It is believed that the original Caesar Salad was first invented in the early 1920s by Caesar Cardini, an Italian chef who owned a restaurant in Tijuana, Mexico. The classic salad contains anchovies and eggs, but I have created a tasty vegan version that rivals the original!
This easy and delicious Vegan Caesar Salad pairs beautifully with my famous Spaghetti and Wheatballs! You can watch me prepare this prepare this classic Italian-American meal (made vegan!), HERE

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ABOUT THE RECIPE:

This plant-based Caesar Salad has classic taste, but it’s vegan! It's a super flavorful salad featuring oil-free, homemade croutons, combined with a creamy, tofu-based dressing. However, if you are cooking soy-free, you will find a delicious, walnut-based Caesar Salad dressing recipe (below) too!

Makes 4 to 6 servings

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INGREDIENTS:

SALAD
12 cups lightly packed romaine lettuce, washed, dried, and cut into bite-size pieces

CROUTONS
5 to 6 slices whole-grain bread (use gluten-free if needed)
1 teaspoon garlic powder
1 tablespoon Italian seasoning blend
Vegan Caesar Salad Dressing or Walnut Caesar Salad Dressing, (find both recipes below)
1 tablespoon Vegan Parmesan (optional, recipe below), plus more for serving

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INSTRUCTIONS:

Cover and refrigerate the prepared lettuce to allow it to crisp up.

Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with unbleached parchment paper. Cut each slice of bread into nine equally sized pieces. Put the bread cubes, garlic powder, and Italian seasoning in a medium-sized bowl and stir gently to evenly coat the bread cubes. (See note.)

Bake for 12 to 15 minutes, rotating once or twice, until the bread is golden and crisp. Put the baking sheet on a wire rack. Let the croutons cool for at least 5 to 10 minutes.

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Prepare the VEGAN CAESAR DRESSING or WALNUT CAESAR DRESSING, (find both recipes below). Pour the dressing into a very large bowl. Add lettuce and croutons. Toss well to thoroughly coat the lettuce and croutons with the dressing. Sprinkle with Vegan Parmesan (if using). Serve immediately with more optional Vegan Parmesan served on the side.

Chef's note: If you are not cooking oil-free, you may add 2 teaspoons of extra-virgin olive oil (if desired) to the bread cubes (before baking!) and toss to coat. Proceed with recipe as directed.

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VEGAN CAESAR DRESSING (nut-free)
Makes 4 to 6 servings

8 ounces firm or extra-firm regular tofu, drained
2 tablespoons freshly squeezed lemon juice
2 teaspoons capers, drained and rinsed
1 heaping teaspoon Dijon mustard
1 medium clove garlic
1/8 teaspoon salt, plus more to taste
Freshly ground black pepper, to taste
Water, if needed

Put all of the ingredients in a blender and process until very smooth and creamy, adding a bit of water, 1 to 2 tablespoons at a time, to achieve the desired consistency. Taste and add more salt if desired.

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WALNUT (or CASHEW) CAESAR DRESSING (soy-free)

½ cup water, plus more if needed
1/3 cup chopped walnuts (or raw cashews), plus more if needed
1 tablespoon freshly squeezed lemon juice
1/2 tablespoon capers, drained
1 teaspoon Dijon mustard
1/8 teaspoon salt, plus more to taste
Freshly ground black pepper, to taste

Put all of the ingredients in a blender and process until very smooth and creamy, adding a bit of water, 1 to 2 tablespoons at a time, to achieve the desired consistency. (Alternately, if dressing seems a bit thin, add more walnuts or cashews, to achieve the desired consistency.) Taste and add more salt if desired.

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EASY VEGAN PARMESAN

1/2 cup raw cashews or raw sunflower seeds
1/4 teaspoon sea salt or Himalayan pink salt, plus more as needed

Put the cashews (or sunflower seeds) and salt in a blender and process in brief pulses until the consistency of crumbled Parmesan cheese is achieved. Don't over process, or the mixture will turn into nut (or seed) butter. Taste and add more salt, if desired. Store tightly covered in the refrigerator for up to two days.

VARIATION: Vegan Lemon Parmesan: Along with the cashews (or sunflower seeds) and salt, add 1 to 2 teaspoons of lemon zest to the blender. Proceed as directed.

Ingredients

Directions

1

ABOUT THE RECIPE:

This plant-based Caesar Salad has classic taste, but it’s vegan! It's a super flavorful salad featuring oil-free, homemade croutons, combined with a creamy, tofu-based dressing. However, if you are cooking soy-free, you will find a delicious, walnut-based Caesar Salad dressing recipe (below) too!

Makes 4 to 6 servings

2

INGREDIENTS:

SALAD
12 cups lightly packed romaine lettuce, washed, dried, and cut into bite-size pieces

CROUTONS
5 to 6 slices whole-grain bread (use gluten-free if needed)
1 teaspoon garlic powder
1 tablespoon Italian seasoning blend
Vegan Caesar Salad Dressing or Walnut Caesar Salad Dressing, (find both recipes below)
1 tablespoon Vegan Parmesan (optional, recipe below), plus more for serving

3

INSTRUCTIONS:

Cover and refrigerate the prepared lettuce to allow it to crisp up.

Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with unbleached parchment paper. Cut each slice of bread into nine equally sized pieces. Put the bread cubes, garlic powder, and Italian seasoning in a medium-sized bowl and stir gently to evenly coat the bread cubes. (See note.)

Bake for 12 to 15 minutes, rotating once or twice, until the bread is golden and crisp. Put the baking sheet on a wire rack. Let the croutons cool for at least 5 to 10 minutes.

4

Prepare the VEGAN CAESAR DRESSING or WALNUT CAESAR DRESSING, (find both recipes below). Pour the dressing into a very large bowl. Add lettuce and croutons. Toss well to thoroughly coat the lettuce and croutons with the dressing. Sprinkle with Vegan Parmesan (if using). Serve immediately with more optional Vegan Parmesan served on the side.

Chef's note: If you are not cooking oil-free, you may add 2 teaspoons of extra-virgin olive oil (if desired) to the bread cubes (before baking!) and toss to coat. Proceed with recipe as directed.

5

VEGAN CAESAR DRESSING (nut-free)
Makes 4 to 6 servings

8 ounces firm or extra-firm regular tofu, drained
2 tablespoons freshly squeezed lemon juice
2 teaspoons capers, drained and rinsed
1 heaping teaspoon Dijon mustard
1 medium clove garlic
1/8 teaspoon salt, plus more to taste
Freshly ground black pepper, to taste
Water, if needed

Put all of the ingredients in a blender and process until very smooth and creamy, adding a bit of water, 1 to 2 tablespoons at a time, to achieve the desired consistency. Taste and add more salt if desired.

6

WALNUT (or CASHEW) CAESAR DRESSING (soy-free)

½ cup water, plus more if needed
1/3 cup chopped walnuts (or raw cashews), plus more if needed
1 tablespoon freshly squeezed lemon juice
1/2 tablespoon capers, drained
1 teaspoon Dijon mustard
1/8 teaspoon salt, plus more to taste
Freshly ground black pepper, to taste

Put all of the ingredients in a blender and process until very smooth and creamy, adding a bit of water, 1 to 2 tablespoons at a time, to achieve the desired consistency. (Alternately, if dressing seems a bit thin, add more walnuts or cashews, to achieve the desired consistency.) Taste and add more salt if desired.

7

EASY VEGAN PARMESAN

1/2 cup raw cashews or raw sunflower seeds
1/4 teaspoon sea salt or Himalayan pink salt, plus more as needed

Put the cashews (or sunflower seeds) and salt in a blender and process in brief pulses until the consistency of crumbled Parmesan cheese is achieved. Don't over process, or the mixture will turn into nut (or seed) butter. Taste and add more salt, if desired. Store tightly covered in the refrigerator for up to two days.

VARIATION: Vegan Lemon Parmesan: Along with the cashews (or sunflower seeds) and salt, add 1 to 2 teaspoons of lemon zest to the blender. Proceed as directed.

Caesar Salad, Jazzy-Style
You can watch me prepare this prepare this classic salad, made vegan!, HERE.
Find this recipe, along with all of the recipes featured in Seasons One, Two, and Three, in our special cookbook combo, on sale now! Learn more or purchase signed copies HERE.
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