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Vegan Caesar Salad

Vegan Caesar Salad Video – scroll down for recipe

This vegan Caesar dressing is made from soaked cashews and avocado, with plenty of lemon juice. Don’t be afraid of the salt measurement. It’s necessary since we are omitting the salty anchovies, too. Of course, if you’re only interested in this as an egg-free Caesar dressing, then by all means go ahead and add a couple of anchovy fillets to the blender jar. I won’t mind. While you’re at it, add some Parmesan cheese!

You’ll get a good cup of dressing from this recipe, and you’ll probably only use about 1/4 cup for a big salad but that’s okay because it’s keeps well in the fridge for up to two weeks. I store in a small Mason jar with a tight lid. It’ll thicken up as it chills so you will have to be a little more forceful with your salad-tossin’ but it will all come together in the end.

vegan caesar salad

Vegan Caesar Salad Recipe – Printable!

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Vegan Caesar Salad

vegan caesar salad
  • Author: Hilah Johnson
  • Prep Time: 4 hours
  • Total Time: 4 hours
  • Yield: 4 1x
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Ingredients

  • Vegan Caesar Dressing:
  • 1/4 cup raw cashews
  • 1 clove garlic
  • 1/4 cup lemon juice
  • 1/4 ripe avocado
  • 1 teaspoon drained capers (or 12 anchovy fillet if you aren’t vegetarian)
  • 1/41/2 cup water
  • 3/4 teaspoon salt
  • Fresh black pepper
  • Salad:
  • 1 head Romaine lettuce
  • 2 cups croutons
  • 1/4 cup grated Parmesan, if you like (not vegan, obviously)

Instructions

  1. Make the dressing (allow several hours or make the day before): Soak cashews in about a cup of water for at least 4 hours and up to 12. Drain.
  2. Combine dressing ingredients in a blender jar or food processor. Drain the cashews before adding and discard the soaking liquid. Add 1/4 cup water and blend. Add more water if necessary to get a pourable consistency.
  3. Wash and tear Romaine. Refrigerate until cold and crisp.
  4. Toss with about 1/4 cup of dressing and garnish with croutons or Parmesan.

 

vegan caesar salad

6 Comments

  1. The Other Randy on September 30, 2014 at 9:23 pm

    What a great sounding recipe!!! I’m really intrigued by the idea of the capers getting broken up and dispersed throughout the dressing by the blender. Up until now, I’ve only tried recipes that keep the capers whole, like in chicken piccata so that if none happen to end up on your fork, you don’t get that big pop of flavor like you get if they do.

    • Hilah on October 1, 2014 at 3:03 pm

      Ooh, your comment just made me think about how yummy it would be to add some whole capers in at the end, too.

  2. Diego Gallegos on October 17, 2014 at 7:44 am

    Would raw cashew butter work as well as soaked cashews? I hardly ever think that far ahead, and I’m wondering if that would be an appropriate alternative.

    • Hilah on October 17, 2014 at 8:23 am

      Hi Diego!
      I think that would work just fine. Good thinking! Let me know how it goes.

  3. Alanna on January 23, 2015 at 11:58 pm

    This came out so good, thank you! I didn’t have time to soak the cashews so I boiled them for about 10-15 minutes.

    • Hilah on January 24, 2015 at 9:55 am

      Good tip, Alanna!

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