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    Home » Soups and Salads

    Vegan Caesar Salad

    December 2, 2021 By Melissa Huggins / 6 Comments

    This post contains affiliate links. Read my disclosure policy here.

    Jump to Recipe
    photo of salad for pinning purposes

    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.
    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.
    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

    • Mexican Corn Salad
    • Cucumber and Tomato Salad
    • Asian Chopped Salad
    • 30 Vegan Salad Recipes

    Did you make this recipe? Let me know what you think by leaving a star ⭐️⭐️⭐️⭐️⭐️  rating and sharing your feedback in the comment section below. It would make my day!

    ⭐️ Subscribe to the Vegan Huggs Newsletter and receive weekly recipes straight to your inbox! You'll also receive my FREE eCookbook featuring my top 10 recipes. 

    Recipe

    Print Recipe Pin Recipe Rate this Recipe
    5 from 3 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
    Prevent 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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    About Melissa

    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too! Read more...

    Reader Interactions

    Comments

      5 from 3 votes (1 rating without comment)

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      Recipe Rating




    1. Monique

      November 27, 2024 at 5:37 am

      5 stars
      DELICIOUS !!!!

      Reply
      • Melissa Huggins

        December 19, 2024 at 10:44 am

        So glad you loved it, Monique! Thanks for giving it a try. 🙂

        Reply
    2. Anne

      October 16, 2022 at 2:47 pm

      What would you suggest I do in order to use this salad over a 4 day period? Not add the croutons or dressing until I’m about to eat it?? I’m a little unsure! I am batch cooking!
      Thank you!
      ps… I can’t wait to eat it! Smells fabulous

      Reply
      • Melissa Huggins

        November 06, 2022 at 11:40 am

        Hi Anne, yes, I would keep the dressing and croutons separate until ready to use. Thank you for giving the recipe a try 🙂

        Reply
    3. Korinna

      May 24, 2021 at 4:10 am

      5 stars
      This salad is so damn delicious and easy to make.We are having it tonight for the second time in 3 days.We added fried soy chunks to make it a meal.Absolutely loving this recipe!

      Reply
      • Melissa Huggins

        May 24, 2021 at 9:07 am

        Hi Korinna, I'm so happy that you love the recipe. It sounds so delicious with the soy chunks! Thank you for trying the recipe and sharing your feedback 🙂

        Reply

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