Easy Vegan Caesar Salad

by Angela (Oh She Glows) on June 25, 2010

Hey there!

Hope the start to your weekend is treating you well. The good news is I am almost ready for tomorrow’s farmer’s market…the bad news is that I didn’t have time to do any desk work, HST research, bills, etc. I will have to set aside some time Monday for catch up I guess.

In tonight’s dinner, I got to use a new oil that I have never tried before…


I have heard that cold-pressed oils are superior, but I wasn’t exactly sure why. After a bit of poking around I discovered that cold-pressed means that the oil has been made with a low heat technique. Using high heat during the processing of oil degrades the nutritional value, flavour, and colour. The reason why cold-pressed oils are more expensive is because the cold-pressed technique yields less oil as compared to using heat. Also, oils need to be stored in dark glass bottles away from sunlight and heat to prevent oxidization. [Source]

I decided to make my very first vegan Caesar salad tonight. Eric and I were both in the mood for something light and fresh.


Vegan Caesar Salad Dressing

[Inspired by ED&BV]


  • 1/2 cup raw cashews
  • 1/4 cup 3 minute Vegan Parmesan cheeze 
  • 6 tbsp fresh lemon juice, or to taste
  • 2 tbsp sunflower oil (or EVOO)
  • 1 garlic scape (or 1 clove garlic)
  • 1/2 tsp sea salt, or to taste
  • Freshly ground black pepper, to taste
  • 1/2 cup water


Directions: In a blender or food processor, add the lemon juice, water, and oil and blend/process until mixed well. Now add the rest of the ingredients and blend/process well. Scrape sides down as necessary. Blend/process until smooth. Adjust seasonings if necessary. Dressing will thicken up in the fridge and you can add more water to thin it out of necessary. Makes about 2/3 of a cup.


Dreena Burton’s recipe included a bit of agave nectar. My initial reaction was not to use agave (I am not big on the taste), but I included it anyways. I really regretted it because the dressing had sort of a strange taste to it. Next time I would leave out the agave and I think it would be much better.


After mixing the salad, I added chopped green onions, more 3 minute Vegan Parmesan cheeze , freshly ground black pepper, and fresh lemon. I forgot the homemade croutons that I was planning on making though.


Eric said, ‘The only thing this is missing is croutons.’ and I went awwww crap! Don’t you hate when you forget something?

When I was a child we would have Thanksgiving or Christmas dinner and my parents always forgot the beets in the fridge or the rolls warming in the oven or a veggie side dish. There was always one thing forgotten amongst all the dishes and oodles of food. Half way through the dinner someone would go….WE FORGOT THE ROLLS! AHHHH. Once the rolls were located we would all grab a roll, butter it, take a huge bite, and sigh with delight as if the missing piece to the puzzle had been returned.


However, no one volunteered to get up from the table and make croutons tonight. :lol: We made do without the croutons since we had our lovely toasted bread to keep us happy.

We had the salad along with aaaaaamazing open-faced toasted sandwiches. I’ve been on such an open-faced sandwich kick!


It included: Pasta sauce on the bottom, tomato, roasted red pepper hummus, green onion, drizzle of EVOO, and black pepper on toasted Ezekiel bread.


It was an easy + delicious summertime dinner!

What are your favourite summertime meals? Any staples that you make frequently over the warmer months?

I’m off to finish prepping for tomorrow’s market. I don’t think I will have time for my workout today, but I will have to see how quickly I can finish up. Enjoy your Friday night!

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{ 66 comments… read them below or add one }

Allison @ Food For Healing June 25, 2010 at 5:53 pm

during the summer i definitely like cooler and lighter meals. We’re finally getting some sunshine here in Sask so i will have to start planning those type of meals. Lately we’ve been eating hot meals since its been so darn cold and rainy.
Salads are the best summertime food, so many creations can be made. And fruit, fruit is definitely a staple for me during the summer time


Bethany @ More Fruit Please June 25, 2010 at 5:54 pm

Oh my, that salad looks good! I like any sort of cold pasta dish with veggies. Filling, but light and refresh tasting!


