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.
Crowd-Pleasing Vegan Caesar Salad
Yield
6 small bowls
Prep time
Cook time
Total time
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.
Ingredients
For the Roasted Chickpea Croutons:
- 1 (14-ounce/398 mL) can chickpeas (or 1 1/2 cups cooked), drained and rinsed
- 1 teaspoon (5 mL) 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 (60 mL) water
- 2 tablespoons (30 mL) extra-virgin olive oil
- 1 tablespoon (15 mL) lemon juice
- 1/2 tablespoon (7.5 mL) Dijon mustard
- 1/2 teaspoon garlic powder
- 1 small garlic clove (you can add another if you like it super potent)
- 1/2 tablespoon (7.5 mL) 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 (15 mL) 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
- Soak cashews in a bowl of water overnight, or for at least a few hours. Drain and rinse.
- Roast chickpea croutons: Preheat oven to 400°F (200°C). 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 (200°C), 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.
- 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.
- 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.
- 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.
- 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.
Tip:
- 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.
Oh this is divine! Will make this tonight with kale from my garden :-)
Would it be as good if I didn’t use sesame seeds? I am intolerant :( Is there another seed I could sub in?
you could just use more hemp seed if youd like :) or another tbsp of cashews.
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,
I’ve made coconut bacon before (its great on this salad too) but never beet – great idea!! i’ll have to try it.
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.
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. :)
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 :)
thanks! hope you like it if you try it out.
Do you know if the hemp seeds would show up in a drug test at work?
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.
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.
No, THC is only present in the flowers of the hemp plant.
Eeeeek!! I can’t WAIT to make this with coconut bacon! What a wonderful suggestion for an addition. Thanks Angela!
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 =)
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? :)
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.
Holy smokes, this looks delicious. It looks so creamy and crisp – I can’t wait to create this one!!
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.
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).
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!
Hi Charlie,
Can you please share how you make the croutons with the leftover pulp. What a fantastic idea….Thanks!
Thank you!! One thing I have missed being a vegetarian is a good Cesar salad.
I will definitely try this!! Thanks again!!!
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
This would be a great salad to add to our Thanksgiving day menu!! I can’t wait to make this!
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 :)
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
I love love love a good caesar salad, especially with those chickpea croutons! Is it weird I kind of want this for breakfast?! : )
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 :)
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. :)
you`ll have to let me know how it goes! enjoy
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.
Annie’s makes a vegan worcestershire sauce, if you are state side. Don’t think it’s GF though.
I love the idea of adding kale for a more nutritious and beautiful two-toned Caesar Salad! Chickpea croutons look fabulous too!
Beautiful pictures!