Go Back
–+ servings
Save This Recipe Form

Want to save this recipe?

Enter your email below & we'll send it straight to your inbox. Plus you’ll get more great recipes and tips from us each week!

A bowl of Vegan Caesar Salad with chopped romaine lettuce, crunchy croutons, and grated cheese on a tiled surface.

Vegan Caesar Salad

Vegan Caesar Salad is one of those sides I make again and again because it's fresh, quick, and packed with so much flavor for something so simple. The dressing is thick, creamy, and deeply savory with bright lemon, garlic, and the briny punch of capers and nutritional yeast that nail that classic Caesar taste, coating crisp romaine and crunchy garlic croutons in every bite. I make it for weeknight dinners, summer gatherings, and potlucks because it's light and always a hit. Store the dressing in the fridge for up to 5 days and toss just before serving.
Print Recipe Pin Recipe [btn-google-source]
Prep Time: 15 minutes
Total Time: 15 minutes
Course: Dinner, Lunch, Main Course, Salad
Cuisine: American
Keyword: Vegan Caesar Salad
Servings: 4
Calories: 220kcal
Author: Mandy Applegate

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
US Customary - Metric

Video

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

Here are a few things I've learned from making this salad that'll help you get it right every time.
  • 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

Calories: 220kcal | Carbohydrates: 9g | Protein: 2g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 305mg | Potassium: 65mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 614IU | Vitamin C: 4mg | Calcium: 12mg | Iron: 1mg
Tried this recipe?Let us know how it was!