Bridget June 25, 2010 at 5:58 pm

I haven’t had a caesar salad in ages!!! Note to self: Must make this recipe :)

For the summertime, I love a nice salad, sushi, grilled fish, and desserts involving fresh local berries.


Sarah June 25, 2010 at 5:59 pm

Good luck tomorrow :)

And I’m going to have to find garlic scrapes ASAP to make that dressing…


Jolene (www.everydayfoodie.ca) June 25, 2010 at 6:05 pm

Your pictures are so incredible!!


Shanna June 25, 2010 at 6:05 pm

Thank you so much for posting the dressing recipe. I love cesar salad but don’t eat eggs or fishies. This is perfect =)


Kate June 25, 2010 at 6:14 pm

I am not sure how you manage to do it.. but you always make fantastic looking and tasting food! Thank you for sharing all of this with your readers :)


Dorry June 25, 2010 at 6:14 pm

Oh thanks for sharing this great Caesar recipe – yum! I love to make black bean & corn salad – to be used as a dip or a side. And lots of homemade lemony hummus!


Angela (Oh She Glows) June 25, 2010 at 6:27 pm

Black bean and corn salad sounds awesome…I havent had one in ages. What kind of dressing do you use?


Courtney @ Sweet Tooth, Sweet Life June 25, 2010 at 6:16 pm

Mmmmm, those opened faced sandwiches look perfect for a warm summer night. Nice and light and easy! I may have found myself an upcoming dinner choice – thanks for sharing, as always :)


GirlonRaw June 25, 2010 at 6:17 pm

Wow those openfaced sandwiches look so simple yet so delicious and shame about the agave. Perhaps you could substitute with maple syrup? We made an awesome caesar salad dressing at 105degrees where we would even put a little dulse in it to give it the same kind of taste as the anchovies is the real caesar salad. But just a hint, because you don’t want it too fishy. Ooooh I can taste that salad we made now haha.

Hey, just out of interest, is Eric vegan?


Angela (Oh She Glows) June 25, 2010 at 6:27 pm

Nope he’s not a vegan, but he enjoys many vegan dishes that I make. :)


Chelsea @ One Healthy Munchkin June 25, 2010 at 6:35 pm

I haven’t had a caesar salad in ages! But I love how light and fresh this dressing sounds.

My favourite summer meals are salads and grilled fish and veggies.


Jessica @ Dairy Free Betty June 25, 2010 at 6:44 pm

Looks fab as always, I’ll have to give this a try… I miss Caesar salad like crazy!!


Callie June 25, 2010 at 6:45 pm

That dinner looks amazing. Haha. I always end up forgetting something important at almost every meal. :)
I’ve been eating a lot of kale chips, fruits and veggies recently now that it’s starting to get warmer.


Run Sarah June 25, 2010 at 6:51 pm

I’ve missed caesar salad since I went veg – I can’t wait to try this out, I think it would be a nice addition to a pot luck meal.


Jenny June 25, 2010 at 7:32 pm

I am all about salmon, wild rice and veggies come summer!


Lily June 25, 2010 at 7:39 pm

I have to say, after living day that I’m SO glad is now over, it’s such a pleasure to see what OSG posts pop up in my Google Reader.

Thanks for the boost! :D


Nicole @ Making Good Choices June 25, 2010 at 7:48 pm

I will have to make this for my husband since he loves caesar salads, but I really don’t ever make them. I love making lighter dishes and eating lots of veggies grilled on the barbeque over the summer. and I LOVE watermelon as a dessert too!


Mary @ Bites and Bliss June 25, 2010 at 7:53 pm

Why do the rolls always get forgotten when they’re a staple?? haha, it happenss every holiday!!


