Crowd-Pleasing Vegan Caesar Salad

by Angela (Oh She Glows) on November 24, 2014

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

4.9 from 165 reviews
Print

Crowd-Pleasing Vegan Caesar Salad

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

By

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

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.

Let's get social! Follow Angela on Instagram @ohsheglows, Facebook, Twitter, Pinterest, Snapchat, and Google+

Previous Posts

{ 476 comments… read them below or add one }

Franziska November 24, 2014 at 9:50 am

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

Reply

Laura November 24, 2014 at 3:50 pm

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

Reply

Angela (Oh She Glows) November 25, 2014 at 9:07 am

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

Reply

Diane November 24, 2014 at 9:59 am

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,

Reply

Angela (Oh She Glows) November 24, 2014 at 10:12 am

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

Reply

Angela (Oh She Glows) November 24, 2014 at 10:14 am

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.

Reply

Ania November 24, 2014 at 12:32 pm

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. :)

Reply

Alaina M. @ The Simple Peach November 24, 2014 at 12:53 pm

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 :)

Reply

Angela (Oh She Glows) November 24, 2014 at 4:14 pm

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

Reply

robin May 4, 2015 at 5:38 pm

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

Reply

Beth July 12, 2015 at 11:45 pm

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.

Reply

Sophie August 28, 2015 at 1:04 pm

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.

Jessica Lauren DeBry January 22, 2015 at 9:53 pm

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

Reply

Laura November 24, 2014 at 10:01 am

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 =)

Reply

Ceara @ Ceara's Kitchen November 24, 2014 at 10:03 am

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? :)

Reply

Erica { EricaDHouse.com } November 24, 2014 at 10:03 am

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.

Reply

Christine @ Gotta Eat Green November 24, 2014 at 10:04 am

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

Reply

Emma @ Life's A Runner November 24, 2014 at 10:19 am

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.

Reply

Alina November 24, 2014 at 10:29 am

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).

Reply

Charlie November 24, 2014 at 10:46 am

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!

Reply

Seton Marie January 4, 2015 at 9:26 am

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

Reply

K November 24, 2014 at 10:58 am

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

Reply

Erin November 24, 2014 at 11:03 am

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

Reply

Lindsey @ Simply Lindsey November 24, 2014 at 11:04 am

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

Reply

Annaliese November 24, 2014 at 11:21 am

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 :)

Reply

Kati November 24, 2014 at 11:39 am

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

Reply

Abby @ The Frosted Vegan November 24, 2014 at 12:00 pm

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

Reply

Jessica @ TwoGreenPeas November 24, 2014 at 12:07 pm

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 :)

Reply

Anne Marie November 24, 2014 at 12:10 pm

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. :)

Reply

Angela (Oh She Glows) November 24, 2014 at 4:17 pm

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

Reply

AGS November 24, 2014 at 12:16 pm

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.

Reply

Stephanie November 24, 2014 at 3:40 pm

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

Reply

Emily November 24, 2014 at 1:01 pm

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

Reply

Cassie November 24, 2014 at 1:39 pm

Beautiful pictures!

Reply

Jill November 24, 2014 at 1:52 pm

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

Reply

Nienke / / Drumles in Den Haag November 24, 2014 at 2:57 pm

Really nice recipe en lovely pictures. Makes me hungry!

Reply

Millie l Add A Little November 24, 2014 at 3:03 pm

This looks wonderful and so tasty as well as filling!

Reply

S Lauren | Modern Granola November 24, 2014 at 3:21 pm

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

Reply

Lia @ Luscious Living November 24, 2014 at 3:31 pm

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!

Reply

Angela @ Eat Spin Run Repeat November 24, 2014 at 6:30 pm

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. ;)

Reply

Georgina November 24, 2014 at 6:39 pm

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

Reply

~ Carmen ~ November 24, 2014 at 6:50 pm
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 ▲

Reply

Jessie November 24, 2014 at 7:10 pm

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

Reply

Carrie (This Fit Chick) November 24, 2014 at 7:18 pm

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

Reply

Leslie November 24, 2014 at 9:02 pm
Recipe Rating:

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!

Reply

Eden November 24, 2014 at 9:14 pm

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

Reply

Monique @ Ambitious Kitchen November 24, 2014 at 9:30 pm

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

Reply

Jessica November 24, 2014 at 9:32 pm

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!

Reply

Queenoffitness November 24, 2014 at 10:03 pm

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.

Reply

Christina @ The Beautiful Balance November 24, 2014 at 10:27 pm

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

Reply

Sarah C November 24, 2014 at 10:27 pm

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?

Reply

Michelle @ Vitamin Sunshine November 25, 2014 at 12:12 am
Recipe Rating:

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!

Reply

Kari @ Cooking with Toddlers November 25, 2014 at 12:38 am

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

Reply

Katrina @ Warm Vanilla Sugar November 25, 2014 at 1:48 am

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

Reply

jessie @ Vitamin Valentine November 25, 2014 at 8:25 am

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

Reply

Erika D November 25, 2014 at 9:24 am

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?

Reply

Angela (Oh She Glows) November 25, 2014 at 9:32 am

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

Reply

Hilary November 25, 2014 at 9:29 am

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!

Reply

Jessica @ Laces and Lattes November 25, 2014 at 10:49 am

This is perfection.

Reply

Tedi November 25, 2014 at 11:26 am

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

Reply

Sonya November 25, 2014 at 12:29 pm

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!

Reply

Angela (Oh She Glows) November 25, 2014 at 3:44 pm

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

Reply

Heather Mason November 25, 2014 at 3:16 pm

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

Reply

Shanna November 25, 2014 at 4:34 pm

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!

Reply

Lee @ Modern Granola November 25, 2014 at 4:59 pm

This looks amazing! Lovely photos.

Reply

Kelli November 25, 2014 at 5:56 pm

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

Reply

Rosanna November 25, 2014 at 6:29 pm
Recipe Rating:

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!

Reply

Kristin November 25, 2014 at 8:19 pm

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!!!!

Reply

Angela (Oh She Glows) November 26, 2014 at 1:27 pm

no they dont :) enjoy!

Reply

Iron Stef November 25, 2014 at 8:39 pm
Recipe Rating:

the dressing is super yummy! I am vegan about 60% of the time and your recipes are so helpful and inspiring!

Reply

Melissa Gillies November 25, 2014 at 9:52 pm

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

Reply

Angela (Oh She Glows) November 26, 2014 at 1:22 pm

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

Reply

Patty December 6, 2014 at 9:17 am

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

Reply

Elizabeth November 25, 2014 at 10:03 pm
Recipe Rating:

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

Reply

Angela (Oh She Glows) November 26, 2014 at 1:21 pm

so happy to hear this! :)

Reply

Matea November 26, 2014 at 10:22 am

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

Reply

Megan November 26, 2014 at 10:56 am

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!

Reply

Angela (Oh She Glows) November 26, 2014 at 1:19 pm

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

Reply

Megan December 1, 2014 at 1:31 pm
Recipe Rating:

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!!

Reply

Catherine November 27, 2014 at 1:59 am
Recipe Rating:

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!

Reply

Julia (Newfoundland) November 27, 2014 at 8:48 am
Recipe Rating:

Made this for supper last night… so yummy!!!! Thanks as always :)

Reply

Katie November 27, 2014 at 2:21 pm

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!

Reply

Lesley November 27, 2014 at 4:27 pm
Recipe Rating:

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!

Reply

Naomi Casiro November 27, 2014 at 10:18 pm

Any suggestions for a sub for the worcestershire sauce?

Cheers!
Naomi

Reply

Carrie November 28, 2014 at 10:11 am
Recipe Rating:

Made it for Thanksgiving dinner. Loved it! A very hearty vegan salad!

