This Caesar salad is crisp and smoky since it’s made with grilled romaine! You’ll love the creamy vegan Caesar dressing, which is made with raw cashews instead of egg.
Grilled Romaine With Vegan Caesar Dressing
This vegan Caesar salad is a fun twist on the original, since it’s made with grilled romaine (a favorite in my Grilled Romaine Salad with Chicken, Corn and Salsa Dressing too!). I love how the lettuce gets charred and crispy on the edges, and the smoky flavor just can’t be beat. The other thing that makes this salad recipe a standout is the rich, creamy vegan Caesar dressing, which is made with cashews to replace the creaminess of the egg and capers to replicate the brininess of anchovies.
The Story Behind This Vegan Caesar
I love Caesar salad, especially with lots of anchovies like in this Eggless Caesar Salad Dressing, so I was very curious to try a vegan version. When I got my hands on the Love and Lemons Everyday Cookbook, which is gorgeous and filled with over 100 recipes, I had to try it!
I’ve hung out with Jeanine, the author of the cookbook and creator of Love and Lemons, several times and even had lunch with her at a vegan restaurant, so I was pretty confident this would be great. Her cookbook, which she photographed herself, is stunning and filled with so many seasonal plant-forward recipes. You don’t have to be vegan to enjoy them!
Ingredients You’ll Need
Below are the ingredients for this vegan Caesar salad. See the recipe card for exact measurements.
For the Salad
- Whole-grain or gluten-free bread: Or if you’re in a time-crunch, use store-bought croutons. (Homemade are best though!)
- Garlic: Rubbed onto the bread to make the croutons garlicky.
- Olive oil spray helps crisp the croutons and grill the lettuce.
- Romaine lettuce: Grilling adds smoky depth that makes this salad irresistible.
- Radishes: Sliced very thin.
- Chives and capers add mild onion freshness and briny flavor.
- Hemp seeds add texture and plant-based protein.
- Lemon wedges: For serving.
- Microgreens and red pepper flakes (optional) for garnish and a little heat.
For the Vegan Caesar Dressing:
- Raw cashews are the base of the creamy dressing.
- Garlic adds bold flavor.
- Fresh lemon juice brightens the dressing with a pop of acidity.
- Dijon mustard adds tang and depth.
- Capers give the dressing its classic Caesar-style flavor even without the anchovies.
- Water: Helps blend everything smooth.
- Black pepper: For seasoning.
How to Make Vegan Caesar Salad
This vegan Caesar salad comes together in a few simple steps.
- Make the croutons: Preheat the oven to 350°F. Rub the bread with the cut side of a garlic clove, then cube it. Spray with olive oil and bake until crisp and golden.
- Blend the vegan Caesar dressing: Add the cashews, garlic, lemon juice, Dijon, capers, water, and black pepper to a high-speed blender. Blend until smooth and creamy.
- Grill the romaine: Preheat a grill or grill pan to high heat. Slice the romaine heads in half lengthwise, lightly spray with olive oil, and season with salt and pepper. Grill cut-side down until lightly charred, then flip to finish.
- Assemble the salad: Arrange the grilled romaine on a platter and drizzle with dressing. Top with radishes, chives, capers, croutons, and hemp seeds.
- Finish and serve: Add microgreens and red pepper flakes if using. Serve with lemon wedges and extra dressing on the side.
Vegan Caesar Salad With Creamy Dressing
Ingredients
- 2 slices whole-grain bread, or gluten-free bread, 2 oz total*
- ½ garlic clove
- Extra-virgin olive oil spray
- 3 heads romaine lettuce
- 2 radishes, sliced paper-thin
- 2 tablespoons chopped chives
- 2 teaspoons capers, drained
- 2 tablespoons hemp seeds
- Sea salt and freshly ground black pepper
- Lemon wedges, for serving
- ¼ cup microgreens, optional
- Pinches of red pepper flakes, optional
For the Vegan Caesar Dressing
- ½ cup raw cashews
- 1 garlic clove
- 2 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 2 teaspoons capers, drained
- ½ cup water
- Freshly ground black pepper
Instructions
- Preheat the oven to 350°F.
- Rub the bread slices with the cut side of the garlic clove and slice the bread into cubes.
- Spritz the bread cubes with olive oil and bake until crispy, 10 to 15 minutes.
- Make the dressing: In a high-speed blender, place the cashews, garlic, lemon juice, mustard, capers, water, and a few grinds of black pepper. Blend until creamy.
- Preheat a grill or grill pan to high.
- Slice the romaine heads in half lengthwise, then drizzle with a bit of olive oil and pinches of salt and pepper.
- Grill the romaine, cut-side down, until char marks form, 1 to 2 minutes. Gently flip the romaine and grill for 2 minutes more.
- Assemble the salads with the grilled romaine and a drizzle of the dressing.
- Top with the radishes, chives, capers, and croutons.
- Sprinkle with the hemp seeds, microgreens, and red pepper flakes, if using.
- Serve with the lemon wedges and the remaining dressing on the side.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
69 calories, Fat: 5g, Saturated Fat: 1.0g, Cholesterol: 0mg, Sodium: 70mg, Carbohydrates: 4.5g, Fiber: 0.5g, Sugar: 0.5g, Protein: 2g For the dressing only: https://cmx.weightwatchers.com/details/MEMBERRECIPE:5cf8579598c7480238979d6f
Nutrition
Tips from Gina’s Test Kitchen
- Use a high-speed blender: This helps make the dressing extra smooth and creamy. If you don’t have a high-speed blender, you can soak the cashews in warm water for 30 minutes to soften them.
- Don’t over-grill the lettuce: You want light charring, not lettuce that’s completely blackened!
- Slice the radishes thin: A mandoline works great if you have one.
Variations
- Add tofu or Roasted Chickpeas for extra protein. (You can also use the chickpeas in place of the croutons for a gluten-free version.)
- Swap hemp seeds for sunflower seeds or pumpkin seeds for more crunch.
- Use grilled kale instead of romaine for a heartier salad.
Storage Tips
This salad is best enjoyed right away, but if you’d like, you can make the components in advance. Store the dressing in an airtight container for up to 4 days. The croutons can be stored separately at room temperature for 3-4 days.
