Vegan Caesar Salad
Caesar salad has a reputation for being off-limits without eggs, anchovies, and a shower of real parmesan — but this version flips that script completely. The dressing starts with soaked raw cashews blended until silky smooth, and the combination of capers, caper brine, tamari, and nori flakes delivers that briny, umami-forward depth you expect from a classic Caesar. It's genuinely creamy and rich without a drop of dairy or any animal products, and it coats crisp romaine beautifully. Homemade sourdough croutons baked with olive oil and garlic powder add the perfect golden crunch, making every bite satisfying in a way that store-bought alternatives rarely manage. A finish of grated vegan parmesan and a squeeze of fresh lemon ties everything together. This recipe serves 4, so it works just as well as a weeknight side as it does a crowd-pleasing starter.
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Learn more →Ingredients
4 servings
For the dressing
- ½ cup raw cashews
- ¼ cup water
- 3 tbsp fresh lemon juice
- 2 tbsp capers, drained
- 1 tbsp caper brine
- 1 tbsp tamari
- 1 tsp nori flakes or ¼ sheet toasted nori, crumbled
- 1 tsp dijon mustard
- 1 small garlic clove
- 3 tbsp olive oil
- ¼ tsp salt
- ¼ tsp black pepper
For the croutons
- 3 cups cubed sourdough bread (about ¾-inch pieces)
- 2 tbsp olive oil
- ¼ tsp garlic powder
- ¼ tsp salt
For the salad
- 2 large heads romaine lettuce, chopped into 1-inch pieces
- ¼ cup vegan parmesan, grated
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Place the cashews in a small bowl and cover with boiling water. Soak for 30 minutes, then drain and discard the soaking water.
- 2
Preheat the oven to 400°F (205°C).
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