Reply

Jennifer S. November 28, 2014 at 1:50 pm
Recipe Rating:

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.

Reply

Angela (Oh She Glows) December 1, 2014 at 7:06 pm

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!

Reply

Nicole November 28, 2014 at 3:27 pm
Recipe Rating:

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 :)

Reply

ellie | fit for the soul November 28, 2014 at 3:52 pm

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? :)

Reply

Mauricio November 29, 2014 at 10:21 am

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.

Reply

Natalie November 29, 2014 at 2:39 pm

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!

Reply

Angela (Oh She Glows) December 1, 2014 at 7:02 pm

Thank you Natalie!! Welcome back :)

Reply

Pam Allard November 29, 2014 at 5:18 pm
Recipe Rating:

This Caesar salad was a huge hit! Everyone raved!

Reply

Amy November 29, 2014 at 6:18 pm

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

Reply

Jodi Duncan November 30, 2014 at 2:54 am

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/

Reply

Jennifer Sproha November 30, 2014 at 9:50 am
Recipe Rating:

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!

Reply

Sue November 30, 2014 at 10:45 am
Recipe Rating:

Loved this!

Reply

stephanie williams November 30, 2014 at 2:05 pm
Recipe Rating:

Just made it! A hit with the whole family…I hid some of it so I could have leftover for lunch tomorrow.

Reply

Sherry November 30, 2014 at 4:23 pm

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

Reply

Crystal November 30, 2014 at 5:19 pm
Recipe Rating:

Wow! This recipe is wonderful! Going back for more now;-)

Reply

Alena November 30, 2014 at 6:26 pm

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

Reply

Rebecca November 30, 2014 at 8:02 pm

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!

Reply

Lisa Slovin November 30, 2014 at 8:39 pm

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

Reply

Jan November 30, 2014 at 9:37 pm

GROSS i made this and it was really horrible

Reply

Michelle December 1, 2014 at 12:26 am

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!

Reply

Cory December 1, 2014 at 12:11 pm
Recipe Rating:

Best.Caesardressing.EVER!!!
By the way…I totally recommend kale chips instead of just kale…

Reply

Ashlee December 1, 2014 at 5:03 pm

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!

Reply

Allana Preston December 2, 2014 at 11:54 am

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.

Reply

Karen December 2, 2014 at 12:19 pm

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

Reply

Casey December 2, 2014 at 12:36 pm
Recipe Rating:

This was so SO good! Such a keeper, thankyou!

Reply

Jenny-from-the-Block December 2, 2014 at 1:56 pm

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

Reply

Caralyn @ glutenfreehappytummy December 2, 2014 at 2:51 pm

this looks incredible! I love the chickpeas!

Reply

Emma December 2, 2014 at 3:37 pm

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

Reply

Emma December 2, 2014 at 7:48 pm

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

Reply

Angela (Oh She Glows) December 4, 2014 at 11:49 am

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

Reply

Rachel December 3, 2014 at 9:58 am

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!

Reply

Angela (Oh She Glows) December 4, 2014 at 11:44 am

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

Reply

[email protected] n Dishes December 3, 2014 at 6:14 pm

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

Reply

Amana December 3, 2014 at 7:05 pm
Recipe Rating:

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

Reply

Michaell @ Foodscape December 3, 2014 at 8:49 pm

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!

Reply

Adrianna December 4, 2014 at 1:39 pm
Recipe Rating:

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

Reply

Sheryll December 5, 2014 at 9:51 am

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!

Reply

Laura December 5, 2014 at 11:49 am

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!

Reply

Quilucru December 5, 2014 at 11:15 pm
Recipe Rating:

I made this for lunch Time and il Washington a big hit. The dressing os superb. Thank you.

Reply

Megan December 7, 2014 at 12:52 pm
Recipe Rating:

I loved this ceasar salad version the best so far! Made it for my family and everyone loved it!

Reply

Shelly December 7, 2014 at 6:42 pm

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

Reply

Red December 7, 2014 at 10:26 pm

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!

Reply

Cieciorka December 8, 2014 at 2:06 am
Recipe Rating:

This looks very tasty. Cant wait to prepare one for my family. Thank you. Best

Reply

melanie December 9, 2014 at 10:41 am

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!

Reply

Anna December 9, 2014 at 12:58 pm

Looks great!

Reply

Kaitlin @ TheGardenGrazer December 9, 2014 at 3:55 pm
Recipe Rating:

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!!

Reply

Christine Williamson December 9, 2014 at 5:54 pm

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.

Reply

Katie Barthel December 9, 2014 at 6:16 pm
Recipe Rating:

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.

Reply

Noelle December 9, 2014 at 9:22 pm

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

Reply

Amanda Rae December 9, 2014 at 10:06 pm
Recipe Rating:

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!

Reply

Mandira December 10, 2014 at 8:07 am

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

Reply

arist December 10, 2014 at 11:03 am

I will try this recipe for Christmas.. thanks

Reply

Lauren December 10, 2014 at 9:27 pm
Recipe Rating:

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 :)

Reply

Alex Caspero MA,RD (@delishknowledge) December 10, 2014 at 11:19 pm
Recipe Rating:

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 :)

Reply

Roxy December 11, 2014 at 7:20 am
Recipe Rating:

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!

Reply

olivia December 12, 2014 at 2:40 pm

This looks delish!!

Reply

Nicole @ Foodie Loves Fitness December 12, 2014 at 3:16 pm

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

Reply

Julia December 12, 2014 at 4:19 pm
Recipe Rating:

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

Reply

Hannah December 12, 2014 at 5:55 pm

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

Reply

Melissa December 14, 2014 at 12:09 pm
Recipe Rating:

Made it twice. Love it!!

Reply

Stina December 15, 2014 at 8:51 am
Recipe Rating:

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!

Reply

David December 16, 2014 at 1:50 am

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.

Reply

Andrea December 16, 2014 at 1:21 pm

Any suggestions on making this oil free?

Reply

Danielle December 16, 2014 at 5:46 pm
Recipe Rating:

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?

Reply

Kelly December 17, 2014 at 8:44 pm
Recipe Rating:

Just made this. Absolutely delicious.

Reply

Christy Patterson December 19, 2014 at 4:18 pm
Recipe Rating:

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!!

Reply

Anne-Marie December 22, 2014 at 1:51 pm

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

Reply

Sharon December 23, 2014 at 11:03 am

Which book includes this vegan caesar?
Thank you!

Reply

Angela (Oh She Glows) December 23, 2014 at 3:48 pm

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

Reply

Rebecca December 27, 2014 at 9:10 pm
Recipe Rating:

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

Reply

Natasha December 28, 2014 at 11:07 am
Recipe Rating:

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.

Reply

Erin December 28, 2014 at 10:17 pm
Recipe Rating:

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!

Reply

Andrea December 29, 2014 at 4:15 pm
Recipe Rating:

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!

Reply

Noreeny December 31, 2014 at 10:40 pm
Recipe Rating:

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!

Reply

Angela (Oh She Glows) January 1, 2015 at 9:12 pm

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

Reply

Leila January 1, 2015 at 5:49 pm

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!!

Reply

Jasmin January 1, 2015 at 7:12 pm

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

Reply

Sibs January 2, 2015 at 5:36 am
Recipe Rating:

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

Reply

Stephanie January 2, 2015 at 12:06 pm
Recipe Rating:

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!

Reply

Karine January 2, 2015 at 7:47 pm
Recipe Rating:

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 !!!

Reply

Barbara January 3, 2015 at 8:18 am
Recipe Rating:

I live in germany and the only kale available is just usuall kale . How can I substitude the
Lacinato kale ??
Great blog !!!

