Crowd-Pleasing Vegan Caesar Salad

371 comments

veganCaesarsalad-2905

My dad is coming to visit this week. This means two very important things are on my “what to make dad” menu. 1) Chili, always and 2) Caesar salad. Those are essential food groups for the guy. Anything else is icing on the cake. Plus, I always welcome the opportunity to use my huge bamboo salad bowl that we received as a wedding gift from our friends. When this bowl comes out, it’s something special!

Even though Caesar salad isn’t traditional holiday fare, I totally think you can serve it as part of a holiday menu. I love an unexpected twist on the table personally. Do you have any non-traditional dishes that are go-to’s for your family? My mother-in-law used to always serve Caesar salad as part of Thanksgiving and Christmas dinner and I swear it was one of the things that went the fastest, next to her famous croquettes. And my dad, well…let’s just say his famous Caesar salad and chili make an appearance at every Christmas Eve and New Year’s Eve gathering.

I’ve made a couple vegan Caesar salad recipes over the years (one of which is in my cookbook), but I think this version is my best rendition yet. Recipes are always works in progress for me and I find each time I make it, I’m always trying new things. In addition to a new dressing, I also added roasted chickpea croutons and a nut and seed based parmesan cheese. I used a blend of traditional romaine lettuce with non-traditional Lacinato kale (destemmed of course). This way you have the classic flavour of romaine with the nutritional boost of the kale, without scaring anyone away (ahem, dad). I love the two tone greens in the bowl too. It’s a great make ahead salad because you can prep everything the day before (except for the roasted chickpeas) and then just mix it up the day of your event!

The first time I made this dressing, I actually used double the quantities you’ll see in the recipe below. However, I found that it made way too much (I had half leftover after mixing the salad), so I cut the dressing ingredients in half and it still worked out fine in the blender. I’m just mentioning this in case you are wondering about making a larger batch for a crowd – this dressing doubles beautifully!

I had a lot of fun with the photoshoot for this recipe, so I’ll let the photos do the rest of the talking.

And in case I’m not back again this week, I’d like to wish my American readers a lovely Thanksgiving! Thank you for coming here each week and eagerly trying out so many of the recipes I share. If you’re looking for my favourite Thanksgiving recipes, you can find them here. Also check out my 3 Course Step-by-Step Vegan and Gluten-Free Holiday Menu.

vegancaesarsaladrecipe

bestvegancaesarsalad

Crowd-Pleasing Vegan Caesar Salad

Vegan, gluten-free, grain-free, no bake/raw, refined sugar-free

By

5 from 136 reviews
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This is a delicious, creamy vegan Caesar salad that will wow any crowd! Everyone who’s tried it goes absolutely nuts over it, and it’s my most popular salad recipe on the blog. To take it over the top, I garnish the salad with a generous amount of crunchy Roasted Chickpea Croutons and a delectable Nut and Seed Parmesan Cheese for the ultimate vegan Caesar salad. The dressing recipe easily doubles for a larger group and it’ll keep in the fridge in a sealed container for a few days so you can make it in advance. Dressing adapted from My Vega.

Yield
5-6 small bowls
Prep Time
Cook time
Total Time

Ingredients:

For the Roasted Chickpea Croutons:
  • 1 (15-ounce) can chickpeas (or 1 1/2 cups cooked), drained and rinsed
  • 1 teaspoon extra-virgin olive oil
  • 1/2 teaspoon fine grain sea salt
  • 1/2 teaspoon garlic powder
  • 1/8 to 1/4 teaspoon cayenne pepper (optional)
For the Caesar Dressing (makes 3/4-1 cup):
  • 1/2 cup raw cashews, soaked overnight
  • 1/4 cup water
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 1/2 tablespoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1 small garlic clove (you can add another if you like it super potent)
  • 1/2 tablespoon vegan Worcestershire sauce (I use Wizard's gluten-free brand)
  • 2 teaspoons capers
  • 1/2 teaspoon fine grain sea salt and pepper, or to taste
For the Nut and Seed Parmesan Cheese:
  • 1/3 cup raw cashews
  • 2 tablespoons hulled hemp seeds
  • 1 small garlic clove
  • 1 tablespoon nutritional yeast
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon garlic powder
  • fine grain sea salt, to taste
For the lettuce:
  • 1 small/medium bunch lacinato kale, destemmed (5 cups chopped)
  • 2 small heads romaine lettuce (10 cups chopped)

Directions:

  1. Soak cashews in a bowl of water overnight, or for at least a few hours. Drain and rinse.
  2. Roast chickpea croutons: Preheat oven to 400°F. Drain and rinse chickpeas. Place chickpeas in a tea towel and rub dry (it's okay if some skins fall off). Place onto 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.
  3. Prepare the dressing: Add the cashews and all other dressing ingredients (except salt) into a high-speed blender, and blend on high until the dressing is super smooth. You can add a splash of water if necessary to get it blending. Add salt to taste and adjust other seasonings, if desired. Set aside.
  4. Prepare the Parmesan cheese: Add cashews and garlic into a mini food processor and process until finely chopped. Now add in the rest of the ingredients and pulse until the mixture is combined. Salt to taste.
  5. Prepare the lettuce: Destem the kale and then finely chop the leaves. Wash and dry in a salad spinner. Place into extra large bowl. Chop up the romaine into bite-sized pieces. Rinse and then spin dry. Place into bowl along with kale. You should have roughly 5 cups chopped kale and 10 cups chopped romaine.
  6. Assemble: Add dressing onto lettuce 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.

Tips:

  • Be sure to check the label to ensure your Worcestershire Sauce is gluten-free (if necessary) as not many are. I use Wizard`s Gluten-Free Organic Worcestershire Sauce.
  • The dressing thickens when chilled, so be sure to leave it at room temperature to soften before using.

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{ 371 comments… read them below or add one }

1 Franziska November 24, 2014

Oh this is divine! Will make this tonight with kale from my garden :-)

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2 Laura November 24, 2014

Would it be as good if I didn’t use sesame seeds? I am intolerant :( Is there another seed I could sub in?

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3 Angela (Oh She Glows) November 25, 2014

you could just use more hemp seed if youd like :) or another tbsp of cashews.

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4 Diane November 24, 2014

This looks delicious!!! I can’t wait to make it! I was in Vancouver a few weeks ago and had a similar Caesar. They made beet bacon which was to die for!! They said it was sliced thin with a mandolin and marinated in some maple syrup, a bit of liquid smoke and a quick fry. Do you have a recipe for beet bacon? I would love to know how to make it,

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5 Angela (Oh She Glows) November 24, 2014

I’ve made coconut bacon before (its great on this salad too) but never beet – great idea!! i’ll have to try it.

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6 Angela (Oh She Glows) November 24, 2014

in case anyone is wondering, here is the coconut bacon I made:

Coconut bacon:
3/4 unsweetened large flake coconut
1/2 tablespoon coconut aminos or low-sodium tamari
1/2 teaspoon pure maple syrup
1/8 teaspoon liquid smoke
1/8 teaspoon fine-grain sea salt or pink Himalayan salt
1/8 teaspoon smoked paprika
pinch cayenne pepper

Bake at 325F for 10 minutes, until the coconut flakes are golden. Turn on the range fan and open a window while it bakes as the smoked aroma is powerful.

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7 Ania November 24, 2014

Looks amazing! I love Caeser salad too, looking forward to making it. My family does have a non-traditional dish for Thanksgiving, black beans!…we’re Cuban, so a holiday meal can’t go without them. :)

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8 Alaina M. @ The Simple Peach November 24, 2014

This salad looks out of this world!!! I am loving this idea of coconut bacon too. I will be adding this to my arsenal as well :)

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9 Angela (Oh She Glows) November 24, 2014

thanks! hope you like it if you try it out.

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10 robin May 4, 2015

Do you know if the hemp seeds would show up in a drug test at work?

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11 Beth July 12, 2015

They shouldn’t. I’m not sure if it’s like poppy seeds, where you eat a bagel loaded with ’em the morning of and you test positive for opiates, so I wouldn’t recommend it the morning of a scheduled test, but it probably won’t show up. I’ve been eating hemp seeds for years, have had a few work related tests, and have had no failures.

@Angela Do you have any recommendations for replacing the cashews in the dressing? My vegetarian sister, who also happens to have the same name as you :), is very allergic to tree nuts. I was thinking maybe a thinner chickpea and seed mixture, sort of like a slightly runny hummus, but my concern with that would be the taste. I still want to feel like I’m eating a Caesar salad, not a hummus salad. Any input would be highly appreciated before I start experimenting. Before I go, I just want to say that you are fantastic. You have so many creative ideas and well thought out and clearly written recipes. If I need an idea for vegan menu items, this blog is the first place I check. You are an inspiration.

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12 Sophie August 28, 2015

I have a tree nut allergy myself, and I usually sub sunflower seeds wherever cashews are called for. Their flavour is not overpowering so they tend to work pretty well.

13 Jessica Lauren DeBry January 22, 2015

Eeeeek!! I can’t WAIT to make this with coconut bacon! What a wonderful suggestion for an addition. Thanks Angela!

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14 Laura November 24, 2014

As much as I love your bamboo salad bowl, I’m loving those roasted chickpea croutons even more. What a great idea! This Caesar salad is bursting with both flavor and nutrition. And the dressing looks fantastic too. No doubt, you’re dad loves this. I’ll have to search your site for a Peanut Butter pie for my dad, his favorite. Although he loves chili too =)

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15 Ceara @ Ceara's Kitchen November 24, 2014

This salad looks delicious and like the perfect addition to any holiday meal! And I am loving your gorgeous bamboo bowl! Have a wonderful visit with your Dad – isn’t it the best when family comes to visit? :)

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16 Erica { EricaDHouse.com } November 24, 2014

Oh this looks so rich and savory! I love salads but I haven’t been eating them lately since it’s winter. This looks hearty enough to fill me up and not leaving me wanting to nibble more.

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17 Christine @ Gotta Eat Green November 24, 2014

Holy smokes, this looks delicious. It looks so creamy and crisp – I can’t wait to create this one!!

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18 Emma @ Life's A Runner November 24, 2014

I love the addition of chickpeas! I’ve had one vegan caesar salad from Heirloom in Vancouver, and it’s totally sparked my love for them! Definitely can’t wait to give this a try.

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19 Alina November 24, 2014

This is a great-looking salad! I am going to make it for a neighbourhood potluck in December. Plus my favourite homemade cookies (crispy cacao cookies).

Thank you, Angela! I am sure my 2 kids and husband will love this salad as we often eat Caesar salad (we eat various versions of Caesar salad every 2 weeks or so).

