• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes by Diet Type
    • Plant-Based Recipes
    • Vegan Recipes
    • Vegetarian Recipes
    • Whole 30 Recipes
  • Recipes by Meal
    • Breakfast + Brunch
    • Appetizers/Snacks
    • Soups + Salads
    • Dressings + Dips
    • Side Dishes
    • Main Dishes
    • Desserts
    • Beverages
  • About
  • Subscribe
  • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
The Virtual Caterer
menu icon
go to homepage
  • About
  • Subscribe
  • Appetizers
    • Soups + Salads
  • Main Dishes
  • Side Dishes
  • Uncatergorized
    • Whole 30 Recipes
    • Vegetarian Recipes
    • Vegan Recipes
    • Plant-Based
    • Breakfast and Brunch
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • About
    • Subscribe
    • Appetizers
      • Soups + Salads
    • Main Dishes
    • Side Dishes
    • Uncatergorized
      • Whole 30 Recipes
      • Vegetarian Recipes
      • Vegan Recipes
      • Plant-Based
      • Breakfast and Brunch
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Mouth-Watering Vegan Caesar Salad

    November 30, 2020 by Suzie J. Leave a Comment

    Jump to Recipe Print Recipe

    Do you love a great Caesar Salad? I know I sure do! This Mouth-watering Vegan Caesar Salad recipe is adapted from my favorite restaurant caesar salads. Kale & radicchio balance the tangy garlic and herb caesar salad dressing. Crunchy and airy garlic croutons add tons of texture while the chickpeas add protein and flavor.

    Don't get overwhelmed by all the ingredients - this recipe is really 4 recipes in 1! You can easily make the dressing, croutons and parmesan in advance and just assemble the salad right before lunch or dinner.

    Vegan Caesar Salad

    Vegan Caesar Salad Dressing

    Homemade Garlic Croutons

    Homemade Vegan Parmesan

    Vegan Caesar Salad

    What you need for the Vegan Caesar Salad

    2 Cups Radicchio Chopped

    1 Cup Kale Chopped

    1 Cup Arugula

    ½ Cup Carrots Grated

    ½ Cup Chickpeas Drained and rinsed

    ½ Cup Garlic Croutons *See recipe below

    ⅓ Cup Vegan Caesar Dressing *See recipe below

    Vegan Parmesan To taste, *see recipe below

    Black Pepper To taste

    What you'll need to make the Vegan Caesar Salad Dressing

    I recently adapted this Vegan Caesar Salad Dressing from a Caesar Dressing I have been making for over 20 years. I created the original recipe in 1999 for a little pizza place I owned in Northern California. The original recipe was made with raw eggs and lots of oil. Now that I'm eating vegan, I decided it was time to adapt one of my all time favorite (and most requested) recipes.

    *Tip - For the best flavor, make this dressing a day in advance and let the flavors meld together overnight.

    The dressing is good for up to 5 days and makes more than you'll need for the salad. It's also great a a dip and as a sandwich spread.

    • Makes 1 cup
    • Time - 10 minutes

    ½ Cup Vegan Mayo

    1 Tbsp Whole Grain Mustard

    1 Tbsp Soy Milk Plain, unsweetened or milk of choice

    1 Clove Garlic

    1 Tbsp Red Wine Vinegar

    2 Tsp Distilled White Vinegar

    2 Tsp White Balsamic Vinegar (Sub Balsamic Vinegar)

    2 Tsp Lemon Juice

    1 Tbsp Capers Chopped

    1 Tsp Thyme

    ½ Tsp Italian Seasoning

    ½ Tsp Black Pepper

    1.In a medium bowl, combine the vegan mayo and mustard. Mix well.

    2. In a food processor or high speed blender combine: soy milk, chopped garlic, the vinegars and lemon juice. Blend on high until garlic is completely pureed (about 30 -60 seconds). Keep in blender

    3. To the blender add: chopped capers, Italian seasoning, thyme and black pepper. Blend on medium speed for 10-15 seconds or until capers are well incorporated in the sauce but still chunky.

    4. Using a whisk or spatula, stirring the whole time, add the blender mixture to the mayo mixture.

    5. Taste and adjust seasonings as needed.

    *The flavors will really develop overnight, so I recommend making this a day in advance.

    *The dressing is good for up to 5 days and makes more than you'll need for the salad.

    *Makes a great dip and sandwich spread.

    How to make Homemade Garlic Croutons

    There is nothing like homemade croutons on a great Caesar Salad! These croutons are easy to make and only take about 20 minutes. This is the quick version of the croutons I've been making for years.

    I recommend making this in advance to save you time (and dishes) when assembling the caesar salad.

    The croutons are good for up to 1 month, covered and stored room temperature.