Reply

Jennifer January 17, 2015 at 2:56 pm

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.

Reply

Lindsay January 3, 2015 at 8:39 am

How long will this dressing last in the fridge?

Reply

Melissa January 3, 2015 at 3:16 pm

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!

Reply

Megan Kennedy January 4, 2015 at 1:13 am

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

Reply

Erica January 6, 2015 at 8:39 am

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!

Reply

Alexandra January 4, 2015 at 2:51 pm
Recipe Rating:

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 !

Reply

Amy January 4, 2015 at 3:25 pm

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”?

Reply

Jen January 4, 2015 at 8:30 pm
Recipe Rating:

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!

Reply

Smads January 5, 2015 at 11:30 am
Recipe Rating:

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.

Reply

Erica January 6, 2015 at 8:38 am
Recipe Rating:

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!

Reply

Trudy January 6, 2015 at 5:09 pm

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

Reply

Tiffany January 8, 2015 at 3:11 pm
Recipe Rating:

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!

Reply

Angela (Oh She Glows) January 8, 2015 at 7:08 pm

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

Reply

Olivia January 8, 2015 at 5:38 pm

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?

Reply

Katy G. January 8, 2015 at 7:16 pm
Recipe Rating:

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!

Reply

Rebecca Miller January 10, 2015 at 8:56 pm
Recipe Rating:

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

Reply

Mali A. January 11, 2015 at 3:12 pm
Recipe Rating:

What an amazing salad. Made it for New Year’s Eve. Could have doubled the recipe. everyone loved it!

Reply

Megan January 12, 2015 at 2:08 pm

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!!!!

Reply

Emily January 13, 2015 at 9:35 am

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?

Reply

SBOBET January 14, 2015 at 4:24 am

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

Reply

Jobee January 16, 2015 at 8:32 pm
Recipe Rating:

I have the oh she glows cookbook and this vegan Caesar salad is not in it what cookbook is this in.

Reply

Madison January 17, 2015 at 12:26 am
Recipe Rating:

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

Reply

Jennifer January 17, 2015 at 3:02 pm

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!

Reply

Lisa L. Petrovich January 17, 2015 at 8:41 pm
Recipe Rating:

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!!

Reply

Stephanie January 17, 2015 at 10:10 pm
Recipe Rating:

Tried this today, and while a bit on the salty side, it was delicious!

Reply

Amanda January 18, 2015 at 2:39 pm
Recipe Rating:

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!

Reply

Joanne goggin January 18, 2015 at 3:24 pm
Recipe Rating:

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!

Reply

Chantelle Brown January 19, 2015 at 1:29 pm
Recipe Rating:

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.

Reply

Christy January 19, 2015 at 4:57 pm
Recipe Rating:

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!

Reply

Charlotte January 20, 2015 at 9:16 am

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

Reply

Caitlin January 27, 2015 at 12:21 pm

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

Reply

Charlotte January 28, 2015 at 2:46 am

Brilliant – Thanks so much for your help Caitlin!

Charlotte

Reply

Ashleigh January 20, 2015 at 9:12 pm
Recipe Rating:

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!

Reply

DMo January 22, 2015 at 10:17 am

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.

Reply

Sara April 26, 2015 at 1:42 pm

I freeze the dressing and it comes out great!

Reply

Erina January 22, 2015 at 3:34 pm
Recipe Rating:

Brilliant recipe. A new family fave.

Thank you!

Reply

Sabrene January 22, 2015 at 4:43 pm
Recipe Rating:

I made this for dinner the other evening and it was a huge hit!

Reply

Sarah January 24, 2015 at 4:24 pm

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

Reply

Ilana January 24, 2015 at 6:44 pm

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!

Reply

V Bosvik January 26, 2015 at 3:09 pm
Recipe Rating:

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!

Reply

Libby January 26, 2015 at 4:28 pm
Recipe Rating:

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!

Reply

Caitlin January 27, 2015 at 12:13 pm
Recipe Rating:

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)!

Reply

Neha singh January 28, 2015 at 3:07 pm
Recipe Rating:

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.

Reply

Joslin January 29, 2015 at 4:52 pm

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!

Reply

fiona January 30, 2015 at 9:17 pm

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

Reply

Angela (Oh She Glows) February 2, 2015 at 2:21 pm

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!

Reply

Michelle January 31, 2015 at 2:40 pm
Recipe Rating:

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 :)

Reply

Fran February 2, 2015 at 2:37 pm

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!

Reply

Clara February 3, 2015 at 2:27 am

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 ).

Reply

Clara February 3, 2015 at 2:29 am
Recipe Rating:

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.

Reply

Shannon February 8, 2015 at 12:00 am

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!

Reply

Kerry February 8, 2015 at 9:40 pm
Recipe Rating:

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!

Reply

Leslie @ Definitely Not Martha February 8, 2015 at 10:33 pm
Recipe Rating:

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.

Reply

Ashley February 10, 2015 at 11:51 pm
Recipe Rating:

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!

Reply

Rebecca February 13, 2015 at 7:21 pm
Recipe Rating:

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

Reply

Briar February 15, 2015 at 2:31 am
Recipe Rating:

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!

Reply

Marie February 15, 2015 at 7:08 am

This salad is amazing. Completely amazing.

Reply

Kortni February 17, 2015 at 5:48 pm

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!

Reply

Laura February 19, 2015 at 2:10 am

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

Reply

maria February 23, 2015 at 9:59 am

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.

Reply

The Vegan Junction February 27, 2015 at 3:51 pm

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

Reply

Jessica Eagle March 2, 2015 at 6:19 pm
Recipe Rating:

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 :)

Reply

Katie March 3, 2015 at 2:32 am
Recipe Rating:

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!! :)

Reply

Mika March 3, 2015 at 5:21 pm
Recipe Rating:

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.

Reply

Dana Lasswell March 11, 2015 at 4:11 pm
Recipe Rating:

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! ;)

Reply

Shelly March 14, 2015 at 6:41 pm

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!

Reply

nikki March 18, 2015 at 1:07 pm

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

Reply

Sus @ roughmeasures.com March 19, 2015 at 9:47 am
Recipe Rating:

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.

Reply

Maryse March 22, 2015 at 8:37 am

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

Reply

Brionna March 24, 2015 at 10:10 pm
Recipe Rating:

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

Reply

Harrison April 2, 2015 at 8:50 pm

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!

Reply

Christine April 6, 2015 at 10:51 pm

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!

Reply

Sara April 26, 2015 at 1:40 pm

Great idea, Christine!

Reply

Anna April 7, 2015 at 11:42 am
Recipe Rating:

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!

Reply

Camille Hardy April 15, 2015 at 10:42 am

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

Reply

Vanessa April 15, 2015 at 12:07 pm

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

Reply

Faith April 15, 2015 at 1:00 pm

The idea of chickpea croutons is genius!

Reply

Nicole April 15, 2015 at 11:09 pm

So much yum.

Reply

Michelle April 16, 2015 at 12:17 am

I really want to make this salad !

Reply

Sunny April 17, 2015 at 11:10 pm
Recipe Rating:

This is so unique! You’re recipes are amazing!

Reply

Jessica Tripp April 21, 2015 at 11:14 am
Recipe Rating:

Best salad I’ve had in awhile. I am absolutely obsessed with the chickpea crouton idea!

Reply

Linda April 21, 2015 at 12:39 pm

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!

Reply

Deanna April 21, 2015 at 1:22 pm

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!

Reply

Nadine April 21, 2015 at 3:53 pm

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

Reply

P April 21, 2015 at 5:57 pm

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

Reply

nicole dziedzic April 22, 2015 at 12:42 am
Recipe Rating:

This looks like a refreshing and so delicious salad, great for when hosting a party. Would be gone quick too.