Angela (Oh She Glows) June 28, 2010 at 12:52 pm

Im glad its not just our family! lol


Kara @ MyWellnest June 25, 2010 at 7:54 pm

The caesar salad looks incredible!


mary June 25, 2010 at 8:03 pm

I love caesar salad! I cant wait to try your dressing!


[email protected]://stacey-healthylife.blogspot.com/ June 25, 2010 at 8:04 pm

I love open faced sammie’s.


Kris June 25, 2010 at 8:06 pm

So many warm weather dishes since it’s always hot here in FL (except for this past winter). Gazpacho, cold tomato basil soup, cold zucchini soup, mezzes plate w/ hummus, tapenade, white bean spread, dolmades; salad nicoise, all sorts of veggie salads. I could go on all night since at mid 90s we hate to turn on the oven or stove burners. Have a great farmer’s market and weekend!


Jennifer June 25, 2010 at 8:32 pm

I have a workout-related question.

I’ve been doing cardio and trying to tone up overall. My biggest self-conscious area is my stomach, and I’ve been doing the planks, crunches on the yoga ball, and those “lower your legs” exercises to tone my abdominal muscles. I can feel that they’re strong, but I have an issue.
I’d like to have a flatter-looking stomach, but I’ve noticed that as the muscles develop, they are actually making me look like I have a pooch- but it’s muscle, not fat. I am wondering if I’m inadvertently “bulking” my stomach muscles?

Anyway, I wondered if you’ve ever experienced this in your workout adventures, or if you have some tried-and-true abdominal exercises that you love!


Gypsy June 25, 2010 at 11:29 pm

Hi Jennifer – this totally happens with most conventional abs exercises as well as pilates.
Have you ever tried the Tracy Anderson method? She uses techniques that specifically fight this problem including standing ab isolations, and also when you are doing crunches on the floor either keeping the legs out straight or straight up at a 90 degree angle – never in between. I swear by her workouts :) good luck!


jennifer June 26, 2010 at 10:40 am

I’ll check it out- thank you!!


Angela (Oh She Glows) June 28, 2010 at 12:53 pm

Yes I have experienced this before. I found that focusing more on the obliques (sides of the stomach) muscles by doing twisting core planks and such helped!


keryn October 1, 2012 at 7:26 pm

it actually has nothing to do with the exercises but the way you’re doing them. the rectus abdominus (six pack muscle) is a long sheath of muscles that runs from the sternum to the pubic bone. it’s primary purpose is to shorten the distance between those two points, which is essentially what you’re doing in a crunch or butt lift. when you shorten that muscle it protrudes, causing the pooch you’re seeing. you need to focus on the obliques as angela already said and on the transversus abs which help to stabilize the spine and draw the stomach closer to the back. if you think of the transverse abs a string running across your abdomen from hip to hip imagine tightening those strings essentially pulling the hip bones closer together. also, if you’re lifting or clenching your butt when you’re doing your ab work stop now!


Heather June 25, 2010 at 8:33 pm

I make lots of smoothies in the summer!


Natasha June 25, 2010 at 8:39 pm

Mmmm…I love me a caesar!! My favorite of all salads actually!
FYI…I just recently discovered from one of my cookbooks lately that most oils should be kept in the fridge, as they turn rancid easily. I wasn’t aware of this, so I thought I’d pass it on in case you weren’t either. Have you tried avocado or rice bran oil yet? I just purchased them as they’re suppose to be superior oils to add to your diet.

Have a great day at the market tomorrow :-)


Angela (Oh She Glows) June 28, 2010 at 12:53 pm

Thanks for the tip! Im keeping my Sunflower oil in the fridge…its like my baby! haha


Becki @ HikeBikeEat June 25, 2010 at 8:48 pm

Good luck with tomorrow! I can’t wait for more pictures of the farmers’ market :)


Ashley June 25, 2010 at 8:50 pm

I must get some of that Ezekial bread…I loooved it when we had it with our samiches at your house. I’m a huge open faced sandwich person too. I used to be ALL about open face salami as a kid :)