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20 Charlie November 24, 2014

I make myself caesar salad for dinner sometimes. I’ve made dehydrated croutons with nut milk pulp and flax seeds, but I also love the idea of using chickpeas!

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21 Seton Marie January 4, 2015

Hi Charlie,
Can you please share how you make the croutons with the leftover pulp. What a fantastic idea….Thanks!

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22 K November 24, 2014

Thank you!! One thing I have missed being a vegetarian is a good Cesar salad.
I will definitely try this!! Thanks again!!!

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23 Erin November 24, 2014

This looks incredible! I’m not a vegan, but as a vegetarian one of the things I miss most is caesar salad. I’ll hopefully be making this recipe by the end of this year. Maybe as a sort of post-Thanksgiving detox meal ;)
-E @ amie-eo.blogspot.com

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24 Lindsey @ Simply Lindsey November 24, 2014

This would be a great salad to add to our Thanksgiving day menu!! I can’t wait to make this!

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25 Annaliese November 24, 2014

Wow! Read my mind! I was thinking a caesar salad would be an awesome Thanksgiving side to bring to my family’s celebration!! I may just have to make this one; the one from your book is fabulous, too :) Odd thanksgiving traditions with food are the best…my family usually has something uber-cheesy, since we’re all native cheese-heads :)

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26 Kati November 24, 2014

Wow, This is so amazing. I love the ingrdiants and I have to cook this… heading to the market tomorrow morning… thanks for this dinner tip! Will have this wonderful meal tomorrow evening! – Kati

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27 Abby @ The Frosted Vegan November 24, 2014

I love love love a good caesar salad, especially with those chickpea croutons! Is it weird I kind of want this for breakfast?! : )

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28 Jessica @ TwoGreenPeas November 24, 2014

Oh wow, this looks amazing! I love the addition of kale and chickpeas…need to make immediately. Hope you have a great visit with your Dad :)

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29 Anne Marie November 24, 2014

Oh my gosh, I swear you read my mind (and stomach growls) sometimes! I have been craving caesar dressing for so long but have kept my cravings at bay as I feel so much better without any trace of dairy in my life. But this salad…this is happening in my kitchen as I type! Also, do I spy a glimpse of your new kitchen in these photos?! Looks beautiful from what I can see. :)

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30 Angela (Oh She Glows) November 24, 2014

you`ll have to let me know how it goes! enjoy

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31 AGS November 24, 2014

I am thrilled you posted this. My husband loves ceaser salad, and I’ve made the traditional dressing from scratch. However, I have long wanted a vegan version. We’ve both enjoyed cashew-based dressings/sauces, so we will absolutely give this a try. Though I don’t know much about finding vegan worst. sauce. . . will have to look around.

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32 Stephanie November 24, 2014

Annie’s makes a vegan worcestershire sauce, if you are state side. Don’t think it’s GF though.

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33 Emily November 24, 2014

I love the idea of adding kale for a more nutritious and beautiful two-toned Caesar Salad! Chickpea croutons look fabulous too!

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34 Cassie November 24, 2014

Beautiful pictures!

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35 Jill November 24, 2014

Love the use of chickpeas as croutons! I know some die-hard caesar salad lovers, so this would be great for them!

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36 Nienke / / Drumles in Den Haag November 24, 2014

Really nice recipe en lovely pictures. Makes me hungry!

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37 Millie l Add A Little November 24, 2014

This looks wonderful and so tasty as well as filling!

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38 S Lauren | Modern Granola November 24, 2014

Chickpea croutons are such a brilliant idea! This salad looks amazing. I can’t wait to try it!

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39 Lia @ Luscious Living November 24, 2014

YUMMMM!!!! My dad is also a caesar salad fanatic, and this would be a great recipe to get him to eat more nutritionally packed veggies in a way that he enjoys. I’ll have to save this for our Thanksgiving meal this week! Thanks!

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40 Angela @ Eat Spin Run Repeat November 24, 2014

Oh my! The kale mixed into the romaine, the roasted chickpeas, and the gorgeous bamboo bowl – I love them all! This sounds awesome Ange. We tend to keep dishes pretty traditional around the holidays, and whenever I have anything to do with it, the meal is very heavy on the roasted veggies and salads! Now I’ll need to add yours to the mix too. ;)

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41 Georgina November 24, 2014

This looks super yummy, making me very hungry haha!! The chickpea croutons look amazing!

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42 ~ Carmen ~ November 24, 2014
Recipe Rating:

Roasted chickpea croutons!?! You are a genius! A genius, I say. I don’t have Caesar salad very often as a vegetarian, so I love having this lovely alternative. :] // ▲ itsCarmen.com ▲

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43 Jessie November 24, 2014

Any suggestion on what seed would be best to replace the cashews for a nut free version if possible?

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44 Carrie (This Fit Chick) November 24, 2014

I love this! i love the chickpea use instead of croutons!

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45 Leslie November 24, 2014
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I made this for dinner tonight and added tempeh sauted in coconut oil. I couldn’t stop sampling the dressing, it is so good. The chickpea croutons and the cashew Parmesan all work so well together. I’ll definitley make this recipe again!

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46 Eden November 24, 2014

This looks absolutely amazing! Definitely want to use this to impress my non-vegan friends and family :)

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47 Monique @ Ambitious Kitchen November 24, 2014

Wow Angela, this looks so delicious. I love it!

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48 Jessica November 24, 2014

Hi there,

do you think instead of cashews you could use leftover almond pulp for the vegan parmesan cheese? Other than that this recipe looks amazing. Can’t wait to try it! Also, could you use avocado for the dressing as a nut-free alternative?
Thanks!

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49 Queenoffitness November 24, 2014

Beautiful photography (as usual)! I am making your raw pumpkin pie for thanksgiving this year. first time making it. can’t wait to give it a try.

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50 Christina @ The Beautiful Balance November 24, 2014

I am completely obsessed with the nut and seed cheese on this salad. Making this asap! Pinned!

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51 Sarah C November 24, 2014

This looks so delicious! I have one question – I can’t tolerate garlic and it does appear in this recipe three times, so do you think it would suffer a lot from the omission of the garlic?

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52 Michelle @ Vitamin Sunshine November 25, 2014
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You did an amazing job with this photo shoot. All the colors. I love your countertops! What a great place to take photos… someday! I am living in Asia, and most kitchens here are not meant for family cooking. They are meant as a space for the maid to work, so are very untilitarian, and rarely have light. We did renovate our kitchen to make it a nicer space, but there wasn’t much we could do about the lack of lighting.

I can’t wait to move back to the States and have a big America kitchen again! But– we’re on the 5 year plan. It’s hard to leave the careers we have here– more opportunity!

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53 Kari @ Cooking with Toddlers November 25, 2014

Oh gosh; this look fantastic! I could see this being a staple salad around our house. Can’t wait to try it.

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54 Katrina @ Warm Vanilla Sugar November 25, 2014

I’m all over this – stunning, healthy, and soooooo yummy looking! Easy too….love!

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55 jessie @ Vitamin Valentine November 25, 2014

This looks so amazing! I now have one of my sides for my thanksgiving feast, thank you!

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56 Erika D November 25, 2014

I am drooling over this at my desk and it’s only 9am! I love the idea of a vegan Caesar dressing, do you think it could be saved in the fridge for day to day salads?

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57 Angela (Oh She Glows) November 25, 2014

I think it should last for at least 5 days (as it did in my fridge), possibly longer.

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58 Hilary November 25, 2014

I will definitely be making this soon; I love salads and could eat them every day! By the way I made your crispy smashed potatoes with garlic avocado aioli last night. They were so delicious!!! I especially love that aioli; that was so tasty!

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59 Jessica @ Laces and Lattes November 25, 2014

This is perfection.

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60 Tedi November 25, 2014

This sounds absolutely fantastic!! Thought I had my holiday meal set but now I’m adding this to the menu. Thanks for the inspiration. :)

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61 Sonya November 25, 2014

My son is allergic to cashews (and dairy… ) and a lot of your recipies call for it. Can you suggest an alternative? Thanks in advance for your help. PS Love your site!

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62 Angela (Oh She Glows) November 25, 2014

Hi Sonya, Sometimes soaked raw sunflower seeds work, but i cant comment for all recipes. its really trial and error! Hope this helps.

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63 Heather Mason November 25, 2014

Yes, I love a good Ceasar as long as it has no anchovies! That bowl is really beautiful too!

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64 Shanna November 25, 2014

Lol wow this looks amazing!!! oh myyyy goddddd. i pinned this immediately. i don’t know when i’m gonna make this. but i WILL make it. Thanks so much for posting!! Love you Angela!

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65 Lee @ Modern Granola November 25, 2014

This looks amazing! Lovely photos.

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66 Kelli November 25, 2014

Delicious-sounding recipe, nice photos, and coolest. bowl. ever.

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67 Rosanna November 25, 2014
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OMG!.. Made this salad tonight and it turned out just like I remember Ceasar Salads!… Loved the chickpea crunchiness better than croutons since I’m not a bread lover! I have some leftovers.. I made enough of everything and only mixed just before eating.. Kept the ingredients separate for another one salad tomorrow.. Thanks Angela!

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68 Kristin November 25, 2014

This looks awesome! Do the raw cashews in the parmesan cheese need to be soaked overnight too? I bought raw cashews a month or so ago and never soaked them. Do they keep for a long time, or should I get more? I want to make this for Thanksgiving, so will have to soak starting tomorrow! Thank you!!!!

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69 Angela (Oh She Glows) November 26, 2014

no they dont :) enjoy!

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70 Iron Stef November 25, 2014
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the dressing is super yummy! I am vegan about 60% of the time and your recipes are so helpful and inspiring!

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71 Melissa Gillies November 25, 2014

My nephew is allergic to Sesame, is there anything I can Substitute it w/ or would it be better to just leave it out?

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72 Angela (Oh She Glows) November 26, 2014

you could leave it out or add another tablespoon of cashews :)

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73 Patty December 6, 2014

I had no more sesame seeds when I made this so I used sunflower seeds instead and it was delicious! Phenomenal recipe :)

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74 Elizabeth November 25, 2014
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This is genius, Angela! The beat tasting Caesar salad I’ve had yet! Will be making this over and over.

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75 Angela (Oh She Glows) November 26, 2014

so happy to hear this! :)

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76 Matea November 26, 2014

I’ve been going through a chickpea craze and this seems like a great dish to make! Yum!

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77 Megan November 26, 2014

Hi Angela! I’m interested in making this salad, but I don’t really want to use capers if I don’t have to. Is it essential to the taste of this dish, or could I substitute something else? Thank you! Love your blog and your book!

