to coat.
- Bake. Bake the croutons at 400°F/200°C for about 5 minutes. Leave them to cool outside of the oven afterward until it’s time to assemble the salad.
Vegan Caesar Salad Dressing
This homemade Caesar dressing has common ingredients with the traditional recipe, including olive oil, plenty of fresh or roasted garlic , Dijon mustard, and lemon juice. Of course, to make it vegan-friendly, a few simple swaps were needed. The key ingredients in this vegan dressing are:
- Tahini or Soaked Cashews – Once blended, cashews thicken the dressing and make it creamy. You could also use jarred or homemade tahini . Essentially, these are the substitute for the egg yolks. If you’re using cashews, it’s important to soak the raw cashews beforehand so that they soften and are easier to digest (see how to soak cashews in my vegan heavy cream recipe).
- Capers – Capers lend their salty, savory, briny flavour to this Caesar dressing in place of anchovies.
- Nutritional Yeast – My easy replacement for grated Parmesan. Nutritional yeast has a rich, cheesy, umami flavor. You could also go one step further and use homemade vegan Parmesan cheese .
Combine the ingredients.
- To make the Caesar salad dressing, add all of the ingredients to a blender or food processor. Blend until the dressing is smooth and creamy. This generally takes about 2 minutes to ensure that the cashews are throughly blended down. You may need to stop to scrape down the sides of the blender as you go.
Let’s Assemble This Vegan Caesar Salad
Vegan Caesar salad is quickly becoming one of my favorite dishes to whip up because it takes under 30 minutes to make. All I have to do is prep the croutons and bake them while I blend the salad dressing, and arrange everything in a bowl. Easy!
Add the lettuce.
- Start with the greens. In a large mixing bowl, add the chopped lettuce. Drizzle a good amount of dressing (as much or as little as you’d like) over the lettuce and toss to combine.
- Layer on the ingredients. Add in the croutons, coconut bacon, and the vegan parmesan cheese. Toss until combined.
- Enjoy! Serve with extra coconut bacon and vegan parmesan and dressing on the side.
Tips and Variations
- Soak the cashews. This is important for easy digestion, and also because you want the dressing to come out nice and creamy. If you don’t have time to soak the cashews, you can speed up the process by boiling raw cashews for 5 minutes on the stovetop.
- Get the croutons in the oven first. This way, you can prepare the homemade Caesar dressing and any other salad ingredients while the croutons bake. It’s a huge timesaver!
- Use gluten-free bread. Gluten-free croutons converts this salad into an easy gluten-free dinner option!
- Make it your own. Feel free to make this salad to your own taste. You can use as much or as little dressing on the salad as you want. You can add more coconut bacon or less vegan parmesan (let’s be real – you’ll never add less vegan parmesan cheese!).
What Else Can I Add To a Caesar Salad?
While we’re on the topic of customization, feel free to switch up what you add into this simple Caesar salad, too! Take a look at some of these variation ideas:
- Chickpeas. While I’m a big fan of crunchy croutons, know that you could also swap them for crispy roasted chickpeas if you wanted to add some extra protein into this dish.
- Rice paper. If coconut bacon isn’t your thing, you can try rice paper instead, or even chop or crumble tofu bacon over the salad.
- More veggies. You can add avocado, cucumbers, bell peppers, etc. Whatever you think fits!
- Protein. Toss in vegan chicken pieces , marinated tofu , or baked tofu .
Serving Suggestions
Want to serve this vegan caesar salad on the side of another main course? Great! I’ve got a few suggestions for you, though practically any meal will work:
- Italian. Pair this classic salad with vegan chicken parmesan or have it on the side with eggplant rollatini for a restaurant-worthy meal.
- Pasta. Caesar salad goes great with easy pasta dinners like baked vegan mac and cheese !
- Soup. Soup and salad, anyone? Serve your salad alongside a filling soup like this vegan coconut curry lentil soup !
- Veggie burgers. I love a side of Caesar salad to go with one of my quinoa black bean burgers .
How to Store
- Refrigerate leftovers. Because this is a dressed salad, it tastes best fresh. If you have leftovers, you’re going to want to store them in an airtight container in your fridge for about 3 days.
- Make-ahead. If you want to meal prep this salad, I highly recommend storing the lettuce separate, the dressing separate, and making the croutons fresh. Then you can assemble a small portion for yourself when you need it. That way it’ll last for a while in your fridge (up to a week for the dressing).
- Freeze the Caesar salad dressing. You can freeze the dressing for up to 2 months in a tightly sealed jar or airtight container.
Enjoy, friends!
