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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.
Course Salad
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 5 people
Calories 389kcal




  • cup vegan mayonnaise
  • 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
  • ½ teaspoon sea salt , more to taste (or preferred salt)
  • Fresh-cracked pepper , to taste


  • 12 ounces artisan bread , cut into ¾-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)


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


  • In a medium bowl, add the mayonnaise, yogurt, parmesan, lemon, olive oil, worcestershire sauce, dijon, garlic, 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.


  • 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.


  • 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.


  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. 


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