Reply

Jessica Spivey April 22, 2015 at 7:56 am

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

Reply

Melissa April 22, 2015 at 9:53 am

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

Reply

Sara April 26, 2015 at 1:38 pm
Recipe Rating:

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!

Reply

Josephine April 30, 2015 at 1:59 am
Recipe Rating:

Made this last night, really delicious, definitely a keeper

Reply

Jessica April 30, 2015 at 12:28 pm

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!!

Reply

Jen K May 4, 2015 at 9:56 am
Recipe Rating:

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.

Reply

Marsha A May 9, 2015 at 5:20 pm

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

Reply

Jeane Campbell May 13, 2015 at 10:35 am

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

Reply

rachel May 14, 2015 at 9:44 am
Recipe Rating:

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.

Reply

Janis May 27, 2015 at 3:17 pm

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?

Reply

Sarah D June 1, 2015 at 11:45 am
Recipe Rating:

Eating this as I type! Great recipe. I’m going to serve this at my next party for sure!

Reply

Amy Love June 1, 2015 at 12:37 pm
Recipe Rating:

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!

Reply

jaimie June 2, 2015 at 6:14 pm
Recipe Rating:

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!

Reply

Jennifer June 8, 2015 at 8:18 pm
Recipe Rating:

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!

Reply

Diane Chandler August 7, 2015 at 4:31 pm

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!!

Reply

Gigi Balsamico June 14, 2015 at 1:19 pm
Recipe Rating:

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

Reply

Natashia June 18, 2015 at 2:23 pm

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

Reply

spaceranger August 3, 2015 at 3:23 pm

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!

Reply

Diane Chandler August 7, 2015 at 4:28 pm
Recipe Rating:

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!!!

Reply

Ally August 21, 2015 at 2:02 pm
Recipe Rating:

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.

Reply

LUZ August 25, 2015 at 6:31 pm
Recipe Rating:

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

Reply

Caitlin August 26, 2015 at 9:24 am

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!

Reply

Lise August 28, 2015 at 7:09 pm
Recipe Rating:

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!

Reply

Lisa August 28, 2015 at 8:26 pm
Recipe Rating:

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

Reply

Cassidy August 30, 2015 at 8:31 am
Recipe Rating:

This was absolutely spectacular! Especially with some coconut bacon mixed in. So, so good.

Reply

James September 7, 2015 at 5:06 pm

Does this have soy in it?

Reply

Emma September 14, 2015 at 4:33 am

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

Reply

Rachel Ward September 15, 2015 at 6:54 pm
Recipe Rating:

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

Reply

joyce.y. October 5, 2015 at 11:36 am
Recipe Rating:

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!

Reply

Saysha October 7, 2015 at 9:38 pm
Recipe Rating:

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

Reply

Angela (Oh She Glows) October 13, 2015 at 10:19 am

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

Reply

Julie October 7, 2015 at 10:34 pm

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

Reply

Danielle October 9, 2015 at 6:56 pm
Recipe Rating:

This is my favorite salad. I have made this recipe several times and everyone loves it!

Reply

Tess October 10, 2015 at 5:30 pm

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. :)

Reply

Megan October 16, 2015 at 11:11 am

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.

Reply

Ali November 1, 2015 at 9:14 am
Recipe Rating:

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

Reply

Ruby November 7, 2015 at 1:22 am
Recipe Rating:

This was delicious! How long is the dressing good for in the fridge?

Reply

kamilahc13 November 17, 2015 at 1:21 am
Recipe Rating:

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!

Reply

Heather November 19, 2015 at 10:32 am

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.

Reply

Monica November 22, 2015 at 9:28 pm

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.

Reply

Michelle November 27, 2015 at 11:33 am
Recipe Rating:

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!

Reply

Megan Scott November 30, 2015 at 9:18 pm
Recipe Rating:

Amazing. Made it two nights in a row. I love Caesar salad and this is by far the best one I ever had!

Reply

Lisa December 1, 2015 at 5:46 pm
Recipe Rating:

So very good! Will be making this often! :)

Reply

Dana Lasswell December 6, 2015 at 5:07 pm

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

Reply

sandy December 15, 2015 at 2:51 am
Recipe Rating:

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!

Reply

Notsopokey December 26, 2015 at 8:48 pm
Recipe Rating:

BEST Caesar dressing ever- vegan or no!

Reply

Krista December 26, 2015 at 10:33 pm
Recipe Rating:

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!!

Reply

Kate December 29, 2015 at 4:23 pm
Recipe Rating:

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.

Reply

Delfina December 29, 2015 at 10:16 pm
Recipe Rating:

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!

Reply

Sarah V. January 2, 2016 at 6:51 pm

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

Reply

Jenny January 4, 2016 at 1:37 am
Recipe Rating:

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

Reply

Corey January 4, 2016 at 1:30 pm
Recipe Rating:

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.

Reply

cheryl January 6, 2016 at 12:29 pm
Recipe Rating:

Amazing dressing!!

Reply

Tammy January 8, 2016 at 2:39 pm

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.

Reply

Perdita January 9, 2016 at 10:28 pm

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

Reply

Kate January 12, 2016 at 7:41 pm

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.

Reply

Mariko January 22, 2016 at 10:03 pm

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

Reply

Lanae January 28, 2016 at 12:12 pm
Recipe Rating:

This is the best caesar salad I have ever eaten! My husband and I devoured it! I will definitely be making this again! Thanks!

Reply

Natalie February 4, 2016 at 7:49 pm
Recipe Rating:

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!

Reply

Bita February 6, 2016 at 3:14 pm

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 ??

Reply

Preeya February 11, 2016 at 8:40 pm

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

Reply

Beth February 12, 2016 at 3:58 pm

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

Reply

Anastasia February 20, 2016 at 9:03 pm
Recipe Rating:

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

Reply

Filipa March 10, 2016 at 1:19 pm

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

Reply

Chloe March 14, 2016 at 9:44 am
Recipe Rating:

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.

Reply

Angela Liddon March 17, 2016 at 4:32 pm

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! :)

Reply

Stacy March 18, 2016 at 10:24 am

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 :(

Reply

Angela Liddon March 23, 2016 at 9:20 am

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!

Reply

Laura Bassett March 20, 2016 at 6:29 pm
Recipe Rating:

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.

Reply

Angela Liddon March 22, 2016 at 10:28 am

Glad to hear the recipe was a hit, Laura!

Reply

taryn bone March 27, 2016 at 9:30 pm
Recipe Rating:

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!

Reply

Angela Liddon March 28, 2016 at 1:48 pm

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

Reply

Jade March 29, 2016 at 5:34 pm
Recipe Rating:

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!

Reply

Angela Liddon March 30, 2016 at 8:13 am

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

Reply

Meg April 5, 2016 at 12:55 am

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

Reply

Angela Liddon April 29, 2016 at 9:13 am

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!

Reply

Bridget April 6, 2016 at 8:18 pm

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

Reply

Angela Liddon April 13, 2016 at 11:34 am

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

Reply

Margaret C. April 11, 2016 at 5:55 pm
Recipe Rating:

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 :)

Reply

Angela Liddon April 12, 2016 at 10:21 am

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

Reply

Ann Jesse April 17, 2016 at 8:33 pm

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.

Reply

Angela Liddon April 18, 2016 at 9:44 am

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

Reply

Brendan Lentz April 17, 2016 at 11:00 pm
Recipe Rating:

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!

Reply

Angela Liddon April 18, 2016 at 9:41 am

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.

Reply

Laura April 18, 2016 at 8:24 pm

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

Reply

Angela Liddon April 21, 2016 at 5:38 pm

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!