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78 Angela (Oh She Glows) November 26, 2014

i havent made it without the capers so I cant say for sure. im sure it would still be tasty!

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79 Megan December 1, 2014
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I found capers so I used them, and…

MAN, OH MAN.
Angela.
I love this recipe. I’ve made it twice this week and everyone I’ve shared it with loves it, too. Thank you!!

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80 Catherine November 27, 2014
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Angela,
You really do have a gift! Yet again a wonderful recipe. I’ve just enjoyed a bowl for my dinner, so glad I have lots of leftovers too. It is always a good day for me when you post a new recipe. Thanks!

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81 Julia (Newfoundland) November 27, 2014
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Made this for supper last night… so yummy!!!! Thanks as always :)

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82 Katie November 27, 2014

I have to admit…I am not vegan but I LOVE this website (and the cook book). The ceaser salad was amazing! I couldn’t tell the difference between traditional dressing and the cashew dressing. I will be making this salad again!

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83 Lesley November 27, 2014
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I made his for Thanksgiving today and it was so yummy! It tasted just like how I remember Caesar salad tasting. My Hubby loved it too! This will be a new tradition for our holiday! Thanks, Angela!

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84 Naomi Casiro November 27, 2014

Any suggestions for a sub for the worcestershire sauce?

Cheers!
Naomi

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85 Carrie November 28, 2014
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Made it for Thanksgiving dinner. Loved it! A very hearty vegan salad!

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86 Jennifer S. November 28, 2014
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First of all, I never leave comments or ratings on anything, but this salad was so amazing I felt compelled to. Dressing and parmesan topping can be made ahead. I made the mistake of roasting the garbanzo beans the day before and they lost their crunch, but they were fantastic right out of the oven. While I’m here I should also note that I have Angela’s cookbook and have tried many recipes on her website. I’m guessing we’ve probably tried around 50 recipes and there is only one I wouldn’t make again. Since going gluten free almost two years ago I have tried many different recipes from lots of different people and have had MANY fails and disappointments, but I can always count on Angela’s recipes to not disappoint.

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87 Angela (Oh She Glows) December 1, 2014

Hi Jennifer, Thank you so much for your lovely comment! It totally made my week. Thank you for all your support and I’m so happy this salad was a hit in your kitchen too!

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88 Nicole November 28, 2014
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Delish delish delish! The cheese recipe was better than a $30 gourmet vegan cheese wedge I recently tried. After salad, scooped the left over cheese on crackers with wine. Universally liked by all those who tried it this Thanksgiving. Keep up the magic :)

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89 ellie | fit for the soul November 28, 2014

Wowww this looks so rich and equally creamy to the original stuff! I wasn’t into caesar salads, like, at all….until my husband made it from scratch a few years ago for a sweet romantic date. I was impressed and totally confused because he knew that the dressing includes sardines/anchovies? And i had no idea! lol. I hope you’re having a blessed and fun season with your beautiful family, angela!

Also, I’m the one who makes most of the Thanksgiving meal so I sometimes throw in a random non-traditional dish, or two, or three as I please. :D Yesterday I baked brie with seasoned grapes and used it as dip for toasted sourdough! I’m curious to see if this is feasible to make as a vegan? :)

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90 Mauricio November 29, 2014

Hi Angela!

I’m a new reader of your blog and I’m really fascinated by your recipes. So much creativity! I especially love the idea of roasting the chickpeas. Normally, I only use chickpeas to make a hummus. But it seems there’s so much more possibilities. Keeping this recipe vegan is obviously just the icing on the cake.

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91 Natalie November 29, 2014

Wow, I have not been here to visit in years! You have a baby, congratulations! She is beautiful and you are glowing as usual! Just looked at your meals and used one in each day of my meal planning this week. Thanks for the inspiration!

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92 Angela (Oh She Glows) December 1, 2014

Thank you Natalie!! Welcome back :)

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93 Pam Allard November 29, 2014
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This Caesar salad was a huge hit! Everyone raved!

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94 Amy November 29, 2014

I love love love this salad! Perfect for my uni day lunches :) xx

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95 Jodi Duncan November 30, 2014

Once again, you have blow me away lady! If you don’t mind me asking, how do you manage to find inspiration for creating such beautiful recipes? xx

http://www.thebalancedtraveler.com/

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96 Jennifer Sproha November 30, 2014
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I brought this to my sister in laws last night to go with veggie kabobs for me and meat for the rest. The SALAD was a HIT! I LOVED IT and so did my husband! Not a bite left. I will definitely be making this again, probably tonight!

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97 Sue November 30, 2014
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Loved this!

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98 stephanie williams November 30, 2014
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Just made it! A hit with the whole family…I hid some of it so I could have leftover for lunch tomorrow.

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99 Sherry November 30, 2014

Chili and Caesar salad – perfect combo for a Grey Cup party. I’m sure this will be a hit. Thanks for the idea.

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100 Crystal November 30, 2014
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Wow! This recipe is wonderful! Going back for more now;-)

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101 Alena November 30, 2014

Oh my goodness this looks absolutely divine! Making this immediately.

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102 Rebecca November 30, 2014

I definitely know what you mean about recipes never being quite finished–each time I go back to one I change it too! I’ve never been a big fan of Caesar Salad, and haven’t tried it for a few years since cutting out dairy, but I think I’ll definitely have to try this version-it looks amazing!

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103 Lisa Slovin November 30, 2014

Absolutely divine recipe…we were licking the bowl!! Thank you Angela! Can’t wait to roast up some chickpeas just to snack on. Amazing!

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104 Jan November 30, 2014

GROSS i made this and it was really horrible

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105 Michelle December 1, 2014

Hi Angela,

Just wanted to ask you if you could recommend any of your recipes that would be a great DIY xmas gift idea ? I live in Vancouver and I wanted to make a bunch of different things and send them to my family in Toronto. I’m not sure which one of your deliciousness would make it through the shipping time – 7 days or so… I was thinking some granola maybe, nut butter?

I already once made your smokey nuts which were a hit ! THEY SURVIVED :D

I would appreciate any of the recommendations!

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106 Cory December 1, 2014
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Best.Caesardressing.EVER!!!
By the way…I totally recommend kale chips instead of just kale…

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107 Ashlee December 1, 2014

I think you read my mind because I’ve been craving a Caesar salad, but a vegan and not-crap version ; )

Totally trying this with our weekly spaghetti!

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108 Allana Preston December 2, 2014

This looks SOOOOOOO amazing. I am going to have to try it out. In fact, I wish I hadn’t already had lunch. Thanks so much for posting all those awesome pics. It will make it so helpful for me to follow along.

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109 Karen December 2, 2014

This salad looks amazing, nothing better than a healthy caesar ;)

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110 Casey December 2, 2014
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This was so SO good! Such a keeper, thankyou!

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111 Jenny-from-the-Block December 2, 2014

I love roasted chickpeas and never thought to use them as croutons. Brilliant! I’m so excited to make this recipe STAT!

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112 Caralyn @ glutenfreehappytummy December 2, 2014

this looks incredible! I love the chickpeas!

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113 Emma December 2, 2014

I love the Caesar salad in your cookbook, especially those nutty croutons, but am excited to try this one too.

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114 Emma December 2, 2014

You Should’ve won the goodreads contest! So mad!

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115 Angela (Oh She Glows) December 4, 2014

hah thanks ;) Im grateful for all the support though!!

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116 Rachel December 3, 2014

Angela, I made your festive kale salad with cinnamon-apple dressing as a non-traditional green for Thanksgiving last week – it was an enormous hit! Even those who never voluntarily eat kale loved it! Thank you!

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117 Angela (Oh She Glows) December 4, 2014

So happy to hear that Rachel! Thanks for trying it out.

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118 Kari@Loaves n Dishes December 3, 2014

I seriously looove every tasty aspect of this salad and chickpea croutons are pretty dang clever!

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119 Amana December 3, 2014
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I made it for Dinner and everybody (including no vegan ones) loved!! It is so easy and tasteful! Perfect for our so warm spring here in Rio de Janeiro

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120 Michaell @ Foodscape December 3, 2014

I love that you used capers in place of anchovy paste. Why didn’t I think of that!? Ceasar salad is one of my favorites and I so appreciate such a clean eating version. Thank you!

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121 Adrianna December 4, 2014
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This salad is delicious and I couldn’t believe the dressing…soaked nuts for the WIN! How beautifully creamy and satisfying. Could make so many awesome variations with the base of this dressing. Anyway, I love everything you come up with, Angela! Thank you

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122 Sheryll December 5, 2014

OK, this was the BEST salad ever! I made this for our family Thanksgiving and it was indeed a crowd pleaser! I’m the only vegan in the crowd but my brother in law asked me to send the dressing recipe to his wife:) Yum and thanks!

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123 Laura December 5, 2014

I made this and it was delicious!! I especially loved the nut and seed parmesan. You are so creative with all your nut and seed parmesans!

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124 Quilucru December 5, 2014
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I made this for lunch Time and il Washington a big hit. The dressing os superb. Thank you.

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125 Megan December 7, 2014
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I loved this ceasar salad version the best so far! Made it for my family and everyone loved it!

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126 Shelly December 7, 2014

OMG, I made this salad this evening, it was absolutely delicious!!!! Thanks for the awesome recipe!

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127 Red December 7, 2014

Just tried your recipe and wanted to let you know it was great! I love it when traditional recipes are made “non traditional” and they taste as good as (or better) than the original!

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128 Cieciorka December 8, 2014
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This looks very tasty. Cant wait to prepare one for my family. Thank you. Best

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129 melanie December 9, 2014

Gah!!! I am sooo excited to make this tonight! So far, every single one of your recipes that I have tried (over 20), have been wildly successful!

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130 Anna December 9, 2014

Looks great!

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131 Kaitlin @ TheGardenGrazer December 9, 2014
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Hi Angela! Made this last night for my mom’s birthday celebration and it was a hit!! Another touchdown recipe from your site ;) Thanks so much!!

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132 Christine Williamson December 9, 2014

Can we take a minute for the fact that I made this and then ate the whole batch! Sorry not sorry, this recipe was phenomenal. I have been looking for a good Cesar salad recipe for years! Oh and the roasted chick peas? Genius.