More Easy Salad Recipes
- Curried Chickpea Salad
- Kale Salad with Sesame Tahini Dressing
- Mediterranean Chickpea Salad
- Vegan Pasta Salad
- Strawberry Panzanella Salad with Balsamic Glaze
Ingredients
Croutons
- 2 cups crusty vegan sourdough bread , torn into 1 inch pieces (tearing the pieces means that they grab the sauce better)
- 1 teaspoon oil , (any oil is fine)
- Salt and pepper to taste
Vegan Caesar Dressing
2 tablespoons oil , (any oil is fine)
¼ cup tahini , Or ½ cup raw cashews boiled for 5 minutes
3 cloves of garlic , minced (roasted also works here, finely diced)
2 teaspoons capers
1 tablespoon nutritional yeast
1 teaspoon dijon mustard
1-2 tablespoons lime or lemon juice
½ teaspoon sea salt
¼ teaspoon ground black pepper
¼ cup water , up to ½ cup, start with ¼ cup*
2 heads of crispy romaine lettuce , washed, dried and chopped
¼ cup vegan Parmesan cheese , store-bought or homemade
¼ cup vegan coconut bacon , store-bought or homemade
Instructions
Croutons:
- Preheat oven to 400°F/200°C. Add the bread cubes to a silicone mat on a baking sheet or a baking sheet prepared with parchment paper or foil.
- Drizzle the oil over the cubes, and sprinkle with salt and pepper. Toss gently with hands to coat. Bake for 5 minutes. Remove from oven and set aside to cool.
Vegan Caesar Dressing:
While the croutons are baking, you can make the dressing.
Add all of the ingredients to a jar and mix – either by shaking the jar or with a whisk or immersion blender until combined and creamy. If using cashews, blend for about 2 minutes to ensure the cashews are throughly blended down. Blend until smooth, stopping to scrape down the sides of the blender if necessary. Add more water to thin if desired, but I always start with ¼ cup water, since the runniness of your tahini can affect the entire dressing. Taste and adjust seasonings if desired.
In a large mixing bowl, add the chopped lettuce. Drizzle a good amount of dressing (as much or as little as you’d like) over the lettuce and toss to combine.
Add in toasted bread, coconut bacon and the vegan parmesan cheese. Toss until combined.
Serve with extra coconut bacon and vegan parmesan and dressing on the side. Enjoy!
Notes
- Soak Your Cashews: This is important for easy digestion, and also because you want the dressing to come out nice and creamy. Or boil for 5 minutes! You can easily boil your cashews with just enough water covering them for 5 minutes. Drain, let cool, and proceed! This way you can make the recipe the same day.
- Make the Croutons First: That way you can prepare the homemade caesar dressing while they bake – it’s a huge timesaver!
- Customize It: Feel free to make this salad to your own taste. You can use as much or as little dressing on the salad as you want. You can add more coconut bacon or less vegan parmesan (let’s be real – you’ll never add less vegan parmesan cheese!).
- Storage: If you have leftovers, you’re going to want to store them in an airtight container in your fridge for about 3 days. If you want to meal prep this salad, I highly recommend making the lettuce separate, the dressing separate, and the croutons fresh.
Vegan Caesar Salad Recipe
Ingredients
Croutons
- 2 cups crusty vegan sourdough bread torn into 1 inch pieces (tearing the pieces means that they grab the sauce better)
- 1 teaspoon oil (any oil is fine)
- Salt and pepper to taste
Vegan Caesar Dressing
2 tablespoons oil (any oil is fine)
¼ cup tahini Or ½ cup raw cashews boiled for 5 minutes
3 cloves of garlic minced (roasted also works here, finely diced)
2 teaspoons capers
1 tablespoon nutritional yeast
1 teaspoon dijon mustard
1-2 tablespoons lime or lemon juice
½ teaspoon sea salt
¼ teaspoon ground black pepper
¼ cup water up to ½ cup, start with ¼ cup*
2 heads of crispy romaine lettuce washed, dried and chopped
¼ cup vegan Parmesan cheese store-bought or homemade
¼ cup vegan coconut bacon store-bought or homemade
Instructions
Croutons:
- Preheat oven to 400°F/200°C. Add the bread cubes to a silicone mat on a baking sheet or a baking sheet prepared with parchment paper or foil.
- Drizzle the oil over the cubes, and sprinkle with salt and pepper. Toss gently with hands to coat. Bake for 5 minutes. Remove from oven and set aside to cool.
Vegan Caesar Dressing:
While the croutons are baking, you can make the dressing.
Add all of the ingredients to a jar and mix - either by shaking the jar or with a whisk or immersion blender until combined and creamy. If using cashews, blend for about 2 minutes to ensure the cashews are throughly blended down. Blend until smooth, stopping to scrape down the sides of the blender if necessary. Add more water to thin if desired, but I always start with ¼ cup water, since the runniness of your tahini can affect the entire dressing. Taste and adjust seasonings if desired.
In a large mixing bowl, add the chopped lettuce. Drizzle a good amount of dressing (as much or as little as you’d like) over the lettuce and toss to combine.
Add in toasted bread, coconut bacon and the vegan parmesan cheese. Toss until combined.
Serve with extra coconut bacon and vegan parmesan and dressing on the side. Enjoy!
Video
Notes
- Soak Your Cashews: This is important for easy digestion, and also because you want the dressing to come out nice and creamy. Or boil for 5 minutes! You can easily boil your cashews with just enough water covering them for 5 minutes. Drain, let cool, and proceed! This way you can make the recipe the same day.
