Easy Vegan Caesar Salad

 This plant-based take on the classic Caesar salad delivers all the creamy, savory satisfaction of the original without any animal products. The secret lies in a rich cashew-based dressing and clever substitutions that capture the distinctive Caesar flavor profile.

Preparation Time

• Prep: 20 minutes
• Soak time: 2 hours (for cashews)
• Total: 2 hours 20 minutes

Ingredients

For the Dressing

• 1 cup raw cashews, soaked in hot water for 2 hours
• 3 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon capers, drained
• 1 teaspoon Dijon mustard
• 1 tablespoon nutritional yeast
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/3 cup water (more if needed for desired consistency)

For the Salad

• 2 large heads of romaine lettuce, chopped
• 1 cup chickpea croutons (recipe below)
• 2 tablespoons capers (optional garnish)
• Fresh cracked black pepper

For the Chickpea Croutons

• 1 can (15 oz) chickpeas, drained and patted dry
• 2 tablespoons olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

Make the Dressing

1. Drain the soaked cashews and place them in a high-speed blender.
2. Add all remaining dressing ingredients to the blender.
3. Blend until completely smooth and creamy, about 2 minutes, scraping down the sides as needed.
4. Adjust seasoning to taste and thin with additional water if desired.

Prepare the Chickpea Croutons

1. Preheat oven to 400°F (200°C).
2. Toss dried chickpeas with olive oil and seasonings.
3. Spread on a baking sheet in a single layer.
4. Roast for 25-30 minutes, shaking the pan halfway through, until golden and crispy.
5. Let cool completely (they'll crisp up more as they cool).

Assemble the Salad

1. Wash and chop the romaine lettuce into bite-sized pieces.
2. In a large bowl, toss the lettuce with desired amount of dressing.
3. Top with chickpea croutons and additional capers if desired.
4. Finish with fresh cracked black pepper.

Recipe Notes

• The dressing can be made ahead and stored in an airtight container for up to 5 days.
• For a nut-free version, substitute sunflower seeds for cashews.
• If you're short on time, you can quick-soak the cashews in very hot water for 30 minutes.
• The chickpea croutons can be made in advance and stored in an airtight container for up to 3 days.

Nutrition Information

Per serving (serves 4):

• Calories: 320
• Protein: 9g
• Fat: 24g
• Carbohydrates: 22g
• Fiber: 6g
• Sodium: 580mg

This vegan Caesar salad makes an excellent main course or side dish. The cashew-based dressing is rich in healthy fats and protein, while the chickpea croutons add a satisfying crunch and extra protein boost. Even non-vegan diners will appreciate this fresh, flavorful take on a classic salad.