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133 Katie Barthel December 9, 2014
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In the last five days, I’ve made this salad twice! I brought it over to a friend’s house, and I also just made it for my husband and I to eat at home. I haven’t had a Caesar salad since I’ve been vegan (~11 months), so it was absolutely wonderful. I didn’t eat a lot of Caesar salad before, but my mom made a kickass one, and I think it tastes very similarly. I left out the raw garlic, and I still think the recipe is fairly garlicy, so do watch out for that if you don’t like garlic. I don’t normally comment on blog posts, but I loved this one so much that I just had to. I have a goal to try everything from the OSG cookbook (I’ve probably made 25-30 recipes so far), but I decided to try this one instead of the Caesar salad in the cookbook since Angela raved about it so much. I’ll still have to try the cookbook one to compare.

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134 Noelle December 9, 2014

I just discovered your website and forget Julie and Julia, I want to spend next year cooking all of your recipes!

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135 Amanda Rae December 9, 2014
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I’ve been searching for the perfect vegan caesar dressing and this is it! I’ve made it twice now and the people I’ve served it to have gone nuts over it. Thank you!

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136 Mandira December 10, 2014

This was delicious! Amazing how you recreating the Caesar taste and creaminess in a much healthier and more flavorful dish!

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137 arist December 10, 2014

I will try this recipe for Christmas.. thanks

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138 Lauren December 10, 2014
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Echoing the other commenters by saying this salad was AMAZING and the dressing tastes SO MUCH like class Caesar. Can’t wait to make this over and over :)

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139 Alex Caspero MA,RD (@delishknowledge) December 10, 2014
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Made this tonight for dinner! So delicious that I ended up eating more than I planned on! The chickpeas add great crunch and satiation. I made a little extra of the dressing and plan on making a caesar wrap for lunch tomorrow :)

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140 Roxy December 11, 2014
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I made this tonight and it was a hit! It felt much more indulgent than my usual garlic/lemon juice/olive oil dressing. I was a bit hesitant about adding the kale as I only ever eat it cooked, but it added a nice level of bitterness to the salad and I’m sure many more vitamins! I didn’t have any hemp seeds to I used pepitas. It gave the parmesan a greenish texture but tasted great! Thanks so much Angela!

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141 olivia December 12, 2014

This looks delish!!

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142 Nicole @ Foodie Loves Fitness December 12, 2014

Ooooh yum! I definitely will be making this. I’m pretty much obsessed with chickpeas!

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143 Julia December 12, 2014
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AMAZING! I’ve made this THREE times now. I added a little more mustard and garlic because I like it strong! Thanks Angela!

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144 Hannah December 12, 2014

I’ve been looking for a good dairy-free alternative to ceasar salad! Can’t wait to try!

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145 Melissa December 14, 2014
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Made it twice. Love it!!

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146 Stina December 15, 2014
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Thanks for this recipe. Made this salad for lunch this weekend and both me and my husband loved it! I will definitely make it many more times!

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147 David December 16, 2014

Is there a way to substitute something else for the cashews? Nut allergies in the family. Almonds are OK, but cashews, walnuts and peanuts are out.

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148 Andrea December 16, 2014

Any suggestions on making this oil free?

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149 Danielle December 16, 2014
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My husband and I (both omnivores) really enjoyed this salad – I forgot to soak the cashews overnight so swapped them for tahini last minute. How would it have gone if I had used un-soaked cashews?

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150 Kelly December 17, 2014
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Just made this. Absolutely delicious.

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151 Christy Patterson December 19, 2014
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After becoming vegan the hardest thing for me to still see people eat and not steal abite or two when they weren’t looking was ceasar salad. I’ve tried many raw recipies but somehow they came up short . This however Angela is SO delicious!!! Love the chickpea croutons as well! Thank you for sharing so much with others…you truly are an inspiration!!

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152 Anne-Marie December 22, 2014

I can eat so many roasted chickpeas. This salad looks simply divine =)

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153 Sharon December 23, 2014

Which book includes this vegan caesar?
Thank you!

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154 Angela (Oh She Glows) December 23, 2014

Hi Sharon, It’s currently not published in any cookbook yet – just here on the blog! Thanks.

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155 Rebecca December 27, 2014
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I made this for Christmas lunch with lots of meat eaters and it went quickly. Really delicious, will add to my summer salad rotation

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156 Natasha December 28, 2014
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This salad was soooooo good!!! My two little ones couldn’t get enough – they are only 2 & 5! And there were no leftovers. This was a huge salad and I loved that the dressing was the perfect amount – not too much, not too little.

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157 Erin December 28, 2014
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Doubled this recipe for a holiday potluck. Had leftovers which carried well, even when coated. I guess Kale can deal with the dressing without getting ultra soggy. Anyways, this was absolutely delicious and fun to make! The dressing was incredible.

Thanks!

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158 Andrea December 29, 2014
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This was a hit at Christmas dinner! Thank you so much for creating and sharing this recipe! I did adapt the “parm” to my usual walnut/garlic/lemon zest/nutritional yeast version, since I had those ingredients handy – but the dressing I followed exactly and everyone from my caper-hating husband to my omnivore in-laws loved it!

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159 Noreeny December 31, 2014
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I made this as a New Year’s Eve treat for myself (along with the favorite chili recipe [which was also fantastic]) and this was by far – not a second of doubt in my review – the best caesar salad I’ve ever tasted. Forget all the recipes with chicken/shrimp and dressing rich in milk products and anchovies. This is the real deal.
I’ve already tried a couple of the recipes off this site which turned out quite nicely, but this recipe converted to me ! I love this chef and wish her and her family (+baby) all the best in the world this next year!

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160 Angela (Oh She Glows) January 1, 2015

that makes me so happy! Thank you for your feedback!

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161 Leila January 1, 2015

Made it yesterday and it got a thumbs up from my whole family and even from my boyfriend! It was a really delicious salad! Thank you for the amazing recipe!!

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162 Jasmin January 1, 2015

This salad variation is so nice, I’ll have to try it on my father the next time he come to visit :)

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163 Sibs January 2, 2015
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This salad was a starter of our christmas dinner – it’s just divine. The roasted chickpeas are delicious and I have used them as a snack and for another salad a well.
I’ve just recently found this blog – thank you for your great work.
Greetings from Vienna, Austria, Sibylle

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164 Stephanie January 2, 2015
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I love this recipe and it really is crowd pleasing! I made this last night with dinner and everyone liked it. Even the most stubborn meat-loving person at the table said it was good. I did find that the chickpeas could have been crunchier. Maybe they could have sat in the warm oven a bit longer…? Thanks for putting this recipe together!

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165 Karine January 2, 2015
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My boyfriend make this recipe for me one day for dinner… Now he have to make me this salad 2x/week absolutlely !!! Amazing amazing…A thousand time better than any caesar salad I have ever tasted.
Thank you !!!

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166 Barbara January 3, 2015
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I live in germany and the only kale available is just usuall kale . How can I substitude the
Lacinato kale ??
Great blog !!!

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167 Jennifer January 17, 2015

I live in Berlin and have been able to find Lacinato Kale “Schwarzkohl” in Denn’s Biomarkt recently, but I think the salad would be just as good without it.

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168 Lindsay January 3, 2015

How long will this dressing last in the fridge?

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169 Melissa January 3, 2015

WOW! I just made this for lunch and it tastes better than any caesar I have had! Since going vegan, I have been unable to find a healthy dressing that comes close to this. I was afraid to use the Worcestershire but provides that distinct flavor that is missing in other substitutes. Yet another recipe of yours that I will keep!

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170 Megan Kennedy January 4, 2015

Does anyone know a good substitute for the worcestershire sauce? I can’t seem to find one at any local stores. Thanks x

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171 Erica January 6, 2015

I couldn’t find any locally either so I used Braggs Aminos. I can’t compare it to the original since I’ve not made it with the Worcestershire, but it was delicious with the substitute. Good luck!

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172 Alexandra January 4, 2015
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My pick for 2014 too! I have to say I almost never make a recipe twice but this one is the exception! It’s so good that my boyfriend requested we start a list of to-make-twice-recipes :) Love the nutritional addition of the seeds and nuts in the “parmesan”. I misreaded and used sunflower seeds instead of sesame and it tasted super great. Will try with coconut bacon because i’m sure this salad will be eat for the third time soon. Thanks Angela for your always helpful blog :) I’m from Québec and it’s nice to read a vegan canadian blog !

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173 Amy January 4, 2015

You say you add kale for a “nutritional boost” but romaine lettuce is just as nutritious as kale- can you elaborate on how you find kale to be more “nutritious”?

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174 Jen January 4, 2015
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This is literally my FAVORITE thing to eat! I will have this at least once a week. Even my non-vegan husband loves it. The dressing is great on a lot of other dishes, too. :) Keep up the amazing work!

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175 Smads January 5, 2015
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Made this three times over the holidays. DELICIOUS. Always a huge hit. I like it much better than the “classic” salad. The kale makes it so much more delicious and the dressing is so good I could drink it.

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176 Erica January 6, 2015
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I had this recipe filed in my brain as “to make” for several weeks. Then it was featured in your Most Popular Health Recipes of 2014 post, which gave me the extra shove to just make it already. I followed your recipe with one exception – I used Braggs Aminos in place of the vegan Worcestershire (none at my local market). I did add the optional Nutritional Yeast to the parmesan blend. The flavors and textures of this creation blend BEAUTIFULLY! I’ve roasted chickpeas a dozen times but never at so high a temperature so I was a little skeptical. But that high temp transforms those little buggers into light, airy little nuggets of crunchy joy – making them really taste like croutons. It was weird and awesome at the same time! Thank you for sharing so much with us, this recipe included. Even my 10 year old traditional-Caesar-salad-loving-boy was loving the “anchovy” tang! He didn’t believe there weren’t any in the dressing. Your cookbook has been my bedside read since Christmas (thanks, mom) and I thank you for doing what you do!

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177 Trudy January 6, 2015

Just made this salad! So delicious! Thank you, Angela!

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178 Tiffany January 8, 2015
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I made this recipe and brought it for Thanksgiving dinner-it was delicious! Your website is my go-to for great vegan meals. I received your book for a Christmas gift and noticed a similar chakra caesar salad recipe. Just wondering which dressing recipe you prefer…I haven’t made the one in the book yet. Thanks for all the great recipes and congrats on your sweet baby girl!

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179 Angela (Oh She Glows) January 8, 2015

Hi Tiffany,
this one is my new fav. :) hope you enjoy!

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180 Olivia January 8, 2015

Alison, how do I adapt the Vegan Sour Cream recipe to translate into the dressing. Made the sour cream yesterday with ingredients mentioned above (was fab with the chilli and have a cup of sour cream left and no chilli – it was THAT good ) but wondering should I add more water and then other ingredients to Caesar it up?