*Andrea* June 25, 2010 at 8:50 pm

i starred this post! the vegan caesar salad looks sooooooo good!!! it’s crazy how comforting caesar salad is yet it always gives me a stomach ache from the heavy creamy dressing and anchovy paste. yuckk


Wei-Wei June 25, 2010 at 9:30 pm

Mmmm, sounds gooood! I actually am not a big fan of caesar salad dressing (too heavy) but I guess this would be a nice substitute. Thanks for sharing! :) Oh yeah, and your open-face sammies look great. I think I’m going to try that soon ;)



Jessica @ How Sweet It Is June 25, 2010 at 9:56 pm

I crave ANY kind of fruit during the summer – no veggies of course. ;)


Amber K June 25, 2010 at 10:03 pm

Ezekiel bread is the BEST!!!! The salad sounds amazing. Salads are the perfect thing for hot summer nights.


kaila June 25, 2010 at 10:07 pm

i don’t really like Caesar dressing but your recipe looks amazing! I will definitely be trying it. I will link back here if I feature it on my blog. :) Good Luck tomorrow!


Kelly June 25, 2010 at 10:10 pm

I’m really into open-faced sandwiches right now too. These are non-vegan, but I love tempeh + laughing cow + jam on Ezekiel and egg over-easy + laughing cow + avocado on Ezekiel.

I definitely get more into smoothies during the summer too and salads with beans or some type of fish are always on my mind.


Lizzie June 25, 2010 at 10:42 pm

Our new summertime dish is fresh spring rolls (shrimp/prawns, basil, mint, carrot) with a dipping sauce mix of sweet chilli sauce and sesame oil, and raw corn salad (raw corn off the cob, red pepper chopped, spring onion chopped, swirl of EVOO and a dash of sea salt). Feels so good to eat something light and healthy when it’s a tad warm outside :)


KatieTX June 25, 2010 at 11:00 pm

My grandma always forgets the canned corn in the microwave haha


Angela (Oh She Glows) June 28, 2010 at 12:54 pm

LOL yup weve been there!


Laura (youngDCliving) June 25, 2010 at 11:55 pm

So true! I just finished taking a nutrition class and we learned all about oil and how the nutritional content can easily be destroyed in a lot of ways. I also learned that organic oil is also far superior! Apparently, it is significantly less processed, so in general, organic, cold-pressed would be the best option there is–especially for oils like Canola, etc.

Hope it helps!


Angela (Oh She Glows) June 28, 2010 at 12:54 pm

Thanks for the info!


Casey June 26, 2010 at 12:14 am

There’s something about open-faced sandwiches that makes them supreme to the closed variety. I think it’s because we can actually see all the good stuff inside (or on top in this case) of the sandwich. Yours looks to good to hide underneath a piece of bread, that’s for sure!


Lisa @ bakebikeblog June 26, 2010 at 12:41 am

What a great recipe – thanks for sharing! I would not have known where to begin when it comes to veganising a CAESAR!


Freya @ Brit Chick Runs June 26, 2010 at 3:29 am

Great looking salad! I love how you seem to make something completly fabulous and inventive for every single meal, it’s inspiring!!
My favourite summer dish is smoothies – I love them when it’s hot out! :) Especially Green Monsters :P


Mariam June 26, 2010 at 2:10 pm

These recipes look so enticing! Question – what did you sprinkle on top of your banana soft serve?


Angela (Oh She Glows) June 28, 2010 at 12:54 pm

I sprinkle cacao nibs on top :)


Paige June 26, 2010 at 5:56 pm

Angela. I MUST tell you about my new favorite Vegan Caesar salad dressing recipe. I picked the recipe up at Whole Foods last week and I’ve made it twice already. SO SO good.