Reply

Emma Patterson April 29, 2016 at 12:40 pm

How long does the dressing keep in the fridge?

Reply

Angela Liddon April 29, 2016 at 3:12 pm

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.

Reply

Alecia May 13, 2016 at 6:08 pm

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

Reply

Tanya Wilson June 8, 2016 at 11:27 pm

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

Reply

Alecia June 9, 2016 at 1:30 am

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.

Reply

Angela Liddon June 10, 2016 at 8:05 am

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. :)

Reply

Kim May 14, 2016 at 9:33 am
Recipe Rating:

Did this recipe used to call for sesame seeds? Am I crazy or is it not listed as an ingredient anymore?

Reply

Alison May 17, 2016 at 5:09 pm
Recipe Rating:

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!

Reply

Jen May 23, 2016 at 12:33 am
Recipe Rating:

This was excellent! Absolutely amazing Caeser. Will be included in my new repertoire!

Reply

Angela Liddon May 24, 2016 at 9:27 am

So glad it was a hit, Jen!:)

Reply

Haley June 3, 2016 at 2:39 pm
Recipe Rating:

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!!

Reply

Angela Liddon June 6, 2016 at 9:14 am

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

Reply

Tanya Wilson June 8, 2016 at 6:26 pm
Recipe Rating:

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

Reply

Angela Liddon June 8, 2016 at 7:23 pm

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

Reply

Brandy June 17, 2016 at 1:55 pm

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.

Reply

Bill June 23, 2016 at 6:22 pm
Recipe Rating:

Excellent! So good we had salads with this dressing two nights in a row.

Reply

Angela Liddon June 24, 2016 at 11:20 am

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

Reply

Leaf July 5, 2016 at 10:02 am
Recipe Rating:

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 :-)

Reply

Angela Liddon July 8, 2016 at 2:29 pm

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

Reply

Ashley July 11, 2016 at 8:37 am
Recipe Rating:

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!

Reply

Lynn August 5, 2016 at 5:29 pm

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.

Reply

Peggy K August 21, 2016 at 10:25 pm
Recipe Rating:

Made the salad dressing and loved it! Used 2 cloves of garlic.

Reply

Angela Liddon August 23, 2016 at 2:10 pm

So glad you enjoyed it, Peggy!

Reply

Lyndsay August 24, 2016 at 4:58 pm
Recipe Rating:

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.

Reply

Angela Liddon August 25, 2016 at 3:09 pm

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

Reply

Christina August 31, 2016 at 8:31 pm

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?

Reply

Angela Liddon September 8, 2016 at 10:39 am

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).

Reply

Jessica September 3, 2016 at 9:38 pm
Recipe Rating:

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!!!!

Reply

Abby Smith September 18, 2016 at 8:18 am
Recipe Rating:

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!

Reply

Angela Liddon September 19, 2016 at 2:45 pm

So glad you enjoyed it, Abby!

Reply

Eva September 21, 2016 at 10:16 am
Recipe Rating:

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.

Reply

Angela Liddon September 23, 2016 at 4:08 pm

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! :)

Reply

Selena September 25, 2016 at 2:31 pm

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

Reply

Angela Liddon October 7, 2016 at 7:48 pm

Hi Selena, A couple of readers have used Braggs Aminos as a substitute, and really enjoyed the results! Others have successfully swapped in soy sauce, white miso, and balsamic. If you decide to experiment, please let us know how it goes. :)

Reply

Christy October 9, 2016 at 11:21 am

Hello. My question is do you soak all the cashews for this recipe?! Including the cashews for the parm?

Reply

laura October 14, 2016 at 11:02 am

I’m allergic to cashew … could I use walnut, almond , or sunflower seed ?

what do you think?

thanks

Reply

mimi October 17, 2016 at 1:40 pm

This was so good! I think it’s better the next day after it’s been chilled.

Reply

Joelle October 26, 2016 at 1:31 am
Recipe Rating:

BEST DRESSING! Even my non-vegan friends prefer this recipe and ask for it all the time. Best part is, a pre-dressed salad can sit in the fridge over night with next to no wilting! You nailed this recipe, I make it often. Thank you for all your recipes! Truly Wonderful.

Reply

Angela Liddon November 1, 2016 at 10:41 am

Thanks so much for the great comment, Joelle!! I’m glad you enjoy this recipe so much–and your non-vegan friends, too. :)

Reply

Christina November 16, 2016 at 5:10 pm

I’m making this for Thanksgiving, looks great!I was thinking of adding some roasted Brussel sprouts and doing just kale and no romaine since I find romaine bland, do you think that would work?

Reply

kristen December 3, 2016 at 12:31 pm

hi!
i am very excited to make this for the 1st time as i am bringing it to a dinner party at our friends house and they are vegan.
can i make the whole thing ahead of time? if not…what are your recommendations for prepping ahead of time?

Reply

Angela Liddon December 16, 2016 at 2:32 pm

Hi Kristen, I’m not sure when your dinner party was—apologies if this is coming too late! Although I find this salad is best served immediately once it’s all put together, it’s a great make-ahead salad because you can prep everything separately the day before (except for the roasted chickpeas) and then just mix it up the day of your event.

Reply

Shannon December 5, 2016 at 10:50 am

How important is the nutritional yeast in the dressing? Is there something else I can sub, or can I leave it out? I follow the Medical Medium vegan diet, and he says nutritional yeast is pure MSG, so I don’t consume it.

Reply

Angela Liddon December 16, 2016 at 2:28 pm

Hey Shannon, The nutritional yeast is used in the vegan parmesan cheese topping, and not the dressing itself. As the “parmesan” is really optional, you can definitely just leave it off your salad to avoid the nutritional yeast. :) Hope that helps!

Reply

Shannon December 16, 2016 at 3:31 pm

Yay! Thanks!! I can’t wait to make it. Your recipes are staples at our dinner table!

Reply

Diane December 18, 2016 at 10:35 am

When you say the dressing easily doubles for a large salad, do you mean that the recipe here makes double the amount already? Or you would have to double the ingredients for a big salad?

Reply

Angela Liddon December 19, 2016 at 11:50 am

Hi Diane, I mean that you can easily double the dressing recipe by doubling the ingredients for a bigger salad. :) As written, the dressing recipe is perfect for 5-6 small bowls. I hope that clarifies things!

Reply

Amanda December 19, 2016 at 7:56 pm
Recipe Rating:

This was great! Tough to find vegan Worcestershire but if you live near a sprouts, they had it! As a vegetarian it’s tough to find a caesar salad, this one hit the spot. It is best for a large group to make all at once since you can’t really assemble too far in advance. I’ll make again!

Reply

Leah December 25, 2016 at 8:07 am
Recipe Rating:

I made this last night for Christmas Eve dinner for my (totally non-vegan) family, and it was a huge hit! I hadn’t realized how much I missed caesar salads since going vegan a couple of years ago, and this compleeeetely hit the spot for me, too. THANK YOU!

Reply

Angela Liddon December 28, 2016 at 11:16 am

Aw, I’m so happy to hear it hit the spot, Leah!! (For you, AND everyone else!) Hope you’ve been having a happy holiday season. :)

Reply

Sandra December 26, 2016 at 12:09 am

Hi Angela – I made your Chakra Caesar Salad with Nutty Herb Croutons from your first book as the starter for dinner tonight. The croutons were amazing! Something strange happened with the dressing. It was really, really think – more like a paste or a very thick dip. I added more lemon juice and olive oil and even water (which the recipe didn’t call for, but I was desperate!). This was my first time making this dressing. Any ideas as to what happened?

Reply

Bettylynn December 26, 2016 at 4:04 pm

My son, Nathan made this for our Christmas dinner. It was outstanding.