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181 Katy G. January 8, 2015
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I try not to stop my children from eating veggies, but I had to tell my 6 year old to stop stealing the lettuce and dipping her fingers in the dressing. She also loves the chickpea croutons. Such an awesome salad, and right now I think my favorite. I will be making this many many more times. Thank you!

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182 Rebecca Miller January 10, 2015
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Just made it tonight and both hubby & I raved about the taste, texture and combination of ingredients. Delish and thanks for sharing!

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183 Mali A. January 11, 2015
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What an amazing salad. Made it for New Year’s Eve. Could have doubled the recipe. everyone loved it!

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184 Megan January 12, 2015

This has become a weekly favorite in our household! I had been on the hunt for the perfect vegan Caesar salad dressing and this is it! I love the crunch of the chickpea croutons as well as the mix of romaine and kale. Whenever my husband and I are craving something healthy but, feels decadent, this works every time. Thank you Angela!!!!

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185 Emily January 13, 2015

I have cashew meal (from some random thanksgiving baking) and I have been looking for something to do with it. Do you think I could use it instead of whole soaked cashews?

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186 SBOBET January 14, 2015

A beautiful combination of ingredients! I should eat more lentils, this salad would be a great way to add them to my diet.

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187 Jobee January 16, 2015
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I have the oh she glows cookbook and this vegan Caesar salad is not in it what cookbook is this in.

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188 Madison January 17, 2015
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My new husband and I made all of our own food for our recent wedding, with some help from our friends, and you. We used both this recipe and your make and cheese recipe(the one with the carrots&potatoes in the sauce) and people were extremely impressed(and I’m pretty sure we were the only vegans there). So I wanted to say thank you for your amazing recipes. They did us well

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189 Jennifer January 17, 2015

I just made this and I’m certainly going to be making it again soon. I think I’ll also make the chickpea croutons and parmesan mix to add to other recipes as well. Thank you for wonderful blog!

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190 Lisa L. Petrovich January 17, 2015
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This was AMAZING. I don’t miss much from before I went vegetarian/mostly vegan, but classic Caesar salad is one thing I miss tremendously. I’ve enjoyed Annie’s and Trader Joe’s Goddess dressings, but this is SO much better. Thank you for the recipe and awesome site!!

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191 Stephanie January 17, 2015
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Tried this today, and while a bit on the salty side, it was delicious!

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192 Amanda January 18, 2015
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Made your cookbook version of this (Chakra Caesar Salad) for family (who are not vegan) visiting during the holidays and it was so popular, we made it 3 times in one week! This is our new favorite go to salad – perfectly balanced flavors!

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193 Joanne goggin January 18, 2015
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This is AAAMMMAAAAAAZZZING! I really love the cheese i would consider using it warm on pasta on brushetta or ontop of mushrooms. I am going to double the dressing and cheese ingredients next time and use half for other foods. great job!

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194 Chantelle Brown January 19, 2015
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I tried this out last Sunday as an accompaniment to pizza (vegan for me & meat for everyone else). I was somewhat doubtful-I have tried lots of vegan “dairy” versions of things and I would say 90% of the time it is a fail. But it never stops me from trying! So I roasted my garbanzos & started cashew soaking. The garbanzos that came out of the oven were fantastic-it was hard not to eat those at once. Finally, with cashews done I made that and it was fantastic! So I decided to go ahead with the “Parmesan” and to my surprise the flavor it added was perfect! I tossed everything together and it was a total hit. The only thing I would have done differently is not roasted the garbanzos so far ahead of time as by the time we went to eat the salad they were chewy. My fault-I haven’t roasted them too often so I didn’t realize I needed to do those closer to the actual serving of the salad as fresh out of the oven they were wonderful. This salad was a hit with everyone-no one could even tell it was vegan! Really creamy & lots of flavor. I will definitely be making it again and again.

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195 Christy January 19, 2015
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Delicious salad! All components were great, although I would double the dressing for the amount of greens recommended-it’s so yummy that I wanted it to be well coated. Croutons were good too, but I had to leave then in the oven on low heat for way longer in order for them to be crunchy, otherwise they felt a little chewy. I will make it again!

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196 Charlotte January 20, 2015

Hi Angela,

I’d love to make this but I like to make a big salad on a Sunday for a few days at work – what would be the best way to store this? Could I prepare the greens with the “cheese” and bring the dressing and chickpeas in a separate container?

Thanks – it looks delicious!

Charlotte

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197 Caitlin January 27, 2015

Hi Charlotte,

I had leftovers for lunch today. I stored the cheese and chickpeas separately in the fridge, but put them both in the same container as the lettuce this morning when I packed my lunch..dressing definitely on the side. I couldn’t tell a difference from when we had it last night, though I probably could have added the cheese and chickpeas to the lettuce for storing in the fridge, too, and still not noticed a difference.

Caitlin

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198 Charlotte January 28, 2015

Brilliant – Thanks so much for your help Caitlin!

Charlotte

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199 Ashleigh January 20, 2015
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Made this for dinner and it rocked, even my husband that loves traditional egg based Caesar salad said it was delicious. The cashews give it a fantastic texture and bring a real creaminess to the dressing. Will definitely go on my make again (and again and again) list!

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200 DMo January 22, 2015

This is amazing. I’ve made it several times and love it. I was wondering if anyone has tried freezing the dressing? I’d like to make a bigger batch.

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201 Sara April 26, 2015

I freeze the dressing and it comes out great!

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202 Erina January 22, 2015
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Brilliant recipe. A new family fave.

Thank you!

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203 Sabrene January 22, 2015
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I made this for dinner the other evening and it was a huge hit!

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204 Sarah January 24, 2015

Made this last night and loved it!!! Also ate it for lunch today :) added cucumbers and red peppers.

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205 Ilana January 24, 2015

I made this salad for Shabbos, and it was absolutely delicious! My guests (non-vegan-non-vegetarian) loved it, the sauce was amazing, and the vegan parmesan unbelievable cheesy… yummm! Totally worth the effort and God knows how much I hate washing up my blender! A winner! I will definitely make this again!

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206 V Bosvik January 26, 2015
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Fantastic recipe! I’m a newbie to vegan food and this was a perfect way to try a cashew based sauce. The whole family loved it. Thank you very much!

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207 Libby January 26, 2015
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This recipe was absolutely fantastic. The dressing tasted even better than traditional Caesar dressing. I loved the crunchy chickpeas and the vegan Parmesan, as well as the mix of kale and Romaine lettuce. As an added bonus, the recipe came together more quickly than expected. I didn’t mix mine in a big bowl (rather portioned it out to take for lunch during the week), so I’m not sure how the proportions would work out if I had mixed it all, but when I make this again I think I will double the vegan Parm. This one is going to be a staple in my kitchen!

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208 Caitlin January 27, 2015
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Really delicious..great “convert dish” — you can’t tell the difference in taste from a traditional Caesar salad, but you can boast that this version is much healthier and cruelty free! I should add my fiancé actually prepared this, and he said it felt like a lot of work for a salad. In my view, though, it was totally worth it (hehe easy for me to say when I am just the one eating it)!

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209 Neha singh January 28, 2015
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Just tried this for the first time and loved it! Didn’t have any worcestershire sauce so I subbed in soy sauce instead. I also didn’t have capers so omitted those. It turned out absolutely delicious! I’m not a vegan but actually far prefer this to traditional caesar salad.

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210 Joslin January 29, 2015

I just made this today, and it is SO GOOD! I’m gluten/free, dairy-free, and can eat very little meat,and Caesar salad is one of my most-missed dishes. You’ve done a great job making it healthier and somehow tastier! Even my old-fashioned mom loved it. Thanks, Angela!

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211 fiona January 30, 2015

Hi there, just want to say I refer to your web site a lot and enjoy many of your ideas and recipes. I am making the Caesar dressing and just want to know how long it will keep in the fridge, I guessed about a week or so?

Thanks and look forward to hearing from you

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212 Angela (Oh She Glows) February 2, 2015

Hi Fiona, I’m not positive but I would guess it would keep in the fridge for 5-7 days, possibly longer. We always eat it up by then, haha!

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213 Michelle January 31, 2015
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I loved this recipe!! Just made it and it was absolutely delicious. Because I made it for 2 people and will taking it for lunch a couple of times, I am mixing the salad dressing in to the bowls when I’m ready to eat it. Because of this, I found that I probably could have doubled the salad dressing in order to have a nice amount with each serving. Next time I will :)

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214 Fran February 2, 2015

Thanks for sharing this recipe. I made it this weekend and really enjoyed it. I substituted soy sauce for the Worchestershire sauce because I could not find any of the W sauce that didn’t contain anchovies. As a longtime vegetarian, ceasar salad is my dirty little secret but now I am trying to eliminate the anchovy component of it. Thanks for the inspiration!

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215 Clara February 3, 2015

Hi this is your non vegan reader who has been cooking your recipes for almost 2yrs now. My hubby is on the low starchy food diet as well.

Your salads and soups has been a hit. I’ve made this now- 4 x your portions for him. I didn’t say he didn’t eat loads. I love, love this recipe as I actually don’t like the normal Caesar salad recipe anyway. But this is such a winner that I am eating it as well.

Thank you for all your continued inspirations. For a non- vegan, I am sure converting a lot of meat- eaters to your food. People seem to think vegan food is so boring but your recipes are always so colourful, taste wonderful and fills you up ( which is super important to us ).

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216 Clara February 3, 2015
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Oops forgot to day I had to double the recipe for the dressing/ cheese to dress it. I also used baby cos because we don’t have romaine lettuce in season. Or the organic store said they didn’t have it anyway.

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217 Shannon February 8, 2015

This looks amazing!! I am new to vegan cooking and still learning about a lot of things. Two quick questions…if I can’t find Lacinato Kale would you recommend something else in its place? Would other kale be too strong?

Also for the chick pea croutons how do you buy those? I am normally used to buying them canned but can they be dried or? Sorry these may sound silly but I gotta start somewhere! Thanks!

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218 Kerry February 8, 2015
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Just found you (luckily) and have made a few recipes so far. I have devoured them all. Made this on SuperBowl Sunday and we devoured it. Thank you!

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219 Leslie @ Definitely Not Martha February 8, 2015
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I made this tonight and it was amazing. Made it exactly as written and it was fantastic. My husband was dubious about the idea of a vegan Caesar salad but he is now sold. I am now tempted to try adding the king oyster mushroom “bacon” I saw on the Food Lab recently to add a touch of smokey goodness.

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220 Ashley February 10, 2015
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I constantly play around with vegan caesar dressing and have been meaning to give this recipe a go since you posted it. We LOVED it! I subbed about 2 tablespoons kalamata olives instead of capers (didn’t have any) and used 1/2 cup chickpeas and 1/4 cup soaked cashews and 1-2T extra lemon because it was a little thick from the chickpeas. SO GOOD!