    • Makes about 3 1//2 Cups
    • Time - 25 minutes

    Preheat the oven to 400F

    1.Cube the sourdough bread into ½ inch cubes, add to a medium bowl.

    2. In a food processor, blend olive oil, garlic, Italian Seasoning and salt until the garlic is fully pureed.

    3. Pour oil mixture over cubed bread. With clean hands toss the bread cubes with the oil. Squeeze the oil into the bread to ensure all of the oil is absorbed. (If your bread starts to crumble a little, that's ok! The breadcrumbs are the best part.)

    4. Arrange the croutons in a single layer on a baking sheet

    5. Bake for 10 minutes, after 10 minutes, pull from oven, toss and and let rest for 5 minutes. Bake 5 more minutes, remove from oven, toss and let rest 5 more minutes.

    3 Cups Cubed Sourdough Bread (about 4 slices)

    ⅓ Cup Olive Oil

    1 Tsp Italian Seasoning

    1 Clove Garlic or 2 small

    ½ Tsp Salt

    *Crush the croutons over the top of your salad for extra texture and crunch - it's amazing!

    How to make Vegan Parmesan at home

    It's super simple and easy to make vegan parmesan at home! All you need are 4 ingredients and a food processor.

    I recommend making this in advance to save you time (and dishes) when assembling the caesar salad.

    Combine all the ingredients below in a food processor and pulse until a grated parmesan-like texture forms. Store in an airtight container in the refrigerator for up to 3 months.

    • Makes just over ½ cup.
    • Time - 5 minutes

    ½ Cup Cashews raw

    2 Tbsp Nutritional Yeast

    ½ Tsp Salt

    ¼ Tsp Garlic Powder

    A few great dishes to serve with this Caesar Salad:

    Rosemary and Olive Bread (No-Knead + Skillet Baked)

    Vegan Mac + Cheese

    Vegan Eggplant Parmesan

    Spaghetti with Garlic Chili Oil, Spinach + Olives

    Vegan Caesar Salad

    Vegan Caesar Salad

    A crunchy and flavorful vegan caesar salad with a tangy and creamy dressing.
    5 from 3 votes
    Print Pin Rate
    Course: Appetizer, Main Course, Salad
    Cuisine: Italian
    Diet: Vegan, Vegetarian
    Keyword: Caesar Dressing, Caesar Salad, Vegan Caesar Dressing, Vegan Caesar Salad
    Prep Time: 30 minutes
    Cook Time: 20 minutes
    Total Time: 50 minutes
    Servings: 4 As a side dish
    Calories: 368kcal
    Prevent your screen from going dark

    Ingredients

    For the Salad

    • 2 Cup Radiccho Chopped
    • 1 Cup Kale Chopped
    • 1 Cup Arugula
    • ½ Cup Carrots Grated
    • ½ Cup Chickpeas Drained and rinsed
    • ½ Cup Garlic Croutons *See below
    • ⅓ Cup Vegan Caesar Dressing *See below
    • Vegan Parmesan To taste, see below
    • Black Pepper To taste

    For the Garlic Croutons

    • 3 Cup Cubed Sourdough Bread about 4 slices
    • ⅓ Cup Olive Oil
    • 1 teaspoon Italian Seasoning
    • 1 Clove Garlic or 2 small
    • ½ teaspoon Salt

    For the Vegan Caesar Dressing

    • ½ Cup Vegan Mayo
    • 1 tablespoon Whole Grain Mustard
    • 1 tablespoon Soy Milk Plain, unsweetened or milk of choice
    • 1 Clove Garlic
    • 1 tablespoon Red Wine Vinegar
    • 2 teaspoon Distilled White Vinegar
    • 2 teaspoon White Balsamic Vinegar Sub Balsamic Vinegar
    • 2 teaspoon Lemon Juice
    • 1 tablespoon Capers Chopped
    • 1 teaspoon Thyme
    • ½ teaspoon Italian Seasoning
    • ½ teaspoon Black Pepper

    For the vegan parmesan

    • ½ Cup Cashews raw
    • 2 tablespoon Nutritional Yeast
    • ½ teaspoon Salt
    • ¼ teaspoon Garlic Powder

    Instructions

    To Make the Croutons

    • Preheat the oven to 400F
      1.Cube the sourdough bread into ½ inch cubes, add to a medium bowl.
      3 Cups -  Cubed Sourdough Bread (about 4 slices)
      2. In a food processor, blend olive oil, garlic, Italian Seasoning and salt until the garlic is fully pureed.
      ⅓ - Cup Olive Oil
      1 Tsp - Italian Seasoning
      1 Clove -  Garlic or 2 small
      ½ Tsp - Salt
      3. Pour oil mixture over cubed bread. With clean hands toss the bread cubes with the oil. Squeeze the oil into the bread to ensure all of the oil is absorbed. (If your bread starts to crumble a little, that’s ok! The breadcrumbs are the best part.)
      4. Arrange the croutons in a single layer on a baking sheet
      5. Bake for 10 minutes, after 10 minutes, pull from oven, toss and and let rest for 5 minutes. Bake 5 more minutes, remove from oven, toss and let rest 5 more minutes.

