A creamy vegan caesar salad with cashew dressing, crispy chickpeas, and crunchy croutons, 100% dairy free. ♡
This vegan caesar salad with cashew dressing is the dairy free classic that actually tastes like the steakhouse original. Crisp romaine, crunchy garlicky croutons, crispy chickpeas in place of bacon bits, and a creamy cashew caesar that drips down every leaf. For more ideas, see our Vegan Creamy Cashew Pasta.
100% plant based and dairy free with 14g of plant protein per bowl. The salad that makes everyone request the dressing recipe. Let’s make it together.
Ingredients
Vegan Caesar Salad with Cashew Dressing
- 3 romaine hearts romaine lettuce, chopped
- 1 can (15 oz) chickpeas, drained and patted dry
- 2 tbsp olive oil, divided, for chickpeas and croutons
- 1 tsp smoked paprika
- 2 slices stale sourdough, cubed
- 1 tsp garlic powder
- 3/4 cup raw cashews, soaked 15 minutes in hot water
- 1/3 cup water
- 3 tbsp fresh lemon juice
- 2 tbsp capers, drained
- 2 tbsp nutritional yeast
- 2 tsp dijon mustard
- 1 clove garlic
- salt and pepper, to taste
How to Make Vegan Caesar Salad with Cashew Dressing
- **Roast chickpeas.** Heat oven to 425F. Toss chickpeas with 1 tbsp olive oil, smoked paprika, salt, and pepper. Spread on a sheet pan. Roast 25 minutes until crispy.
- **Toast croutons.** Toss sourdough cubes with remaining oil, garlic powder, and salt. Spread on a sheet pan. Bake 10 minutes until golden.
- **Blend dressing.** In a blender, combine soaked cashews, water, lemon, capers, nutritional yeast, dijon, garlic, salt, and pepper. Blend 1 minute until silky.
- **Toss.** Place chopped romaine in a large bowl. Pour over enough dressing to coat. Toss well.
- **Top.** Scatter roasted chickpeas and croutons over the salad.
- **Serve.** Finish with black pepper, extra nutritional yeast, and a squeeze of lemon.
Why This Recipe Works
Raw cashews blended with capers and nutritional yeast create a dressing that delivers the exact creamy tang of a classic caesar. The cashews replace the egg yolk and parmesan, capers provide the briny punch that anchovy normally would, and nutritional yeast brings the cheesy umami depth. This combo is why a plant based caesar salad can hold its own against the original.
Crispy roasted chickpeas replace the bacon bits or shrimp you might find on a steakhouse caesar. Baked at 425F until golden, they bring the exact crunchy, salty topping that makes this salad a full meal instead of a side. Plus 7 grams of plant protein per serving right in the salad.
Toasting the croutons from stale sourdough with olive oil, garlic powder, and salt is the finishing trick. Store bought croutons are too hard and often contain dairy. Homemade takes 10 minutes and gives you the buttery, garlicky crunch that defines a caesar. This is the detail that makes dairy free caesar feel restaurant worthy. For more ideas, see our Vegan Buddha Bowl Tahini Dressing.
Tips
- Soak cashews in boiling water for 15 minutes for a faster prep.
- Vegan swap: capers replace anchovies and cashews replace the parmesan and egg yolk in the dressing.
- Store dressing in the fridge for up to 5 days in a jar.
- Croutons keep in an airtight container at room temperature for 3 days.
- Use the center, paler romaine hearts for the crispiest salad.
- Make extra dressing. It works on everything from grain bowls to roasted veg.
Variations
- Top with grilled tofu or tempeh for extra plant protein.
- Swap chickpeas for crumbled vegan bacon for smoky crunch.
- Add sliced avocado for a creamy California caesar.
- Use kale instead of romaine for a heartier vegan kale caesar.
- Add halved cherry tomatoes and shaved cucumber for extra veg.
- Swap croutons for crushed pita chips or toasted pepitas.
Looking for more vegan ideas? Try our Vegan Chickpea Curry or Vegan Banana Bread next.
Common Mistakes to Avoid
- Skipping the cashew soak: Always soak raw cashews. Unsoaked cashews make gritty dressing.
- Under seasoning: Caesar needs salt, acid, and umami. Taste and add more capers, lemon, or salt until punchy.
- Store bought croutons: Most store bought croutons contain dairy or butter. Homemade takes 10 minutes and is fully vegan.
- Cold chickpeas: Roast chickpeas until deeply golden. Pale chickpeas lack crunch and flavor.
Vegan Caesar Salad with Cashew Dressing
Ingredients
Method
- **Roast chickpeas.** Heat oven to 425F. Toss chickpeas with 1 tbsp olive oil, smoked paprika, salt, and pepper. Spread on a sheet pan. Roast 25 minutes until crispy.
- **Toast croutons.** Toss sourdough cubes with remaining oil, garlic powder, and salt. Spread on a sheet pan. Bake 10 minutes until golden.
- **Blend dressing.** In a blender, combine soaked cashews, water, lemon, capers, nutritional yeast, dijon, garlic, salt, and pepper. Blend 1 minute until silky.
- **Toss.** Place chopped romaine in a large bowl. Pour over enough dressing to coat. Toss well.
- **Top.** Scatter roasted chickpeas and croutons over the salad.
- **Serve.** Finish with black pepper, extra nutritional yeast, and a squeeze of lemon.
Notes
Sources: USDA FoodData Central for nutrition data and Physicians Committee plant based nutrition reference.