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221 Rebecca February 13, 2015
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I’ve made this salad several times now. It’s a game changer! Absolutely delicious, even young kids eat it without complaint :)

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222 Briar February 15, 2015
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This was really delicious, a table full of meat eaters plus a vegetarian all said it was the best Caesar salad they’d ever had. Will make again, really glad I doubled the recipe for leftovers!

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223 Marie February 15, 2015

This salad is amazing. Completely amazing.

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224 Kortni February 17, 2015

Hi there,

I am considering making a big batch of this for my wedding this year… Any idea how long the dressing would keep if I made in advance? Sounds delish, really excited to try!

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225 Laura February 19, 2015

Could I use non vegan worcestershire sauce. I know this is a vegan recipe but I was looking for a healthier alternative since ceaser salad dressing has a lot of fat and calories

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226 maria February 23, 2015

I have made this dressing twice now and it is one of my favorite! Capers give it that caeser taste. This keeps in the fridge for a few days too. Great recipe.

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227 The Vegan Junction February 27, 2015

Chickpea croutons, what an excellent idea. And I love the salad bowl in those photos!

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228 Jessica Eagle March 2, 2015
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Wow !!! Such a delicious Vegan Ceasar Salad. It was a big hit here. Ohhhh…and what can I say about the chickpea crouton…yumm yummmm !!! So delicious. Way better then the regular croutons. It is a keeper and I’ll make it on a regular basis since we LOVE Ceasar Salad and I was missing it soooo much. I couldn’t find THE recipe for us, but now….yummm !!! Thanks for this wonderful recipe :)

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229 Katie March 3, 2015
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Had this as a side dish for a birthday dinner and it was DIVINE!!! Must try! I will definitely be making this recipe lots more!! :)

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230 Mika March 3, 2015
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I have become OBSESSED with this salad and so are many of my friends who have tried the recipe!!! It’s ridiculously good and well worth the different components that need to be prepared.

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231 Dana Lasswell March 11, 2015
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Thank you soooo much! I modified slightly by reducing the water and adding balsamic in its place, used 5 cloves of fresh garlic, and increased the fresh lemon juice. Finally a wonderful substitute for a much loved, non-vegan, childhood ceasar dressing recipe. Healthier and more earth friendly version! Even Hubby approved! ;)

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232 Shelly March 14, 2015

I am salivating over this! Love your site!!! My kiddos cannot do cashews :(. Do you think I could sub the cashwes for coconut milk in the can in the fridge? And, a sub for the parmesan cheese portion where it calls for nuts, would this be okay with no nuts or is there another sub??

Thanks so much, congratulations on baby and book and new ventures!

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233 nikki March 18, 2015

Hi! Does anyone know of the nutritional information for this salad?

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234 Sus @ roughmeasures.com March 19, 2015
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WOW! I’ve just made something similar – using your dressing. Yumm! What an incredible recipe Angela! I used Hendersons relish which is a british sauce (vegan) similar to WS, delicious! Great recipe.

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235 Maryse March 22, 2015

Due to cashew allergy, would you recommend macadamia nuts or almonds as replacement?

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236 Brionna March 24, 2015
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Wait, I’m kicking myself for not making this sooner. It is sooo delicious, filling, and healthy. Now I’ll be making it weekly!

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237 Harrison April 2, 2015

We just dialed in this recipe tonight and combined it with Beyond Meat’s Seasoned “Chicken Strips” and it was amazing!! This is a solid lunch or dinner connection. Great recipe Angela!

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238 Christine April 6, 2015

This salad is so delicious! I made a double batch to go with our Easter meal, and extra dressing, which I’ve been using in my veggie wraps. Yummy!

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239 Sara April 26, 2015

Great idea, Christine!

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240 Anna April 7, 2015
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I made this to take to dinner with my boyfriend’s family. It turned out fantastic and I liked this dressing better than the one in the cookbook (though that one was awesome too!). It was so good that my boyfriend’s dad says he is scared they may start eating vegan foods even when we aren’t there! :-) A high compliment in my book. Thanks for such a wonderful recipe!

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241 Camille Hardy April 15, 2015

This looks amazing! My mouth is watering just reading it.

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242 Vanessa April 15, 2015

I love Caesar salad! The one in your cookbook is a staple in my house now. I definitely will be trying this.

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243 Faith April 15, 2015

The idea of chickpea croutons is genius!

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244 Nicole April 15, 2015

So much yum.

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245 Michelle April 16, 2015

I really want to make this salad !

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246 Sunny April 17, 2015
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This is so unique! You’re recipes are amazing!

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247 Jessica Tripp April 21, 2015
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Best salad I’ve had in awhile. I am absolutely obsessed with the chickpea crouton idea!

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248 Linda April 21, 2015

This looks just about perfect!! My husband loves Caesar Salad, and this one might the one that gives him a more positive perspective on eating vegan! Thanks!

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249 Deanna April 21, 2015

I need to make this! I used to love Caesar salad with the creamy dressing, and I’ve missed it since I’ve stopped eating dairy and stuff!

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250 Nadine April 21, 2015

I make this recipe often and never get tired of it! I use the chickpea croutons in my Buddha bowls too.

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251 P April 21, 2015

Thank you for sharing a vegan version of the caesar salad. It’s one of our favorites.

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252 nicole dziedzic April 22, 2015
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This looks like a refreshing and so delicious salad, great for when hosting a party. Would be gone quick too.

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253 Jessica Spivey April 22, 2015

You really can’t go wrong with roasted chickpeas! Great recipe!

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254 Melissa April 22, 2015

Love this salad! I’ve made it several times and it is always a crowd pleaser!!! Thanks for the recipe :)

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255 Sara April 26, 2015
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This is a life-changing Caesar Salad! OK, maybe I’m being a bit dramatic, but it is awesome! I find myself craving it! I have made it for several parties and everyone I served it to raved about it (and none of us are vegan). It is definitely time-intensive to make though so now that I know it is a keeper, I make large batches of the dressing and freeze it. Still tastes great after freezing. I think I’ll try freezing the nut and seed topping as well and see how that holds up. I would eat this just about every day if I didn’t have to prep it!

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256 Josephine April 30, 2015
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Made this last night, really delicious, definitely a keeper

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257 Jessica April 30, 2015

I can’t wait to try this! I am always looking for a good home made vegan dressing for salads and this one I must try!!

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258 Jen K May 4, 2015
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My sister and I are obsessed with this salad! We’ve been making it at least once a week… It’s the best caesar ever (vegan or not). And with kale! A woman after my own heart.

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259 Marsha A May 9, 2015

I have still yet to try roasting garbanzo beans. Love caesar salad!

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260 Jeane Campbell May 13, 2015

Love chickpeas and like even better the idea of roasting them and using them as croutons! Duh! Light on please!

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261 rachel May 14, 2015
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how is prep time 45mins, but you have to soak cashews over night or at least a few hours. its not exactly an optional step as the dressing is sort of key to this whole thing.

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262 Janis May 27, 2015

Could this dressing be made in a larger quantity and stored in a salad dressing bottle in the fridge? Do you have any thoughts as to how long it would ‘last’ this way?

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263 Sarah D June 1, 2015
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Eating this as I type! Great recipe. I’m going to serve this at my next party for sure!

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264 Amy Love June 1, 2015
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This is THE BEST caesar salad I have ever had! The caesar dressing is a keeper on its own and I will never be buying store-bought again!

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265 jaimie June 2, 2015
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omg, i have been searching for a vegan caesar salad since i became vegan 8 years ago — this is it!!! finally made it today. thank you!

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266 Jennifer June 8, 2015
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AMAZING!! A friend of mine has made this several times and it is always a bit hit!! You would never guess this doesn’t have cheese and the flavour is perfect caesar!

I am going to attempt in myself soon, just need a replacement for the cashews since my significant other is deathly allergic!!
Any suggestions???

Thanks!

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267 Diane Chandler August 7, 2015

Maybe you could try it with macadamia nuts? Not sure but it seems like they may be a good substitute. I just made it with the cashews – although I didn’t have capers so dropped two olives into the blender instead and I have to say that it was the beet caesar dressing I’ve ever had!!

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268 Gigi Balsamico June 14, 2015
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THIS IS AMAZING!
Making it today, we are on vacation so I’m feeding 2 vegans and 13 non vegans! Thank you!

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269 Natashia June 18, 2015

I’ve managed to blend my parmesan cheese into a paste! :/
Any suggestions of what to add to it to make it crumbly?

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270 spaceranger August 3, 2015

Mmmmm, I made this salad for a get together that included folks with a variety of dietary restrictions. Everyone there could enjoy it, it went over very well, and now I’m OBSESSED with it. It’s soooo delicious. Thank you!

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271 Diane Chandler August 7, 2015
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Just made the caesar dressing for this and WOW Oh WOW – is it good!!! Ten times better than other caesar dressings I’ve tried in the past! Thanks so much for your recipe!!!

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272 Ally August 21, 2015
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Garlicy, creamy, but not in that heavy kind of make you want to throw up way, mmmm soo goood! I have dreams about this recipe.

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273 LUZ August 25, 2015
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MY HUSBAND SAID THIS IS THE BEST SALAD HE EVER HAD SO FAR. IT IS SO SATISFIYING AND SO GOOD. I MADE MY PARMESAN CHEESE WITH PEANUTS AND IT WAS EXCELENT
THANKS

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274 Caitlin August 26, 2015

Really Angela?? How is it that you’re able to create one amazing recipe after another?? Made this for supper the past 2 nights- so good!! I try to do a salad night twice/week and my partner usually obliges but resists and this one was a home run!

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275 Lise August 28, 2015
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Hi Angela! Just finished making the Caesar salad with the nutty herb croutons from your book “Oh She Glows” for the third time (each time doubling the recipe) this summer! OMG are the nutty herb croutons ever good! Our family just loves it and I have to agree, it’s hard not eating the croutons when they just come out of the oven! :) Thank you for another amazing recipe!

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276 Lisa August 28, 2015
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I finally made this tonight. It was so freaking good!! So glad I doubled the dressing and have more greens in my fridge.

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277 Cassidy August 30, 2015
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This was absolutely spectacular! Especially with some coconut bacon mixed in. So, so good.

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278 James September 7, 2015

Does this have soy in it?

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279 Emma September 14, 2015

I just made this! Incredible. I am so grateful for your blog! Thank you.

