Caesar Salad

This vegan recipe has all the traditional flavours of a Caesar salad, but is completely plant-based. Whether you want a light lunch or a side dish to accompany your dinner, this is the perfect, flavourful salad. 

Make the salad dressing in advance and store in the fridge for a quick, easy and filling meal. Alternatively, you can buy vegan Caesar dressing pre-made, Tesco's recently launched one with their Plant Kitchen range, and it's yummy!

Makes 4 servings. 


For the salad:

2 romaine lettuces, roughly chopped 

1 avocado, sliced 

4 tbsp capers 

For the croutons: 

300g bread cubes (stale bread works the best) 

3 tbsp extra virgin olive oil 

1 garlic clove, crushed 

Salt and pepper 

For the dressing:

65g cashews

3 tbsp oil 

4 tbsp lemon juice 

3 tbsp nutritional yeast

1 garlic clove 

Salt and pepper 

(I sometimes use a ready-made vegan Caesar salad dressing)



1. To make the dressing, place all the ingredients into a food processor and blend until smooth. You can add more or less water depending on how thick/thin you like your dressing. 

2. Preheat your oven to 350 degrees for the croutons. Heat the oil and garlic in the microwave for 30 seconds. Remove the clove and pour the oil over the bread making sure it is all coated in oil. Sprinkle with salt. They will take around 15-20 minutes to crisp. 

3. Bring together your lettuce, your dressing (as much as you like!), avocado, croutons and capers into a large bowl. 

NB. Sometimes I add plant based 'chicken' pieces or tofu if I want it to be more filling. 

vegan, soy free

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