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Everyone loves a Caesar Salad!. This VEGAN CAESAR SALAD is every bit as good as the traditional version, but way healthier!

You know you love that creamy dressing!

The problem is that Caesar dressing is not particularly healthy because of the high fat and cholesterol content of its ingredients.

Not anymore!

Now you can enjoy the creamy taste of a good Caesar salad that is not only vegan, but with amped nutritional value. I mean, if you’re going to eat a salad, it may as well be nutritious too!

I’m giving you two dressing recipe options to choose from that are both equally delicious. The main difference between them is that one uses cashews that you need to soak overnight. While the second option uses tahini, so you have an option when you don’t have time to soak cashews. The tahini option is also oil and nut-free. So, if you’re looking to avoid any of those, I’ve got you covered!

I also ditched the bread croutons and used crispy seasoned chickpeas instead. You still get that crunch, but with more protein and nutrition! And, I added kale to the romaine lettuce because kale packs a ton more nutritional value than romaine.

Then, a cashew-based parmesan cheese makes the perfect add-on to this wonderfully delicious salad.

Pro tip: make some extra dressing. You’re going to want to put it on everything!

Let’s get started!



For the Chickpea Croutons:

  • 1 can chickpeas (15oz), drained and rinsed

  • 1 tsp olive oil

  • 1/2 tsp sea salt

  • 1/2 tsp garlic powder

  • Dash cayenne pepper (optional)

For the Caesar Dressing OPTION 1:

  • 1/2 Cup raw cashews, soaked overnight

  • 1/4 Cup water

  • 2 Tbsp olive oil

  • 1 Tbsp lemon juice

  • 1/2 Tbsp Dijon mustard

  • 1/2 tsp garlic powder

  • 1 small garlic clove

  • 1/2 Tbsp vegan Worcestershire sauce

  • 2 tsp capers

  • 1/2 tsp sea salt

  • 1/2 tsp pepper

For the Caesar Dressing OPTION 2:

  • 2 Tbsp tahini

  • 2 Tbsp hemp seeds

  • 1 Tbsp nutritional yeast

  • 1 tsp capers

  • 3/4 tsp caper juice

  • 1/2 tsp dijon mustard

  • Juice from 1/2 a lemon

  • 1 garlic clove

  • 1/4 Cup water

  • Salt + pepper to taste

For the Parmesan Cheese:

  • 1/3 cup raw cashews (not soaked)

  • 2 tablespoons hulled hemp seeds

  • 1 tablespoon nutritional yeast

  • 1/2 teaspoon garlic powder

  • Salt, to taste

For the lettuce:

  • 1 bunch kale, de-stemmed and chopped

  • 2 small heads romaine lettuce, chopped


  1. If you’re going with OPTION 1 for the dressing, make sure you soak the cashews in water overnight, or at least 4 hours. Drain and rinse.

  2. Preheat oven to 400°F.

  3. Drain and rinse chickpeas. Rub the chickpeas dry with a towel and place them in a large rimmed baking sheet. Drizzle on oil and roll around to coat. Sprinkle on the garlic powder, salt, and optional cayenne. Toss to coat. Roast for 20 minutes at 400°F, then gently roll the chickpeas around in the baking sheet. Roast for another 10 to 20 minutes, until lightly golden. They will firm up as they cool.

  4. Prepare your choice of dressing between OPTION 1 and OPTION 2 above by adding all ingredients for the selected option into a high-speed blender, and blend on high until the dressing is super smooth. Taste, and add more salt, if needed. Set aside.

  5. Prepare the Parmesan cheese by adding all ingredients to a food processor and process until finely chopped.

  6. Wash and dry the kale and romaine leaves. Remove the stem from the kale. Chop up the kale and romaine into bite-sized pieces. Place in a large salad bowl.

  7. Add the dressing to your greens and toss until fully coated. Season with a pinch of salt and mix again. Now sprinkle on the roasted chickpeas and the Parmesan cheese. Serve immediately.

  8. Enjoy!

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