Vegan Caesar Salad

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Learn how to make a Vegan Caesar Salad that tastes just as good as the original version. It's made with crisp lettuce, homemade croutons, and a creamy dressing that is out of this world! Plus, it takes only 30 minutes to put together. 

Summer is fast approaching and I find myself craving lighter and refreshing meals like this Vegan Caesar Salad. It's fairly easy to make and easy to customize.

My family loves this salad and I make it at least once a week. I'll serve it on its own with vegan chicken, or I'll pair it with my Grilled Portobello Mushroom Steaks, this Roasted Tomato Soup, or Vegan Tuna Sandwich for a heartier meal.

Ingredients, Notes, and Substitutions

🌟 This is a quick overview with step-by-step photos. For the complete ingredient amounts and instructions, scroll down to the recipe card below.

• Vegan Mayonnaise - it's essential for the rich and creamy consistency.
• Non-Dairy Yogurt - I like to use yogurt to break up the mayonnaise a bit, while still keeping it creamy. If you don't have it, you can just use more mayonnaise in its place.
• Vegan Parmesan - I love Violife Parmesan for this recipe because it has a soft texture and melds nicely into the dressing. You can use any brand you like or use 2 tablespoons of nutritional yeast. Or you can make my Vegan Parmesan Cheese recipe.
• Capers - They add a tangy and briny flavor that's hard to replicate with anything else.
• Vegan Worcestershire Sauce - you can replace it with low-sodium soy sauce and a small splash of red or white vinegar.
• Dijon Mustard - I prefer dijon, but you can use stone-ground mustard or a splash of red/white wine vinegar.
• Garlic - I like fresh, but you can replace it with ½-1 teaspoon of granulated garlic.
• Bread - I like a rustic-style bread with an airy crumb because it yields a softer inside and crisp outside. My No-Knead Artisan Bread recipe makes perfect croutons. You can use any type of bread, but it's best to choose one that is somewhat dry or stale. They will toast better and faster. 
• Romaine - it's the classic lettuce to use and the dressing adheres nicely to it. You can use any lettuce that you'd like though.

How to make Vegan Caesar Salad

1. In a medium bowl, add the mayonnaise, yogurt, parmesan, lemon, olive oil, Worcestershire sauce, dijon, garlic,capers, salt, and pepper.
2. Whisk well to combine. Taste and adjust flavors if needed. Set in the fridge.
3. Place the bread cubes on a large baking tray. Drizzle with oil and sprinkle with salt and pepper. Gently toss with your hands to combine well.
4. Place the tray in the oven and bake for about 10-15 minutes, or until lightly golden and crisp. Toss every 5 minutes.

Tips for making the best Vegan Caesar Salad

More Salad Recipes to Enjoy

📖 Recipe

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5 from 2 votes

Vegan Caesar Salad

Learn how to make a Vegan Caesar Salad that tastes just as good as the original version. It's made with crisp lettuce, homemade croutons, and a creamy dressing that is out of this world! Plus, it takes only 30 minutes to put together.

Prep Time20 minutes mins

Cook Time10 minutes mins

Total Time30 minutes mins

Course: Salad

Cuisine: American

Servings: 5 people

Calories: 389kcal

Author: Melissa Huggins

Ingredients

Dressing

• ▢ ⅓ cup vegan mayonnaise
• ▢ ⅓ cup non-dairy yogurt , unsweetened (see note for sub)
• ▢ 3-4 tablespoons non-dairy parmesan (see note for sub)
• ▢ 2 tablespoons lemon juice , fresh-squeezed (more to taste)
• ▢ 1 tablespoon olive oil , extra virgin (more to taste)
• ▢ 1 tablespoon capers , finely chopped
• ▢ 1 teaspoon vegan worcestershire sauce (see note)
• ▢ 1 teaspoon dijon mustard , more to taste
• ▢ 1 clove garlic , finely minced or grated
• ▢ ½ teaspoon sea salt , more to taste (or preferred salt)
• ▢ Fresh-cracked pepper , to taste

Croutons

• ▢ 12 ounces artisan bread , cut into ¾-inch cubes (about 3 heaping cups)
• ▢ 3 tablespoons olive oil
• ▢ Salt and Pepper to taste

Salad

• ▢ 3 romaine hearts (about 20 ounces), washed, cut and dried
• ▢ 2-4 tablespoons vegan parmesan cheese for topping (optional)

Recommended Equipment

• Large bowl
• Large Baking Sheet

Cook ModePrevent your screen from going dark

Instructions

• Preheat your oven to 375 °F (190 °C).

Dressing

• In a medium bowl, add the mayonnaise, yogurt, parmesan, lemon, olive oil, worcestershire sauce, dijon, garlic, capers, salt, and pepper. Whisk well to combine. Taste and adjust flavors if needed. If it's too thick for your taste, add a splash of water and combine. Set in the fridge while you prepare the remaining recipe.

Croutons

• Place the bread cubes on a large baking tray. Drizzle with oil and sprinkle with salt and pepper. Gently toss with your hands to combine well.
• Place the tray in the oven and bake for about 10-15 minutes, or until lightly golden and crisp on the outside and somewhat soft on the inside. Toss every 5 minutes. If you want them crispier, bake them longer.

Salad

• Add the cut romane lettuce into a large bowl along with the croutons. Taste the dressing again and adjust flavors or consistency if needed. Pour half the dressing on top and gently toss to combine well. Add more dressing and toss as needed. Top with parmesan if desired and serve.

Notes

1. Non-Dairy Yogurt - I like to use yogurt to break up the mayonnaise a bit, while still keeping it creamy. However, if you don't have it, you can just use more mayonnaise in its place. OR you can use a vegan sour cream that you like. If you go the yogurt/sour cream route, make sure you like the flavor before using it. I like So Delicious Coconut Yogurt or Forager Vegan Sour Cream (the Forager brand will make the dressing thicker - just thin with water if desired)
2. Non-Dairy Parmesan - I love Violife Parmesan for this recipe because of its soft texture. It shreds perfectly with a cheese grater too. However, if you don't have it, use any brand you like or you can use 2 tablespoons of nutritional yeast. You can also make my Vegan Parmesan Recipe. Note: different brands could yield different results as far as texture and taste. Some may contain more salt, so reduce the added salt if needed. 
3. Vegan Worcestershire Sauce - if you can't find it, you can replace it with low-sodium tamari or soy sauce and a small splash of red or white vinegar. You may need to reduce the added salt in the recipe. 
4. Artisan Bread - I like a rustic-style, crispy bread with an airy crumb because it yields a softer inside and crisp outside. You can use any type of bread, but it's best to choose one that is somewhat dry or stale. They will toast better and faster.
5. Croutons - if you don't have time to make your own, feel free to use store-bought. You can also replace them with Crispy Chickpeas. 
6. Consistency - I like this dressing with a little texture, but if you want it completely smooth, you can blend it on high for 30 seconds. Add a splash of oil or water if needed. 
7. Make sure your romaine lettuce is dried well before tossing it with the dressing. This will help it to adhere to the leaves instead of slipping off.
8. Romaine lettuce is traditionally used and holds the dressing nicely, but you can also use iceberg, butter lettuce, or any lettuce that is somewhat sturdy. 

Nutrition

Calories: 389kcal | Carbohydrates: 38g | Protein: 8g | Fat: 21g | Saturated Fat: 3g | Trans Fat: 1g | Sodium: 498mg | Fiber: 4g | Sugar: 6g

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