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.
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!
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!
Great idea, Christine!
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!
This looks amazing! My mouth is watering just reading it.
I love Caesar salad! The one in your cookbook is a staple in my house now. I definitely will be trying this.
The idea of chickpea croutons is genius!
So much yum.
I really want to make this salad !
This is so unique! You’re recipes are amazing!
Best salad I’ve had in awhile. I am absolutely obsessed with the chickpea crouton idea!
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!
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!
I make this recipe often and never get tired of it! I use the chickpea croutons in my Buddha bowls too.
Thank you for sharing a vegan version of the caesar salad. It’s one of our favorites.
This looks like a refreshing and so delicious salad, great for when hosting a party. Would be gone quick too.
You really can’t go wrong with roasted chickpeas! Great recipe!
Love this salad! I’ve made it several times and it is always a crowd pleaser!!! Thanks for the recipe :)
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!
Made this last night, really delicious, definitely a keeper
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!!