Reply

Angela Liddon December 28, 2016 at 11:08 am

Oh, I’m so pleased to hear that, Bettylynn. Happy holidays to you!

Reply

Julie December 27, 2016 at 12:17 am
Recipe Rating:

This is seriously crazy delicious. I can take or leave the chickpeas (maybe just throw them in plain) but I could slather this dressing on just about anything!

Reply

Bernadette January 6, 2017 at 12:18 pm

Hi Angela,

Made this last night … everyone loved it! One question: the roasted chickpeas were plenty crunchy when I took them out of the oven. Once cooled, I put them in a glass dish with a snap-on lid .. left them on the counter. All this the day before I served it.
Next day, they were soft .. almost rubbery, or chewy. I expected them to stay crunchy. Did I do something wrong?

Reply

Sam Sas January 17, 2017 at 12:32 am

Hi Angela!
I am so excited to make this recipe. I had a couple gal-pals rave about it, so now I have to try it. I have a question for you though before I make it tomorrow night for my boyfriend.
Is the 1/4 cup of water that you indicate for the dressing intended to be put in the blender, or is that the amount of water to soak the cashews in?
Thank you so much!
-Sam

Reply

MishMac January 19, 2017 at 12:38 am
Recipe Rating:

SO delicious! Yet another OSG hit(-: A crowd-pleaser for a dinner party last night.

Reply

Karlyn January 22, 2017 at 12:02 pm
Recipe Rating:

I am obsessed with this salad! I’ve eaten it 6 times in the past week. I will go as far as to say that not only is it the best Caesar Salad I’ve ever had, it’s the best salad I’ve ever had. I’ll be making this over and over again! Thanks for this wonderful recipe!

Reply

Angela Liddon January 23, 2017 at 9:02 am

Thanks so much for your kind words, Karlyn! I’m so, so happy you love this recipe, especially as it’s one of our absolute faves, too. :)

Reply

Hannah January 26, 2017 at 8:40 pm
Recipe Rating:

Hi Angela,

Okay, so I have both your books and cook out of them all the time. Your recipes are amazing. This caesar dressing, though… It was a bit tasteless. I had to at least double (sometimes triple) each of the flavouring ingredients to get some bite out of it!

Did I maybe use the wrong capers? I bought Non-Pareil, not knowing the difference, and perhaps they’re milder in flavour.

Anyway, thanks for all the other amazing recipes you post.

Reply

Lydia February 12, 2017 at 7:05 pm

Hello there :)

I loved this recipe and can’t get enough of it. Just wondering if it can be frozen?

Thanks!

Reply

Angela Liddon March 15, 2017 at 12:52 pm

Hey Lydia, As a whole dish, this is best served immediately, but I think some readers may have tried freezing the dressing on its own with some success (though I haven’t tried it myself). I’d suggesting reading back through some of the comments to check for tips & tricks on that!

Reply

Bethany February 20, 2017 at 10:44 am
Recipe Rating:

I had two carnivores coming for dinner – one LIVES on dairy :) I could not figure out what to make for a side…this was AMAZING! They loved it, would never have none if I didn’t tell them. Thank you…this will be a go to for me!!

Reply

Carissa March 23, 2017 at 10:51 am
Recipe Rating:

Delicious! Even my cheese loving non-vegan husband thought this was better than traditional caesar salad. It was filling enough for a meal when we added some nice slices of garlic toast on the side :)

Reply

Kristen March 27, 2017 at 12:12 pm

Wow! This salad is crazy good. Even my omni picky family agrees. My 12 yo and I were fighting over the left over dressing.

Reply

Kathryn March 27, 2017 at 1:31 pm
Recipe Rating:

I am SO happy that I found this recipe! I thought I would have to search for weeks to try and find a delicious caeser dressing recipe. I absolutely love this dressing. I’ve been using this recipe for a few months now and am finally printing it out so I stop googling it every time I need it! I omit the chickpea croutons and the capers as well. Congratulations on creating this because it is perfect! :) :)

Reply

Angela Liddon March 28, 2017 at 9:56 am

Thank you for the kind words, Kathryn! I’m thrilled you found this recipe and love it so much.

Reply

Jessica April 4, 2017 at 12:28 pm

I am so looking forward to trying this recipe!! do you have any nutritional information for each of the parts (dressing, nut/seed cheese and the croutons?) thanks so much

Reply

Angela Liddon April 12, 2017 at 12:30 pm

Hey Jessica, You can the find nutritional information for my Crowd-Pleasing Caesar Salad (without the “cheese”, I believe) in this pdf of the nutritional info from my new Oh She Glows Every Day cookbook: http://cdn.ohsheglows.com/docs/OhSheGlows_Every_Day_Nutrition_Info.pdf. I hope this helps, and that you enjoy the recipe when you get around to making it :)

Reply

casey bird April 6, 2017 at 10:43 am

Hi guys anyone know the calorie count of this dish? Just curious

Reply

Angela Liddon April 12, 2017 at 12:34 pm

Hey Casey, You can the find nutritional information in this pdf, made up for the recipe as it appears in my new Oh She Glows Every Day cookbook: http://cdn.ohsheglows.com/docs/OhSheGlows_Every_Day_Nutrition_Info.pdf. It should be comparable to the recipe as it appears on the blog (though I believe it may not include the “cheese”). Hope this helps!

Reply

NightSky April 8, 2017 at 3:32 pm

I go to comment/review sections to see if people have actually tried a recipe or a product to see if it’s worth making or buying. But 99.9% time I get ppl saying, “oh that looks great and I can’t wait to try it”, or “I’m so excited to try this”, or “thank you for posting this blog” which is worthless to say the least….it’s really frustrating. Perhaps there is should be a separate section for ppl who actually tried and bought a product/recipe and another for ppl who are just “excited” about making them.

Reply

Sue June 20, 2017 at 5:18 pm

I couldn’t agree more! Check out Minimalist Baker. After her (vegan!) recipes the comment section has 3 options – All comments; I made this; Questions – and only the folks who have made it can rate it.
My favorite recipe is her Coconut Oil Blueberry Scones (I omit the rosemary)
https://minimalistbaker.com/coconut-oil-blueberry-scones-with-rosemary/

Reply

Bethany July 3, 2017 at 11:17 pm

I could not agree more. That is my second biggest pet peeve about food blogs. My first is how you have to scroll down through a bajillion photos of the food from every angle and paragraph after paragraph of unnecessary text and cutsy stories about this and that before you can even look at the recipe. Give us the recipe first, then put all the photos and text you want later.

Reply

janine April 16, 2017 at 10:24 am
Recipe Rating:

I made this today for Easter lunch and just tried it and it is VERY good. All the components are great. Dressing is delicious and love the crunchy chickpeas! I only changed one thing, instead of Worchester sauce (didn’t have) I used soy sauce. Still came out great. I’m excited to take it to lunch and know everyone will love it as much as I do!

Thank you for the great recipe!!

Reply

Angela Liddon April 17, 2017 at 12:33 pm

Thanks for sharing, Janine! It’s great to hear the soy sauce worked out so well as a swap. Hope you had a happy Easter!

Reply

Francesca April 20, 2017 at 4:49 pm
Recipe Rating:

I would eat this every day if I could! This is my favorite salad of all time, I’ve probably made it 10 times this past year. Thank you!

Reply

Jessica July 1, 2017 at 4:04 pm
Recipe Rating:

I am seriously not a salad person. I avoid eating salads as much as possible but when my mom asked me to make a salad for my brother’s graduation, I thought I would give this a go. Honestly, now when I think of salad, I think of this salad because it is SO GOOD. It looks difficult from the amount of steps and ingredients but it turned out to be really simple if I made the parm and chickpeas in advance (they are great additions to other recipes as well). Whenever I think about cooking for other people, this is always on my potential menu because it puts other salads to shame, even non-vegan ones.