    To Make the Dressing

    • 1.In a medium bowl, combine the vegan mayo and mustard. Mix well.
      ½ Cup Vegan Mayo
      1 Tbsp Whole Grain Mustard
      2. In a food processor or high speed blender combine: soy milk, chopped garlic, the vinegars and lemon juice. Blend on high until garlic is completely pureed (about 30 -60 seconds). Keep in blender
      1 Tbsp - Soy Milk Plain, unsweetened
      1 Clove - Garlic
      1 Tbsp - Red Wine Vinegar
      2 Tsp - Distilled White Vinegar
      2 Tsp - White Balsamic Vinegar (Sub Balsamic Vinegar)
      2 Tsp - Lemon Juice
      3. To the blender add: chopped capers, Italian seasoning, thyme and black pepper. Blend on medium speed for 10-15 seconds or until capers are well incorporated in the sauce but still chunky.
      1 Tbsp - Capers Chopped
      1 Tsp - Thyme
      ½ Tsp - Italian Seasoning
      ½ Tsp - Black Pepper
      4. Using a whisk or spatula, stirring the whole time, add the blender mixture to the mayo mixture.
      5. Taste and adjust seasonings as needed.

    To Make the Vegan Parmesan

    • Combine all the ingredients below in a food processor and pulse until a grated parmesan-like texture forms. Store in an airtight container in the refrigerator for up to 3 months.
      ½ Cup Cashews raw
      2 Tbsp Nutritional Yeast
      ½ Tsp Salt
      ¼ Tsp Garlic Powder

    Assembling the Salad

    • Wash and chop all greens. Dry well and add to a large bowl.
      2 Cup - Radicchio Chopped
      1 Cup - Kale Chopped
      1 Cup - Arugula
    • Wash, peel and grate (on cheese grater) 1 carrot, add to greens
      ½ Cup - Grated Carrots
    • Drain and rinse chickpeas, blot dry with a paper towel, add to greens
      ½ Cup - Chickpeas
    • Add Croutons, vegan parmesan, black pepper and dressing. Toss well.
      ½ Cup - Garlic Croutons 
      ⅓ Cup - Vegan Caesar Dressing (more or less as desired)
      Vegan Parmesan, To taste
      Black Pepper, To taste
    • Serve with a little love and enjoy! 🙂

    Nutrition

    Calories: 368kcal | Carbohydrates: 20g | Protein: 9g | Fat: 28g | Saturated Fat: 4g | Sodium: 1045mg | Potassium: 414mg | Fiber: 5g | Sugar: 4g | Vitamin A: 4567IU | Vitamin C: 25mg | Calcium: 93mg | Iron: 3mg
    Tried this recipe?Mention @thevirtualcaterer or tag #thevirtualcaterer. Leave a comment with a rating below to let other readers know how this recipe worked for you!
    https://www.pinterest.com/thevirtualcaterer/
    « Blissful Vegan Eggplant Parmesan
    Quick + Easy: Spaghetti with Garlic Chili Oil, Spinach + Olives »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Nice to meet you!

    I'm Suzie, a former restaurant owner and caterer. A few of my favorite things include: traveling, hiking, enjoying quality time with friends and family, and of course FOOD.

    Learn more →

    A collage of 4 recipes cooked in the air fryer for the super bowl.

    44+ Easy and Delicious Air Fryer Super Bowl Recipes

    Chicken wings on a plate with a wood background

    How to Make Air Fryer Chicken Wings (with Baking Powder)

    A collage of 4 beef recipes for the air fryer.

    19 Quick and Easy Air Fryer Beef Recipes

    Portobello mushroom fries breaded and cooked to golden brown on a serving try with a creamy dipping sauce and a pizza sauce.

    Easy Portobello Mushroom Fries Made in the Air Fryer

    Garlic Parmesan Bread Bites on a metal plate served with marinara sauce garnished with fresh basil

    How to Make Garlic Parmesan Bread Bites

    Caesar dressing in a bowl topped with parmesan cheese and dried herbs.

    The Best, Homemade Caesar Dressing Recipe (without anchovies)

    Footer

    ↑ back to top

    Privacy

    • Privacy Policy

    Subscribe

    • Sign Up! for emails and updates

    2023 The Virtual Caterer

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Brunch Pro