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Vegan Caesar Salad

Vegan Caesar Salad

A crunchy and flavorful vegan caesar salad with a tangy and creamy dressing.
5 from 3 votes
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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


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
  • 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
  • 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


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! :)


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
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