2/3 cup firm tofu or firm silken tofu
1/4 cup water
1/4 cup lemon juice
1 TBS agave nectar
2 TBS light soy or chickpea miso
1 TBS white wine vinegar
1 tsp Dijon mustard
2 cloves garlic
Ground pepper to taste
1/4 Vegetarian Worcestershire (optional)

Put all ingredients into a blender and puree until smooth. Cover & chill until ready to serve.
Nutrition facts: 30 calories/2 tablespoon serving, 2 grams protein

I’m kind of obsessed with it.


Angela (Oh She Glows) June 28, 2010 at 12:55 pm

That sounds amazing! I wish I could make it but soy products give me tummy pains. I have a verrrry sensitive stomach!


valhallabean June 26, 2010 at 6:34 pm

I’ve also been into open-faced sandwiches lately– usually cucumber sandwiches but today I just had some baked beans and sauerkraut– on ezekiel, of course!


Evie June 27, 2010 at 1:47 am

I love caesar salad! I just have to try this :D Thank you!


Jill June 27, 2010 at 8:23 pm

Caesar salads are one thing I miss the most! I have found that adding capers really adds the tangy flavor the classic Caesar Salads are known for.

Love the pizza sauce idea on the sandwich! I will have to try it.


Penny June 29, 2010 at 11:27 am

These are SOOOOOO delicious! I tried my hand at these the other day and served them as appetizers with some vegan Indian food and everyone was raving about it! The salad tastes like true cesar and the little sandwiches were just delicious, tasty little things! It was also a great introduction to my vegan Indian meal, which I prepared from a brand called Tastybite. I served their Punjab Eggplant, Channa Masala, Bombay Potatoes, Bengal Lentils, and Basmati Rice. Everyone loved the appetizers and I thought they complemented the meal very well (who knew!). I’ll definitely be serving these little treats again!


Linda Stephens May 19, 2012 at 10:22 pm

OMG love the caeser dressing!! so amazing! didnt think it needed agave nectar so i didnt use it but it turned out perfect :)


Kelly Lynn September 2, 2012 at 7:57 pm

Yum Yum! I made this dressing to top a grilled romaine salad along side some roasted garlic and shallots. It was so delicious, I want to put it on everything! Can’t wait to try it with some steamed broccoli especially!


Ashley October 9, 2012 at 4:53 pm

My current favorite dressing thanks to this fab recipe! I hardly ever comment but wanted to tell you that your blog = my recipe box. literally. Thank you!


Angela (Oh She Glows) October 9, 2012 at 4:56 pm

Aw thank you Ashley! :)


Alisha November 12, 2012 at 12:47 pm

I absolutely love this dressing! I was wandering how many days it will keep in the fridge? I always have leftovers, and I don’t want to waist any (cashews are so pricey!). Thank you for sharing this recipe!


Hannah November 17, 2013 at 9:25 pm

I’ve made this I-don’t-even-know-how-many-times – totally addicted. We usually have it with tofu fingers. Once I served it with blackened tofu and that was awesome too. I don’t bother making the vegan parm – I just toss in the yeast straight up. It’s a family favourite – thanks!


Kat January 12, 2014 at 3:58 pm

The salad dressing worked out great. I made my own croutons and serves it on fresh romaine lettuce. It tasted great. It is very lemony and my husband suggested less lemon but I love it the way it is.


Sharon March 10, 2014 at 10:48 pm

This is THEEEE BEST Vegan Ceasar dressing EVER. Wow did you get it right. It tastes just like the original. I’m so glad I tried it. It’s now my GO TO dressing. I used it on a mixed Butter Bean salad as well. Yum Yum, soooo good.

Thanks Angela. I’m waiting for your book to arrive. Can’t wait to dive into it.


Ashley April 28, 2014 at 6:49 pm

I just tried this salad after searching quite a bit for a good yet simple recipe. I never ate caesar salad in my pre-vegan days and even vegan caesar salads that are fishy from seaweed make me queasy. This was exactly what I was looking for! Its just so good and flavorful and I could eat it for days. I had some lemon flavored olive oil so I used that in the dressing which worked well. Thank you so much for the recipe. It has made its way into my cookbook and I am excited to share it!


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