The Best Vegan Caesar Salad (15 Minutes) Recipe

Romaine lettuce: Provides a crisp and refreshing base for the salad.

Croutons: Adds a crunchy texture to the salad.

Soaked cashews: Creates a creamy, dairy-free dressing.

Nutritional yeast: Adds a cheesy flavor to the dressing.

Lemon juice: Brings a bright, tangy flavor to the dressing.

Dijon mustard: Adds a bit of sharpness and depth to the dressing.

Garlic: Provides a robust, savory flavor.

Water: Helps to blend the dressing to the right consistency.

Salt: Enhances all the flavors in the salad.

Black pepper: Adds a touch of heat and complexity.

When blending the dressing, make sure to soak the cashews for at least 2 hours or overnight. This will ensure they blend smoothly and create a creamy texture. If you're short on time, you can also boil the cashews for 10-15 minutes to soften them quickly.

• romaine lettuce - Substitute with kale: Kale provides a similar crunch and is packed with nutrients.

• croutons - Substitute with toasted chickpeas: Toasted chickpeas offer a crunchy texture and are a great gluten-free option.

• soaked cashews - Substitute with silken tofu: Silken tofu creates a creamy texture and is a good source of protein.

• nutritional yeast - Substitute with miso paste: Miso paste adds a similar umami flavor and depth to the dressing.

• freshly squeezed lemon juice - Substitute with apple cider vinegar: Apple cider vinegar provides a tangy flavor that complements the dressing.

• dijon mustard - Substitute with stone-ground mustard: Stone-ground mustard has a similar flavor profile and adds a bit of texture.

• minced garlic - Substitute with garlic powder: Garlic powder offers a similar flavor and is more convenient for quick recipes.

• water - Substitute with unsweetened almond milk: Unsweetened almond milk adds a bit of creaminess to the dressing.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• To keep your vegan Caesar salad fresh, store the romaine lettuce and croutons separately from the dressing.

• Place the chopped romaine lettuce in an airtight container lined with a paper towel to absorb excess moisture. This will keep the lettuce crisp.

• Store the croutons in a separate airtight container at room temperature to maintain their crunch.

• Pour the dressing into a small jar or airtight container and refrigerate. It will stay fresh for up to 5 days.

• When ready to serve, toss the romaine lettuce with the croutons and drizzle the dressing over the salad. Mix well to coat evenly.

• If you wish to freeze the dressing, pour it into a freezer-safe container, leaving some space at the top for expansion. It can be frozen for up to 3 months.

• Thaw the dressing in the refrigerator overnight before using. Give it a good stir or blend to restore its creamy consistency.

• Avoid freezing the romaine lettuce and croutons as they do not freeze well and will lose their texture.

• Reheating Method 1: Oven

  1. Preheat your oven to 350°F (175°C).
  2. Spread the leftover croutons on a baking sheet.
  3. Bake for about 5-7 minutes until they regain their crispiness.
  4. Meanwhile, place the romaine lettuce in a large mixing bowl.
  5. Gently warm the dressing in a small saucepan over low heat, stirring occasionally. Do not let it boil.
  6. Toss the warmed dressing with the lettuce and croutons.
  7. Serve immediately and enjoy!

• Reheating Method 2: Microwave

  1. Place the leftover romaine lettuce and croutons in a microwave-safe bowl.
  2. Microwave on medium power for 30 seconds to 1 minute, just enough to take the chill off without wilting the lettuce.
  3. In a separate microwave-safe container, heat the dressing on low power for 15-20 seconds, stirring halfway through.
  4. Pour the warmed dressing over the salad and toss to combine.
  5. Serve immediately and enjoy!

• Reheating Method 3: Stovetop

  1. Heat a non-stick skillet over medium heat.
  2. Add the leftover croutons and toast them for 2-3 minutes, stirring occasionally, until they are crispy again.
  3. In a small saucepan, gently warm the dressing over low heat, stirring occasionally. Do not let it boil.
  4. Place the romaine lettuce in a large mixing bowl.
  5. Toss the warmed dressing with the lettuce and croutons.
  6. Serve immediately and enjoy!

• Blender: To blend the soaked cashews, nutritional yeast, lemon juice, dijon mustard, minced garlic, water, salt, and black pepper into a smooth dressing.

• Large mixing bowl: To toss the chopped romaine lettuce with croutons and to mix the salad with the dressing.

• Knife: To chop the romaine lettuce.

• Cutting board: To provide a surface for chopping the romaine lettuce.

• Measuring cups: To measure out the croutons, soaked cashews, nutritional yeast, and water.

• Measuring spoons: To measure out the lemon juice, dijon mustard, salt, and black pepper.

• Garlic press: To mince the garlic clove.

• Spatula: To scrape down the sides of the blender and ensure all ingredients are well-blended.

• Salad tongs: To toss the salad and ensure the dressing is evenly distributed.

Soak cashews overnight: Soak cashews the night before to save time on prep.

Pre-chop lettuce: Chop the romaine lettuce in advance and store it in the fridge.

Use store-bought croutons: Opt for store-bought croutons to avoid making them from scratch.

Batch make dressing: Double the dressing recipe and store extra in the fridge for future salads.

Minced garlic in a jar: Use pre-minced garlic from a jar to save chopping time.