Reply

Angela Liddon July 4, 2017 at 10:23 am

It’s so great to hear this salad won you over, Jessica! Thanks for taking the time to leave such a glowing review. Brought a smile to my face for sure :)

Reply

Bethany July 3, 2017 at 11:24 pm
Recipe Rating:

Made this today. The dressing as delicious. Top notch. The chickpeas I wasn’t crazy about. They never got fully crunchy for me (just slightly crunchy on the outside) even thought I followed the directions exactly. The cheese was a total bust because I accidentally soaked the cashews for the cheese, not realizing only the cashews for the dressing were supposed to be soaked. So the cheese turned out pretty gross, but that was my bad. I’m gonna try to “dehydrate” the cheese on the lowest setting my oven will go to dry it out, then maybe I can salvage it.

Totally worth making just for the dressing alone. Really great.

Reply

Bailey July 6, 2017 at 5:37 pm

Can you make the parm ahead of time & leave in the fridge? How long will it last in the fridge? Thanks! :)

Reply

Angela Liddon July 17, 2017 at 11:43 am

You absolutely can, Bailey! The parm should keep in an airtight container in the fridge for up to 2 weeks. The only thing you might notice is that the garlic flavour may fade with time, so you could always add that fresh if you wanted (I would just use a microplane grater and grate it finely into the mix and stir to combine.)

Reply

Jen July 10, 2017 at 10:34 am

Can you make the dressing without cashews? My son has a cashew allergy :(, any suggestions for a substitution?

Reply

Angela Liddon July 19, 2017 at 9:00 am

Hey Jen, I haven’t tried it (or at least I can’t recall trying it, haha), but raw soaked sunflower seeds might work. I would try using 1/3 cup to 6 tablespoons since they pack into the measuring cup a bit more densely. I’m just not sure how the flavour would turn out since they aren’t as sweet and tend to be more detectable in dressings. Please let me know how it goes if you try it out!

Reply

Kim August 23, 2017 at 8:46 pm

I just posted a comment below about this… I made the sauce using raw unsoaked sunflower seeds and it was delicious. My kids love it both with cashews and without. Next time I’ll try making the parmesan with sunflower seeds.

Reply

Amy Norgaard July 12, 2017 at 9:16 pm
Recipe Rating:

The best caesar salad. Followed the dressing recipe perfectly, except the capers, and it’s absolutely amazing. I’ve literally made this recipe on repeat for the past two weeks. YUM! Chickpea croutons delicious as well, but I didn’t try the parm cheese – instead I just sprinkled nutritional yeast on top.

Reply

Christie, Ottawa, ON July 22, 2017 at 12:01 pm

I love, love, love this dressing! There is a vegetarian restaurant chain in Ottawa that I enjoy and I’m convinced that they are influenced by you, and not only because a copy of your book is artfully displayed on a shelf. :-) I love their “caper vinaigrette” that they put on a salad that looks suspiciously like this one, minus the chickpeas. Your recipe surpasses theirs! I love to make fresh dressings at home and all of your recipes that I have tried have been delicious. Love the cookbook, too!

Reply

Angela Liddon July 28, 2017 at 1:38 pm

Hey Christie, That’s too funny..I’ve actually heard this from readers before (in other restaurants, all over). I don’t blame them, really (lol). Thanks so much for your kind words, and for supporting my cookbook!

Reply

Amber August 2, 2017 at 2:39 pm
Recipe Rating:

I make the dressing all the time, at least a few time a month. I love it so much. I use it as a dip for vegetables, put it on sandwiches, and use it as my salad dressing. My only gripe is that since I eat it so often, I have to make it so often. Not that it takes long to make, I’m just lazy. :) I usually double the recipe and have often quadrupled it. Do you think this would freeze well if I would make it in larger batches?

Reply

Angela Liddon August 17, 2017 at 11:15 am

Hey Amber, I believe other readers have tried freezing the dressing with success. If you give it a go, please let me know how it works out for you! You can always test it out by freezing a little bit in a silicone ice cube tray first. :)

Reply

Sam August 2, 2017 at 6:04 pm

This looks amazing! Any suggestions for eliminating the oil? My husband and I have recently switched to a plant based diet and we cannot have any oils. Can’t wait to try this

Reply

Angela Liddon August 14, 2017 at 9:09 am

Hey Sam, You might be able to experiment with using more cashews and some water in place of the oil, but I haven’t tried this out myself. If you try anything please let us know how it goes!

Reply

Kim August 23, 2017 at 8:43 pm
Recipe Rating:

Hi, I’ve made this a bunch of times, but because I’m on the low FODMAPs diet right now, I made the sauce with sunflower seeds instead of cashews and it was almost as delicious as with cashews. Highly recommended!

Reply

patti August 26, 2017 at 6:02 pm
Recipe Rating:

This has become my favourite dressing and dip. I do, however, put in 1/3 of a cup of Nutritional yeast and it sends it right over the edge in flavour. Thanks for the recipe!

Reply

Brandi September 17, 2017 at 11:37 am

Can you freeze any leftover dressing ?

Reply

Angela (Oh She Glows) September 19, 2017 at 3:25 pm

Hey Brandi, I’m sorry I haven’t tried freezing this before! If you do attempt it, I might suggest trying to freeze a small amount in a freezer-safe bag, and then thawing it to see how it is before freezing a big portion. Please let me know if you try it!

Reply

Beth September 18, 2017 at 2:02 pm

OMG! I have been missing Ceasar Salad and Carrot Cake with Cream Cheese Frosting. Thought I could not have these foods.
Thank you!

Reply

Denise Fekete October 8, 2017 at 11:13 am

I tried this recipe for the first time at our Canadian Thanksgiving dinner. The family loved it! This will become a regular in our new vegan lifestyle!

Reply

Christine October 9, 2017 at 8:05 pm

Dear Angela,
I made this today and served it for Thanksgiving dinner. It was so, so delicious and everyone loved it – vegan and omnivore alike! This dressing and salad are definitely going on my regular rotation! Thanks for the great recipe.

Reply

Angela (Oh She Glows) October 10, 2017 at 8:14 am

Hey Christine, Good call serving this as a Thanksgiving side dish! I find it always goes fast at a dinner party. Happy belated Thanksgiving!

Reply

Catherine Bres October 29, 2017 at 8:53 pm

made this tonight and was pleasantly surprised at how much it tasted like true caesar salad. Thank you!

Reply

Angela (Oh She Glows) October 30, 2017 at 7:36 am

We enjoyed it over the weekend too! I found myself saying the same thing (sometimes I forget if it’s been a while). So happy you enjoyed it!

Reply

Amy November 4, 2017 at 4:31 pm
Recipe Rating:

Best Caesar salad ever, vegan or not! I didn’t realize how much I had missed this type of salad. Now I want to eat it every day. I love garbanzo beans but was craving croutons instead. I tossed cut up bread pieces in the leftover oil that sundried tomatoes come packed in and baked them. I always hate to waste it. Turned out awesome. Thanks for a wonderful recipe!!

Reply

Angela (Oh She Glows) November 5, 2017 at 6:59 am

Hey Amy, I’m so glad it was such a hit! We can’t get enough of it too :) I love your crouton idea…genius!

Reply

Danielle November 28, 2017 at 1:20 pm

This looks amazing. I was wondering if the dressing would keep well if I wanted to make a larger batch for the week. Thank you!

