Gone are the days when Caesar salad was off-limits for vegans. Our recipe replaces traditional ingredients like anchovies, egg, and Parmesan cheese with wholesome, plant-based alternatives that capture the essence of the original dressing. You'll still get that distinctive Caesar flavor, thanks to ingredients like nutritional yeast, Dijon mustard, and garlic.
Recipe and photos from Curious Chickpea.
Ingredients You'll Need:
- 1/2 cup Simply Simple Vayonnaise Mayonnaise
- 1/2 cup Violife Parmesan Wedge or Anthony's Goods Nutritional Yeast Flakes
- 2 small garlic cloves, minced
- 2 tsp San Remo Organic Capers in brine
- 2 tbsp fresh squeezed lemon juice
- 2 tsp The Acorn Market Dijon Mustard
- 2 tsp Umami Crave the Fifth Worcestershire Sauce
- 1/2 tsp salt, or to taste
- freshly ground black pepper to taste
Instructions:
- Combine all ingredients and blend together with an immersion blender or upright blender.
- Store in sealed container in fridge until ready to use.
Notes:
Homemade Croutons: Toss 3 cups cubed or torn French baguette or country loaf with 2 tbsp extra virgin olive oil, 1/4 tsp dried thyme, 1/4 tsp garlic powder, 1/4 tsp salt, and freshly ground black pepper. Bake in a single layer at 375 ºF for 8-10 minutes or until golden and crispy. Will take less time for very stale bread and more time for very fresh bread so keep a close eye on it as it bakes.
Serve with romaine or baby kale, croutons, and shaved vegan parmesan for a classic caesar salad.