- Make the Croutons First: That way you can prepare the homemade caesar dressing while they bake - it’s a huge timesaver!
- Customize It: Feel free to make this salad to your own taste. You can use as much or as little dressing on the salad as you want. You can add more coconut bacon or less vegan parmesan (let’s be real - you’ll never add less vegan parmesan cheese!).
- Storage: If you have leftovers, you’re going to want to store them in an airtight container in your fridge for about 3 days. If you want to meal prep this salad, I highly recommend making the lettuce separate, the dressing separate, and the croutons fresh.
Nutrition
Vegan Caesar Salad Recipe https://jessicainthekitchen.com/vegan-caesar-salad-with-coconut-bacon/ January 19, 2022
This Vegan Edible Chocolate Chip Cookie Dough is a safe and delicious way to enjoy raw cookie dough. Talk about a sweet treat with a bonus! Rich, chocolatey goodness, and no baking required!
There are many perks to the plant-based lifestyle, but I have to say one of the most unexpected is the ability to eat raw cookie dough. Without eggs, you can just grab a spoon and dig in! Still, raw wheat flour is a little risky, so I decided to make a recipe for vegan edible chocolate chip cookie dough with oat flour. This is cookie dough that’s meant for eating with a spoon!
You can eat your chocolate chip cookie dough the classic way with a spoon, or you can do what I do and roll it into bite-sized balls so you can enjoy a chocolaty bite whenever the craving strikes. You can take these to the next level by coating them in chocolate (follow the instructions in my 4-Ingredient Salted Caramel Chocolate Cups recipe), or roll them in mini chocolate chips or sprinkles, stick toothpicks into them, and serve them at a party!
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Oat flour – You can make this by finely grinding oats in your food processor, but it can be bought in stores too.
- Refined coconut oil – You can’t use another type of oil here; coconut oil is solid at room temperature, which is important in this recipe.
- Maple syrup or agave nectar
- Vanilla extract or paste
- Almond butter – Allergic to nuts? Sunbutter will work instead.
- Sea salt
- Vegan chocolate chips – You can use chopped dark chocolate instead of chocolate chips if you prefer!
How to Make Vegan Edible Chocolate Chip Cookie Dough
You’re only a few minutes away from edible cookie dough! Here’s what you’ll need to do:
Make the dough. Add the coconut oil, maple syrup, vanilla extract, almond butter, sea salt, and oat flour to your food processor. Pulse the ingredients until they’re well-combined and a ball of dough forms, scraping down the sides of the bowl if needed.
Add the chocolate chips. Transfer the dough to a large bowl and fold in the chocolate chips using your hands or a spatula.
Form chocolate chip cookie dough balls. Use a cookie scoop to scoop the dough into balls. Transfer any balls you’re not eating right away to an airtight container and refrigerate them.
Tips for Success
Here are some of my best tips for tasty chocolate chip cookie dough:
- Perfecting the texture. You might need to add a little more coconut oil if your mixture isn’t coming together, or a little more oat flour if it isn’t sturdy enough.
- Adjust as needed. Taste and see if you need to add the extra maple syrup; this depends on how sweet your almond butter is, and also your own personal preferences. I usually add 1 ½ to 2 tablespoons when I make this recipe.
- Chill before forming. If it’s warm in your kitchen, you might want to pop the cookie dough mixture in the fridge for about an hour before forming the balls to keep the dough from sticking.
How to Store
You can store your edible cookie dough in an airtight container in the refrigerator for up to a week. If you’re stacking them in a container, use parchment or wax paper between the layers to keep them from sticking.
Can This Be Frozen?
Absolutely! This recipe is fabulous for freezing. Put your edible cookie dough in an airtight container and store it in the freezer for up to 3 months. You can eat the cookie dough balls frozen, let them thaw in the fridge, or just let them sit at room temperature for 10 to 15 minutes before enjoying.
Ingredients
- 1 cup oat flour , can make by finely grinding some oats, or by buying oat flour
- 1 ½ tablespoons refined coconut oil
- 2-3 tablespoons maple syrup or agave nectar
- 1 teaspoon vanilla extract or paste
- ½ cup unsweetened almond butter
- heavy pinch sea salt
- ½ cup vegan chocolate chips
Instructions
- In your blender or food processor, blend the oats until fine and like oat flour. Remove and set aside.
- Add in the coconut oil, maple syrup, vanilla extract, almond butter, sea salt and oat flour back into your food processor. Then pulse until all combine and a dough ball forms. Scrape down the side if needed.
- Transfer to a bowl and fold in chocolate chips. You can use a spatula, or use your hands and mix it in. You might need to add a little more coconut oil if your mixture isn’t coming together, or a little more oat flour if it isn’t sturdy enough. This all depends on your kind of nut butter!
- Taste and see if you need to add the extra maple syrup – I prefer the sweetness level at around 1 ½ to 2 tablespoons for the entire mixture!
- Using a cookie scoop, scoop into balls. I got about 18 out of it using a 1 tablespoon scoop. You can eat immediately or store in the fridge.