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280 Rachel Ward September 15, 2015
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I finally got around to making this after ages of it sitting on my Pin board and it totally did not disappoint! My 7 year old daughter said it was awesome so I think that’s a slam dunk :) I added marinated seitan, steamed asparagus and pine nuts and I did not soak my cashews as I had not prepared in advance to make this, but in my Vitamix it all blended up perfectly.

Thank you for a very well written recipe <3

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281 joyce.y. October 5, 2015
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I had to get right up and make those chickpea croutons. They’re not gonna make it to any salad….they may not even live to cool off! And I’m dreaming up the next flavors: curry, garlic+onion, lemon-garlic…m-m-m! My new protein treat!

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282 Saysha October 7, 2015
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Angela! Girl!. This caesar salad dressing was soooo good! It’s better than the “real thing”. Just made it tonight for work tomorrow. I had a little taste and I’ve never been so excited to eat salad for lunch the next day! My family liked it (we are non vegans) but I’m trying to put some health into our Caribbean diets. Lol just wanted to say thanks and may God continue to bless your work dedication and creativity. : )

P.s. this is one of my first times commenting on anybody’s recipe or anyone’s anything on the internet… and that’s saying something! Lol

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283 Angela (Oh She Glows) October 13, 2015

Well I’m so happy to hear I got your first internet comment ever! haha. Thank you for the review!

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284 Julie October 7, 2015

Made this salad and it was a huge hit! The dressing is unreal. How long does the dressing last in the fridge? Thanks!!

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285 Danielle October 9, 2015
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This is my favorite salad. I have made this recipe several times and everyone loves it!

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286 Tess October 10, 2015

Love this recipe! I’m making it for dinner tonight. The chickpeas are roasting as we speak! I double the dressing recipe so I can use it after in the month for a quick dinner. :)

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287 Megan October 16, 2015

I’ve recently bought your cookbook and am in love with it. I have a question borne from ignorance: can roasted cashews be used in place of raw cashews in the dressings and sauces? I am allergic to raw cashews (burning sensation in my gums and digestive tract) but have no issues with roasted.

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288 Ali November 1, 2015
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Made this last night. It was delicious! My finicky 11yr. old liked it and even my 2.5 year old tried it and wanted to eat it, but unfortunately was too garlicky for her. So, next time a little less raw garlic for us. Thank you

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289 Ruby November 7, 2015
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This was delicious! How long is the dressing good for in the fridge?

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290 kamilahc13 November 17, 2015
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This is my first time using one of your recipes and making a dressing from scratch. It was absolutely amazing! My un-vegan fiance was obsessed with it and said its better than the regular dairy-based dressing! I am not a fan of salads but after this,I’m going to try all of your salad recipes!

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291 Heather November 19, 2015

I haven’t had ceasar salad in a LONG time, but I used to love. I don’t make it simply because I don’t keep mayo around anymore. I try to make most of our condiments and mayo was one that went by the wayside.

This tasted like real dressing! I was really surprised. Both my bf and I really liked it. I realized halfway through throwing things in the blender that I didn’t have Worsh. sauce. But I read that you could sub 2 tsp of soy sauce/tamari and a pinch of lemon juice and sugar, so I did that. I’m not vegan, so I realized after I could have used anchovy, but it was great as is. I’d love to try it with roasted chickpeas.

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292 Monica November 22, 2015

Is there a reason you can’t make the roasted chickpeas the night before? I am traveling 2 hours on thanksgiving day and it would help me immensely if I could roast them the night before and put into a covered container for travel. I would like to get to my destination and just be able to assemble it without having to use the host’s oven.

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293 Michelle November 27, 2015
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Thank you so much for this amazing recipe. I made it as part of our Thanksgiving meal and everyone loved it. It looks so pretty too! My husband says it tastes like a “real” cesar salad from a fancy restaurant. I will be making it again!

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294 Megan Scott November 30, 2015
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Amazing. Made it two nights in a row. I love Caesar salad and this is by far the best one I ever had!

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295 Lisa December 1, 2015
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So very good! Will be making this often! :)

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296 Dana Lasswell December 6, 2015

Fabulous!!! I was missing my old ceasar dressing! I substituted balsamic for the worcestershire. Highly recommend trying that modification as well. Thanks so much!

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297 sandy December 15, 2015
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I made this as part of a vegan Thanksgiving, for my vegan daughter. The “fake cheese” was the big hit. We had plenty left over, since it was just the two of us, and we’ve found a dozen ways to use it. I’m back here not to leave a comment but to get the recipe again so we can make another batch. THANK YOU!

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298 Notsopokey December 26, 2015
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BEST Caesar dressing ever- vegan or no!

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299 Krista December 26, 2015
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Omg! I made this tonight for a quick dinner and HOLY S#^+ was it amazing! I’m new to the vegan world and am still testing the waters, i.e. seeing what I can pass off as a non vegan dish to my husband, and this was perfect! He never new the difference and even thought thi was the best version yet. Thanks bunches!!

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300 Kate December 29, 2015
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This salad lives up to its name! I made it for Thanksgiving and my non-vegan sister asked for the recipe. She made it for another holiday party for non-vegans and said everyone loved it! I plan on using this dressing for other salads as well – it is so creamy, filling and satisfying! Thanks for this amazing recipe.

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301 Delfina December 29, 2015
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Love love love this salad! I made it for Christmas dinner and everyone really enjoyed it. I’ve been eating it every day since. I can’t believe how much it tastes like regular caesar salad!

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302 Sarah V. January 2, 2016

It seems like a main component – is there anything you can sub for cashews? (allergy!)

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303 Jenny January 4, 2016
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This is the bomb! It formed part of our Christmas lunch, and was truly crowd-pleasing. A new family favourite. :-)

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304 Corey January 4, 2016
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First of all, this is amazing and truly a crowd pleaser. Vegetarians have the option to use parmesan instead of the nutrition yeast + nut mix, which we did.

If you don’t soak the cashews in advance, boil the cashews for 15 minutes and let them cool. They’ll be soft and ready for blending. I’ve used this trick on a few Oh She Glows recipes and it’s always worked beautifully. It avoids the “oh crap, I didn’t soak so I can’t make this” situation.

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305 cheryl January 6, 2016
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Amazing dressing!!

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306 Tammy January 8, 2016

I just made the Chakra Caesar Salad from your book and we love it. I did find it really thick and wasn’t sure if that is as expected or if I needed to add more water. Now I see you have this new version that uses cashews rather than almonds. I have a few questions and if you or any of your followers are able to answer that would be fantastic.
1) Chakra Caesar Salad – is it supposed to be very thick (not runny at all)?
2) Between this posted version and the book version which one is better?
3) Both versions – how long can you store them in the fridge?

Thank you Angela. I absolutely love your cookbook and Ive tried about 15 recipes so far. Each one is a hit. We are not vegan but like to switch it up and look for more reasons to increase our vegetable intake.

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307 Perdita January 9, 2016

This salad is AMAZING! Made last night, husband and 10-year-old daughter loved it! Even better today. :)

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308 Kate January 12, 2016

I’ve had this on my “To Make” list for quite some time and only got around to finally making it tonight for dinner. Oh my gosh… it is fantastic. I’m a huge caesar salad fan/connoisseur and I had my reservations, but this may be my new standard. Thank you so much for the recipe!! I’m so excited to make it for friends and family when they come over.

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309 Mariko January 22, 2016

Absolutely amazing! I made this salad for Dinner tonight and the crowd went wide! Thank you for posting!

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310 Lanae January 28, 2016
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This is the best caesar salad I have ever eaten! My husband and I devoured it! I will definitely be making this again! Thanks!

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311 Natalie February 4, 2016
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Oh my goodness, this was absolutely delicious! This was my first attempt at a vegan caesar dressing and it was delicious! Everything about this salad was heavenly delicious. I made mine for a week of lunch meals and just kept the components separate in the fridge and combined each serving together each day. I was surprised at how well everything held up, even the chick pea croutons. They weren’t super crispy after a day or so, but were still delicious! I added some whole grain fusilli pasta and chopped roasted almonds to add a little more protein to the meal and it was so great. I think a pasta salad with this dressing would be amazing as well!

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312 Bita February 6, 2016

This looks so good – my mouth is watering! We love Caesar salads but haven’t had them in a long while because, well, too fattenimg. I’m going to try the chick pea croutons tonight! Thanks for the inspiration ??

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313 Preeya February 11, 2016

I just made the caesar dressing, and I can’t believe how delicious it is! I was literally licking the spoon! It tastes just. like. caesar. dressing!

The only modifications I made were that I added 3 cloves of garlic instead of 1, I added white miso instead of vegan Worcestershire, and I doubled the quantity of water simply because I like my dressing on the runnier side.

The roasted chickpeas are in the oven right now. I’ve never been so excited to eat a salad! <3

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314 Beth February 12, 2016

Great recipe!!
Can you freeze the caeser dressing, to use again later?

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315 Anastasia February 20, 2016
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Made this salad today, loved it! I wish it didn’t take so much time to make though, especially the chickpeas, but in the end I felt proud for making it all myself from scratch :P I used spinach and kale instead of lettuce and it was great

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316 Filipa March 10, 2016

Hi Angela,

Your recipes have yet to disappoint this almost vegetarian family. This salad looks amazing and I’ll try it tonight. Have you considered doing meal plans with shopping lists based on all your recipes? I’m not the best planner when it comes to meal and find myself at the grocery store often to purchase the ingredients I need. HELP me plan! ;)

thanks
F

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317 Chloe March 14, 2016
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A major hit, and I haven’t even added the chickpea ‘croutons’ yet. I’m cooking for a family who is doing alot of vegan experimentation right now and one member is also celiac. A friend of mine mentioned her vegetarian friend cooked her alot of lovely things from the cookbook so I thought I’d try. I don’t yet have nutritional yeast and was short on time so didn’t do chickpeas, so I thought we’d just serve with real cheese (since we aren’t completely vegan yet) and toasted pepitas. The dressing is so good and flavorful that we ended up skipping the cheese altogether! We have a foodie family and I am very hard to impress as far as innovative and tasty new recipes, so I’m converted.

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318 Angela Liddon March 17, 2016

Hi Chloe, it’s so great to hear you and your family enjoyed the salad! It’s definitely a fav recipe around here. If you try anything else from the blog or cookbook, I hope you enjoy it just as well! :)

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319 Stacy March 18, 2016

Did you change seed/parm recipe? It used to have sesame seeds right? And no fresh garlic? I had this page book marked for reference. I really liked it the way it was :(

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320 Angela Liddon March 23, 2016

Yes, the recipe has been slightly modified in recent weeks. Hopefully, if you give the new version a try, you’ll agree with me that this topping is even more flavourful!

