
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.
This looks so amazing! I now have one of my sides for my thanksgiving feast, thank you!
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?
I think it should last for at least 5 days (as it did in my fridge), possibly longer.
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!
This is perfection.
This sounds absolutely fantastic!! Thought I had my holiday meal set but now I’m adding this to the menu. Thanks for the inspiration. :)
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!
Hi Sonya, Sometimes soaked raw sunflower seeds work, but i cant comment for all recipes. its really trial and error! Hope this helps.
Yes, I love a good Ceasar as long as it has no anchovies! That bowl is really beautiful too!
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!
This looks amazing! Lovely photos.
Delicious-sounding recipe, nice photos, and coolest. bowl. ever.
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!
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!!!!
no they dont :) enjoy!
the dressing is super yummy! I am vegan about 60% of the time and your recipes are so helpful and inspiring!
My nephew is allergic to Sesame, is there anything I can Substitute it w/ or would it be better to just leave it out?
you could leave it out or add another tablespoon of cashews :)
I had no more sesame seeds when I made this so I used sunflower seeds instead and it was delicious! Phenomenal recipe :)
This is genius, Angela! The beat tasting Caesar salad I’ve had yet! Will be making this over and over.
so happy to hear this! :)
I’ve been going through a chickpea craze and this seems like a great dish to make! Yum!
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!
i havent made it without the capers so I cant say for sure. im sure it would still be tasty!
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!!
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!
Made this for supper last night… so yummy!!!! Thanks as always :)
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!