Vegan Caesar Salad
Add Preferred SourceVegan Caesar Salad is the kind of fresh, bold salad I could eat every day without getting tired of it. The homemade dressing is the real star, and it’s creamy, tangy, and savory with garlic, lemon, capers, and nutritional yeast that coats every piece of crisp romaine and crunchy garlic croutons perfectly. It’s rich, vibrant, and honestly one of the best salads I’ve made.
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I make this for weeknight dinners, summer lunches, and potlucks when I need a fresh, satisfying side that’s quick to prepare. It pairs with just about everything, and the Caesar dressing is so good you’ll want to keep a jar in the fridge at all times. The dressing stores well for up to 5 days, which makes it great for meal prep too.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Vegan Caesar Salad with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
This vegan Caesar salad recipe skips the egg yolks and the traditional Caesar dressing’s anchovy base entirely while still delivering the creamy, umami-rich flavor you expect.
Make the Caesar Salad Dressing
Start by finely chopping the capers with a sharp knife or mashing them with a fork until they’re almost paste-like. A good knife makes quick work of this. I love using my sharp chef’s knife for fine chopping tasks like this because the blade stays sharp and gives you real control.
Add the capers to a small bowl along with the vegan mayonnaise, minced garlic, fresh lemon juice, caper brine, nutritional yeast, onion powder, garlic powder, and black pepper. You can also add a small splash of soy sauce or vegan Worcestershire sauce, either in place of or alongside the caper brine, for a deeper, more savory umami flavor.
Add a small squeeze of lemon zest along with the lemon juice for a brighter, more aromatic dressing. If you prefer a silkier, ultra-smooth vegan Caesar dressing, an immersion blender like this one or a food processor blends everything in seconds. A small splash of extra virgin olive oil whisked in gives the dressing a slightly richer, more traditional Caesar dressing feel.
For a soy-free option, skip the soy sauce and stick with the caper brine as written. Whisk everything together until completely smooth and creamy.
A pinch of sea salt and a taste before refrigerating lets you adjust seasonings to your liking before you dress the salad. Once it’s smooth, cover and refrigerate until you’re ready to dress the salad.
If you’re making the vegan Caesar salad dressing ahead or want to shake it back together after it’s been sitting in the fridge, a salad dressing shaker makes storing and re-emulsifying it completely effortless.
Prepare the Romaine
Tear or chop the crisp romaine lettuce into bite-sized pieces for the easiest tossing and the best ratio of dressing to leaf in every forkful. Place it in a large salad bowl. A ceramic serving bowl works beautifully for tossing because it gives you plenty of room to coat every leaf without the dressing splashing over the sides.
Keep the romaine chilled in the fridge until you’re ready to serve so it stays crisp.
Dress and Toss
Pour the creamy dressing over the romaine and toss to coat until every piece is evenly covered. Add the vegan garlic croutons and toss again gently so they don’t break apart. If you like extra dressing on the side, set some aside in a small serving dish for people to add as they like.
Serve
For a heartier dairy-free main, top with crispy roasted chickpeas or vegan chicken before serving. Crispy roasted chickpeas, roasted on a rimmed baking sheet with olive oil and sea salt, make a fantastic protein-packed topping that adds crunch and makes this more than just a side salad.
Top with freshly cracked black pepper and vegan Parmesan, if using, then serve immediately. Caesar salad is always best eaten right away while the croutons are still crunchy and the romaine is cold and crisp. Enjoy!
If you’re taking this to a potluck or dinner party, keep the dressing, romaine, and croutons in separate containers and assemble on-site. A salad bowl with an airtight lid and a small cooler with an ice pack will keep everything fresh and crisp until you’re ready to toss and serve.
Ingredients
For the Salad:
- 1 large head romaine lettuce chopped and rinsed
- 1 cup vegan garlic croutons
- Vegan Parmesan for topping (optional)
For the Caesar Dressing:
- ½ cup vegan mayonnaise
- 1 garlic clove minced
- 1 tablespoon capers drained and finely chopped
- 2 tablespoons fresh lemon juice
- 1 teaspoon caper brine
- 2 teaspoons nutritional yeast
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ½ teaspoon freshly cracked black pepper
Instructions
- Finely chop or mash the capers with a fork.1 tablespoon capers
- In a small bowl, whisk together the vegan mayonnaise, garlic, capers, lemon juice, caper brine, nutritional yeast, onion powder, garlic powder, and black pepper until smooth. Refrigerate until ready to use.½ cup vegan mayonnaise, 1 garlic clove, 2 tablespoons fresh lemon juice, 1 teaspoon caper brine, 2 teaspoons nutritional yeast, ¼ teaspoon onion powder, ¼ teaspoon garlic powder
- Place the chopped romaine lettuce in a large salad bowl. Keep chilled until serving.1 large head romaine lettuce
- Pour the dressing over the lettuce and toss until evenly coated. Add the croutons and toss gently.1 cup vegan garlic croutons
- Top with freshly cracked black pepper and vegan Parmesan, if desired. Serve immediately and enjoy!Vegan Parmesan, ½ teaspoon freshly cracked black pepper
Notes
- Chop the capers finely: The smaller you get them, the better they’ll blend into the dressing and distribute that briny, savory flavor in every bite without chunky pieces.
- Whisk until completely smooth: Take an extra minute to really whisk the dressing until there are no streaks of mayonnaise left. A smooth, emulsified dressing coats the romaine much more evenly.
- Chill the dressing before using: Refrigerating the dressing while you prep the lettuce lets the flavors develop and meld together, making it noticeably bolder and more cohesive.
- Keep the romaine cold: Cold romaine stays crispier for longer once dressed. Pop the chopped lettuce back in the fridge after washing it until you’re ready to toss.
- Add croutons last: Toss the croutons in right before serving so they stay crunchy and don’t absorb the dressing and turn soggy while you’re still at the table.
- Make-ahead tip: Store the dressing in a sealed jar in the fridge for up to 5 days, then toss with fresh romaine whenever you’re ready for a quick, no-fuss salad.
Nutrition
How to Store Leftovers
Once the salad is dressed, it’s best eaten right away since the romaine will start to wilt fairly quickly. If you have leftover undressed lettuce, store it in an airtight container lined with a paper towel in the fridge for up to 2 days.
The vegan Caesar dressing stores beautifully in a sealed jar like this one with a creamy texture that stays smooth for up to 5 days in the fridge. If you find the dressing has thickened after chilling, stir in a few drops of olive oil to bring it back to your desired consistency. Croutons should be kept at room temperature in a sealed bag to keep them crunchy.
What to Serve With Vegan Caesar Salad
It works beautifully alongside a bowl of creamy tomato or roasted red pepper soup for a satisfying lunch that doesn’t feel heavy. It’s also a great side to a plate of pasta, whether that’s a simple marinara, a vegan pesto linguine, or something more indulgent like a creamy Alfredo pasta.
For a dinner party spread, serve alongside garlic bread or vegan pasta to make the meal absolutely delicious. Top with crispy roasted chickpeas fresh off the baking sheet for a nut-free protein boost that keeps the whole dish completely dairy-free and satisfying enough to serve as a main.
More Easy Recipes for You to Try at Home
Here are some other easy vegan salad recipes I think you’ll love.