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321 Laura Bassett March 20, 2016
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Wowzers. This was truly crowd-pleasing! I took it to a potluck last night, and everyone loved it. When I told them that it was vegan, they were all shocked! So so good.

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322 Angela Liddon March 22, 2016

Glad to hear the recipe was a hit, Laura!

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323 taryn bone March 27, 2016
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Angela, what a hit! I can not believe how delicious this caesar salad is. A new favorite in my house and with my friends. Made this today for Easter Brunch. Two thumbs up!

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324 Angela Liddon March 28, 2016

I’m glad to hear you enjoyed it. :) Happy Easter, Taryn!

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325 Jade March 29, 2016
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Creative and delicious spin on the classic Caesar salad. I made this for our family Easter lunch. Everyone went back for seconds, even my brother-in-law who doesn’t like kale!

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326 Angela Liddon March 30, 2016

I’m glad to hear everyone enjoyed the recipe, Jade! :)

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327 Meg April 5, 2016

Hey! Thanks so much for your beautiful website, to-die-for cookbook and awesome blog posts. You rock! I’m wondering, since I’m a single lady, and often just cook for one, do you recommend only roasting the amount of chickpeas you want on the salad? They’re probably not great the following day, hey?

xo

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328 Angela Liddon April 29, 2016

Hi Meg, sorry for the delayed response on this! You can definitely roast just a single serving of chickpeas. Or, if you make a full batch and end up with leftovers, you can let them cook completely and then pop them in a container in the freezer; they’ll keep well there for about 5-7 days. To reheat, simply place the frozen chickpeas on a baking sheet and roast them at 400 degrees F for 5-10 minutes. Hope this helps!

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329 Bridget April 6, 2016

Why do t you put one teaspoon instead of half a tablespoon?

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330 Angela Liddon April 13, 2016

Hi Bridget, great question! Half a tablespoon is slightly larger than a teaspoon: there are 3 teaspoons in 1 tablespoon. Hope this helps!

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331 Margaret C. April 11, 2016
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Very Delicious!!! It’s a favorite of my non-vegan teenage daughter as she is requests this several times a week. I have brought it to Holiday family dinner parties and my omnivore dad loves it. Having been in the food business for many years, my dad is hard to please. I usually have to double the recipe to keep everyone happy :)

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332 Angela Liddon April 12, 2016

Aw, thanks for the awesome comment, Margaret. I love that your dad loves it so much!!

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333 Ann Jesse April 17, 2016

This was UNBELIEVABLE! It is my go-to salad now for parties. My non-vegan friends will eventually stop giving me grief and finally accept that plant-based eating is good for you AND delicious.

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334 Angela Liddon April 18, 2016

I’m so happy you enjoyed the recipe, Ann, and that it’s lived up to its name! :)

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335 Brendan Lentz April 17, 2016
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Angela,

Thanks! My girlfriend and I just made this and we loved it! Looking forward to sharing it and having leftovers tomorrow. We don’t have a food processor so just made the cheese in the vitamix – it worked out fine. It’s now added to the rotation with the enchiladas and the chickpea salad!

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336 Angela Liddon April 18, 2016

I’m glad the recipe was a hit, Brendan! It’s definitely one of my favs (along with the other two recipes you mentioned – sounds like a great recipe rotation to me!). I hope you enjoy whatever you try next just as much.

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337 Laura April 18, 2016

This looks divine! Do you think I can substitute white beans for garbanzo? or possibly fava?
I’m allergic to garbanzos…. :(

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338 Angela Liddon April 21, 2016

Hi Laura, I haven’t tried it yet, but apparently you can roast other beans in lieu of chickpeas. If you try it out please let us know how it goes!

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339 Emma Patterson April 29, 2016

How long does the dressing keep in the fridge?

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340 Angela Liddon April 29, 2016

Hi Emma, I’m not 100% certain (we always eat it too fast! haha), but I would guess it would keep in the fridge for 5-7 days, possibly longer.

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341 Alecia May 13, 2016

Hi Angela,
Can you recommend the best substitute for hemp in this recipe? It’s actually illegal to ingest it in Australia (crazy I know….)!!!!!!
thanks,
Alecia

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342 Tanya Wilson June 8, 2016

You can still buy it from most health food stores everywhere in Australia

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343 Alecia June 9, 2016

Yes I know Tanya, I own a organic good store and café. I can’t sell a meal made with hemp seeds as its illegal to ingest in Australia (despite everyone doing so), which is why I asked what might be a good alternative.

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344 Angela Liddon June 10, 2016

Hi Alecia, Since it’s only a couple tablespoons, I’d probably just swap it with a couple more tablespoons of cashews! Easy that way. :)

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345 Kim May 14, 2016
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Did this recipe used to call for sesame seeds? Am I crazy or is it not listed as an ingredient anymore?

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346 Alison May 17, 2016
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I just made this recipe the other day and it is Ahhhhh-MAZING! I intend to make it for my next dinner party. …and all the time in general!

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347 Jen May 23, 2016
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This was excellent! Absolutely amazing Caeser. Will be included in my new repertoire!

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348 Angela Liddon May 24, 2016

So glad it was a hit, Jen!:)

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349 Haley June 3, 2016
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This salad is DELICIOUS!!! I cannot get enough of it! I have eaten it for lunch almost every day for the last two weeks and again for dinner at least 5 times. It is so good! Bravo!!

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350 Angela Liddon June 6, 2016

I’m so happy you’re loving the Caesar Salad, Haley!! It’s a big favourite in our house, too. :)

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351 Tanya Wilson June 8, 2016
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Tried this last night! The other mouth I was feeding said it was up there in the top 3 salads he’s ever had! Yum. Can’t wait to eat leftovers for lunch and then make it again sometime soon

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352 Angela Liddon June 8, 2016

Hi Tanya, it’s great to hear the salad was a hit!! Enjoy those leftovers.

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353 Brandy June 17, 2016

What an amazing, amazing salad! I made this over the weekend with your Butternut Squash Man ‘n’ Cheeze and it was quite the combo! First time my boyfriend has eaten kale so I was a little worried, but he loved it! I made the salad as it with no subs. He said the salad was so good and that he will definitely eat it again :) I am new to following your blog so have been so pleased with all of the recipes I have tried so far even though I’m not vegan/vegetarian.

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354 Bill June 23, 2016
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Excellent! So good we had salads with this dressing two nights in a row.

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355 Angela Liddon June 24, 2016

I’m happy to hear it’s a winner, Bill! We definitely love the dressing too. :)

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356 Leaf July 5, 2016
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Caesar salad is one of my kids’ most favorite meals! I’m slowwwwwly transitioning them to a plant based diet, and this recipe is a life saver- the dressing is amazing and these kids will do anything for a roasted chickpea! Thank you so much for letting them keep Carsar salad in their lives :-)

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357 Angela Liddon July 8, 2016

I’m so happy your kids have been liking the recipe!! :)

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358 Ashley July 11, 2016
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I brought this salad to my sister’s wedding shower yesterday, and it was a HUGE hit. It’s certainly worthy of its “Crowd-Pleasing” title, and I can’t wait to make it again. As always, thank you for the wonderful recipe, Angela!

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359 Lynn August 5, 2016

I see in the dressing and “parmesan” cheese you add both raw garlic and garlic powder. Please explain why the combination instead of one or the other. Thank you.

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360 Peggy K August 21, 2016
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Made the salad dressing and loved it! Used 2 cloves of garlic.

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361 Angela Liddon August 23, 2016

So glad you enjoyed it, Peggy!

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362 Lyndsay August 24, 2016
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Made this exactly like the recipe listed and it was SOOOO delicious. I’ve made chickpea croutons one other time and they were totally grainy, but this time I left them in the warm oven to cool and they were incredible. This was my first time using soaked cashews in a recipe and the dressing was so delicious! Such a great recipe. My husband loved it as well.

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363 Angela Liddon August 25, 2016

I’m glad it turned out so well for you, Lyndsay!! (Even the chickpea croutons this time around!)

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364 Christina August 31, 2016

This looks delicious! I’m having people over for dinner Sunday and will definitely try it. It looks like it’s probably not big enough to be a stand alone entree though. What would you recommend as gluten free an accompaniment or entree to go with it?

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365 Angela Liddon September 8, 2016

Hey Christina, I think this may be getting to you too late (so sorry!), but there are so many great possibilities that I’m sure what ever you ended up doing was fantastic. For future brainstorming, soup and salad is always a classic pairing, and some gluten-free/gluten-free-option soups that I think would make particularly great accompaniments to the Vegan Caesar Salad include my Summer Harvest Tortilla Soup (The Oh She Glows Cookbook p. 135), 10-Spice Vegetable Soup, and Cream of Tomato Soup (p. 141). My Favourite Vegan Chili would also work well. Another “lighter” pairing option I’d recommend is my Crispy Smashed Potatoes with Avocado Garlic Aioli. For entrees, you could again go the classic route and serve the salad as a pasta accompaniment (for a killer tomato sauce recipe, I highly recommend my Fail-Proof Marinara Sauce, p. 175 from Oh She Glows Every Day) topped with my Cashew or Pepita Vegan Parmesan (p. 267).

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366 Jessica September 3, 2016
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This is the best dressing I’ve ever had. I think I may have it everyday for the rest of my life. Even my 2 year old devours her salad! I don’t even need the vegan parm and have yet to make the “croutons.” We can’t have citrus so used 1 tsp of white vinegar. I also tried it with half the oil and was amazing!!!! LOVE this!!!!

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367 Abby Smith September 18, 2016
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This dressing is AMAZING! I am trying to eat more veggies so last night I googled salad dressings and recipes. For some reason I’m really craving a chaser salad (probably bc I’m a salad novice and I want to ease into this new salad spree) I’m so glad I made this!

I forgot to buy a lemon and added an extra garlic clove bc I ran out of garlic powder.

I was literally scraping out the blender and licking it clean. Thank you!

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368 Angela Liddon September 19, 2016

So glad you enjoyed it, Abby!

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369 Eva September 21, 2016
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Tried this last night with my mom, and we thought it was spectacular! I don’t know how you managed to create a dressing that was vegan and tasted better than the real thing. The only thing I might leave out in the future is the chickpea croutons, as I thought the salad was good enough without them. Thanks for an awesome recipe that will definitely be made again.

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370 Angela Liddon September 23, 2016

Thanks for the great comment, Eva! I’m so happy you and your mom enjoyed the salad. We absolutely love it around here, too–so it’s always great to see it win over more fans! :)

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371 Selena September 25, 2016

Hi! Can you sub the Worcestershire sauce for anything? Thanks!

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