Creamy Vegan Caesar Salad

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I’ve tried a few recipes for vegan caesar dressing, but this one was so good I was dipping everything I could in it.  I took a recipe that I used to love, modified it with plant based ingredients, and the result is omnivore-approved to taste like ‘real’ caesar dressing.  I churched it up a bit with some cauliflower and Mary’s Crackers for some crispy love.  The dressing also doubles as a rocking vegetable dip if you’re into salty.

Ingredients for Dressing:

1/4 cup of lemon juice, freshly squeezed

2 tbsp of nutritional yeast

1 tbsp of capers

3 garlic cloves, minced

1 tsp tamari

1 tbsp of dijon mustard

1/2 tsp of cracked black pepper

1/3 cup of olive oil

Ingredients for Salad:

1 big head of romaine lettuce

A handful of Mary’s Cracker bits

1/2 cup of cauliflower florets, cut small


Combine all dressing ingredients in a blender or food processor, except the olive oil, and blend on high for about a minute. Lower the power to medium and pour the oil in a steady stream while the processor is running.

Chop the romaine into bite size pieces and toss with the cauliflower. Add the dressing and toss just enough so all veggies are coated. Can be served immediately, but if you have time, try to let it sit in the fridge for an hour.

Serve cold topped with Mary’s Crackers for an impromptu crouton and salt and pepper to taste.

Hail Caesar!

~The Vegan Project



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