Name: Vegan Caesar Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1/3 cup vegan mayonnaise; 1/3 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); 1/2 teaspoon sea salt (, more to taste (or preferred salt)); Fresh-cracked pepper (, to taste); 12 ounces artisan bread (, cut into 3/4-inch cubes (about 3 heaping cups)); 3 tablespoons olive oil; Salt and Pepper (to taste); 3 romaine hearts ((about 20 ounces), washed, cut and dried); 2-4 tablespoons vegan parmesan cheese (for topping (optional))

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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.

Overhead view of a vegan caesar salad in a white bowl with a blue napkin, pepper and croutons on the side.

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.

All the ingredients to make the salad recipe on a table top.

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

Four process photos of making dressing and baking croutons.

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. Set in the fridge.
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. Toss every 5 minutes.

Full overhead view of 3 bowls filled with vegan caesar salad. Croutons, blue napkin and parmesan on the side.

To Assemble

Assembling this Vegan Caesar Salad is easy! Just add the cut romaine 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 if needed and toss again. Top with parmesan if desired and serve.

Tips for making the best Vegan Caesar Salad

I like Caesar dressing with a little texture, but if you want it completely smooth, you can blend it on high for 30-60 seconds. Add a splash of oil or water if needed.
I used one clove of garlic for a subtle garlicky flavor, but feel free to add more if preferred.
There is enough dressing to coat the full 20 ounces of romaine, but if you want to serve it at the table too, you may want to make extra. If you have leftover dressing, you can store it in the fridge for 3-5 days in an airtight container.
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.
Serve right after tossing the lettuce with dressing to avoid it getting soggy.
If you want croutons to serve at the table, you can bake 1-2 more heaping cups of cubed bread. Add 1-2 more tablespoons of olive oil, too. They store well in an airtight container for 2-3 days at room temp or in the fridge for 5-6 days.
If you don't want the extra carbs, you can replace the croutons with my Crispy Air Fryer Chickpeas.

Front view of a bowl of vegan caesar salad with a fork on the side. More salad in the background.

More Salad Recipes to Enjoy

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