Reply

Angela (Oh She Glows) December 1, 2017 at 8:00 am

Hey Danielle, I don’t think I’ve had the dressing in the fridge more than a couple days before using it, so I can’t say for sure. But it was fine in the fridge a couple days in advance. The dressing thickens when chilled, so be sure to leave it at room temperature to soften before using. If you try storing it in the fridge for the work week I’d love to know how it goes!

Reply

Tara December 2, 2017 at 6:46 pm
Recipe Rating:

Soooo good. Even better than I remember actual caesar salad being. And the non-vegans loved it too. More time consuming to prep but amazing for guests or a fancy dinner.

Reply

Angela (Oh She Glows) December 3, 2017 at 8:02 am

Totally agree with you on that…I make it for special occasions when we have people over. That vegan parm on top is just divine!

Reply

Sharona BenShabat December 6, 2017 at 3:24 pm

Can I use something else aside for capers? I don’t have that in my pantry right now

Reply

Angela (Oh She Glows) December 6, 2017 at 4:03 pm

Hey Sharona, I haven’t tested anything else, but I read online that sometimes an equal amount of chopped dill pickle or green olive may work. I’m not sure though, it would be an experiment. You can try leaving it out and seeing if you can amp up the other flavour enhancers instead.

Reply

Carol Shaw December 28, 2017 at 9:36 am

Oh my heavens HOW I ADORE THIS SALAD!!!!!! Thank you for this and the rest of your gorgeous blog!!!!

Reply

Angela (Oh She Glows) December 31, 2017 at 8:44 am

Aww thanks Carol!!

Reply

Amanda December 28, 2017 at 3:53 pm
Recipe Rating:

omg, best vegan salad ever! Made this for a holiday party and it was a huge hit! I just made another batch of the dressing to use on my regular salads. Thanks Angela!!!!

Reply

Angela (Oh She Glows) December 31, 2017 at 9:44 am

Amanda that’s so great to hear :) thanks for trying it!

Reply

Maiya January 2, 2018 at 9:28 pm
Recipe Rating:

this is incredible!! I made a big bowl for my family for dinner but ended up eating the whole thing by myself it was so good (oops!)

Reply

Angela (Oh She Glows) January 3, 2018 at 10:20 am

I’m so happy to hear that Maiya! Thanks for your review :)

Reply

Andrea January 5, 2018 at 8:24 pm

GREAT recipe! Can it be frozen? Thanks!

Reply

Angela (Oh She Glows) January 8, 2018 at 11:06 am

Hi Andrea, Do you mean the dressing? I’m sorry I’m not sure!

Reply

NC January 7, 2018 at 6:40 pm

The best Caesar dressing I’ve ever had, even my teenagers loved it!!

Reply

Angela (Oh She Glows) January 8, 2018 at 10:53 am

That’s wonderful news, thank you!

Reply

Lil January 25, 2018 at 12:13 am

I strangely didn’t love the dressing – I thought mine was very bland and I had a hard time getting it smooth in my vitamix (maybe because it was such a small quantity?). Loved the chickpeas and the vegan parmesan cheese, though!

Reply

Angela (Oh She Glows) January 25, 2018 at 7:54 am

Lil, So sorry to hear about the dressing, but so happy you enjoyed the other components! You can try adding more capers, lemon, Worcestershire, or Dijon to punch up the flavours to your taste.

Reply

Becca January 28, 2018 at 9:35 pm

Can you tell me the nutrition for the ceaser dressing and the cheese?

Reply

Jules January 30, 2018 at 1:39 pm

I just made this recipe for lunch, and I can’t thank you enough! It was genuinely amazing, and I followed the recipe to a “T.” I have never been a huge fan of Caesar Dressing bc the store bought ones are always so tangy and “mustardy” tasting. Your dressing blended perfectly and I didn’t mind the Dijon mustard at all. Next time I’ll add some tomatoes and avocados, bc there will for sure be a next time. Thank you again!!

Reply

Angela (Oh She Glows) January 30, 2018 at 2:38 pm

Jules, I’m so happy to hear the vegan Caesar surpassed your expectations! I love your idea of adding tomatoes and avocado next time. Sometimes I like to make a Caesar wrap stuffed with this salad and my Crispy Breaded Tofu Strips (sometimes I add some BBQ sauce for a kick); it’s really out of this world!

Reply

Sophie February 5, 2018 at 3:19 pm

Hi! I am late to the party here but planning to make this over the weekend. Just wanted to clarify: do all the cashews need to be soaked or just the ones for the dressing? I’m guessing the latter, and that the ones for the Parmesan do not need to be soaked. Thanks!

Reply

Angela (Oh She Glows) February 6, 2018 at 8:23 am

Hey Sophie, Thanks for clarifying! You only have to soak the cashews for the dressing. I hope you love the salad as much as we do!

Reply

Sophie February 6, 2018 at 1:34 pm

Thanks so much, Angela!

Reply

Kandiss Powell February 6, 2018 at 10:52 pm

Urban Remedy definitely uses this recipe for their vegan Caesar salad. I hope they paid you !!

Reply

Angela (Oh She Glows) February 7, 2018 at 8:18 am

Thanks for the heads up! I haven’t heard of them before so they haven’t reached out to me.

Reply

Sarah April 6, 2018 at 8:12 pm

Help please! Made the dressing as per measurements, and for my it taste I found it tastes too much like the dijon mustard..like it’s all I can really taste. How can I fix this? I don’t want to waste the whole batch of dressing. Cashews are expensive :( The parmesan came out perfectly and so did my chickpeas. I’m just having trouble with the dressing. Thank you in advance!

Reply

Angela (Oh She Glows) April 9, 2018 at 7:41 am

Hey Sarah, I’m sorry to hear about the dressing not suiting your tastebuds! I would probably add a touch of water to see if that helps lessen the flavour a bit. Also, I find that salad dressings mellow out once mixed into the greens, so you may find this too. So glad you loved the parm and chickpeas! :)

Reply

Shannon April 10, 2018 at 12:02 am
Recipe Rating:

Thanks for the recipe! This was simple and absolutely delicious!! Will definitely be making again!! I ended up adding more lemon and spicing it up a bit because it seemed to plain/cashew-y at first, but with a few adjustments it was amazing how close to the real thing it tasted!

Reply

Angela (Oh She Glows) April 16, 2018 at 7:51 am

Good call on ramping up the lemon/seasonings…I’ve been doing that too. So glad you loved it!

Reply

Sue Leroy April 24, 2018 at 6:22 pm

hi Angela since jan dairy free egg free wheat free and many more since my food sensitivity test. I wish I could have nutritional yeast as well. but was told thats under brewers yeast which was on my list as well. :(
question is as first time soaking nuts, do I soak in a specific amount of water overnight? do I use the water in the recipe or does that water actually go in the dressing when making it?
thanks a bunch. I’m trying to soak them now If anyone else knows the answer please share :)
sue

Reply

Angela (Oh She Glows) April 25, 2018 at 1:12 pm

Hey Sue, Thanks for your question! Happy to help :) And so glad you’re trying this out…I hope I’m not too late!
I don’t measure the amount of water I soak nuts or seeds in…I just make sure to cover the nuts/seeds by about an inch of water as they’ll expand/plump a bit when they soak. After soaking, I always rinse the nuts/seeds and then drain the water off before proceeding with the recipe. I hope this helps and please let me know how the Caesar dressing goes!

Reply

Cindy April 24, 2018 at 8:09 pm
Recipe Rating:

Wow, this salad was fantastic! My vegan daughter found the recipe and I made it the next day. Everyone loved it, even the non-vegans! I omitted the hemp seeds and it still turned out perfect. Many thanks!

Reply

Angela (Oh She Glows) April 25, 2018 at 6:13 am

Hey Cindy, Such great news that you all loved it so much…thanks for your review!

Reply

Leave a Comment

Previous post:

Next post: