Traditional Vegan Caesar Salad

Traditional Vegan Caesar Salad

recipe image

Photo by James Ransom
  • Test Kitchen-Approved
Author Notes

I used vegan mayo because it will work nicely in all home kitchens—including those of people who don’t have high speed blenders with which to grind up cashews for cashew cream. The croutons can be swapped with cherry tomatoes in the summer, or with cubes of roasted squash in the winter for a more veggie-forward salad. —Gena Hamshaw

  • Serves
    4 (but can easily be doubled)
  • For the salad and dressing:

  • 1

    head romaine lettuce, washed, dried, and torn or chopped into bite-sized pieces

  • 1

    garlic, finely minced or grated on a microplane

  • 2 tablespoons

    olive oil

  • 1/4 cup

    vegan mayonnaise

  • 1/2 teaspoon

    sea salt

  • 1 tablespoon

    lemon juice

  • 1 tablespoon

    red wine vinegar

  • 1 teaspoon

    vegan Worcestershire sauce

  • 1 tablespoon

    drained capers

  • 2 tablespoons

    nutritional yeast

  • 1 teaspoon

    Dijon mustard (optional; it’s less traditional, but I think it makes for the best flavor)

  • Freshly ground black pepper

  • For the croutons:

  • 1/2

    baguette, cut into 1-inch cubes (about 3-4 cups)

  • 1-2 tablespoons

    tablespoons olive oil (as needed)

  • 2 teaspoons

    finely minced garlic

  • Coarse salt and freshly grated black pepper

  1. To make the croutons, preheat your oven to 350°F and line a baking sheet with parchment. Place the bread cubes in a mixing bowl and add the garlic and olive oil. Toss the cubes well to coat. Transfer them to the baking sheet and sprinkle generously with salt and pepper. Bake for 12-15 minutes, or until the cubes are crisp, stirring the cubes on the sheet halfway through cooking to help them brown evenly.
  2. While the croutons are roasting, whisk together the garlic, oil, vegan mayonnaise, salt, lemon, vinegar, Worcestershire sauce, capers, nutritional yeast, and mustard, if using. Taste the dressing and add freshly ground black pepper and additional salt as needed. (You can also add a bit of lemon if you’re like me, and prefer very tart dressings.)
  3. Add the dressing to the romaine and toss well to combine. Fold in the croutons. Serve.

Gena is a registered dietitian, recipe developer, and food blogger. She’s the author of three cookbooks, including Power Plates (2017) and Food52 Vegan (2015). She enjoys cooking vegetables, making bread, and challenging herself with vegan baking projects.

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