Vegan Caesar Salad
Prep time
Cook time
Total time
This Caesar salad is so good, no one will know it's not the "real thing"! Vegan / Gluten-Free Option
Recipe type: Salad
Serves: 4-6
  • 1 head romaine lettuce (called “cos” lettuce in Australia)
  • ¼ cup blanched almonds
  • ¼ cup soy mayonnaise
  • 2 tbsp nutritional yeast
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tbsp capers
  • 1 tbsp dijon mustard
  • 1 clove garlic, minced
  • salt & pepper, to taste
Garlic Croutons
  • 1 French baguette (or other thick bread such as sourdough or Focaccia – use gluten free if that’s an issue for you)
  • 2 cloves garlic, minced
  • 3 tbsp olive oil
To make the croutons
  1. Preheat oven to 350F/175C.
  2. Cut the bread into small cubes, about 3 cm thick.
  3. Toss bread cubes with the olive oil and garlic, and place on a baking sheet.
  4. Bake in oven for about 10 minutes, stirring them around about halfway and watching that they don’t burn. Set aside to cool.
To make the salad
  1. Wash and dry lettuce, and tear it into bite-sized pieces. Place into a large salad bowl.
  2. Blend all other ingredients in a blender until smooth. Add 2-3 tablespoons of water, as needed, to achieve desired consistency.
  3. Add dressing and croutons to salad bowl and mix to distribute dressing evenly.
Recipe by Vegangela at