vegan caesar salad

Hearty kale is tossed in a briny caesar dressing and topped with chickpea croutons to make this Kale Caesar Salad. It’s a crowd-pleasing vegan recipe that’s ready in just 30 minutes!

Kale Caesar Salad

chickpeas,

olive oil

garlic powder

salt black pepper

raw cashews

water

nutritional yeast

lemon juice

garlic, minced

dijon mustard

capers

salt

black pepper

Vegan Parmesan (homemade or Violife brand)

Preheat the oven to 425 degrees F and lightly grease a baking sheet with a rimmed edge (or use a silicone mat/parchment paper.) Drain chickpeas and dry slightly with a clean tea towel or paper towels, trying to remove as much moisture as possible. 

Add the chickpeas to the baking sheet. Drizzle on the olive oil. Sprinkle the garlic powder plus a pinch of salt and pepper on top of the chickpeas. Mix gently with your hands or a spatula in the pan. Bake in the oven for 20-30 minutes, until crispy but not burnt. Set aside.

Meanwhile, bring 3 cups of water to a boil. Pour the hot water over the cashews and let soak for 5 minutes. Drain the cashews and discard the soaking water. Add them to a high powered blender along with ¾ cup fresh water and all the remaining dressing ingredients. Blend until very smooth.

Add the washed and chopped kale to a large salad bowl. If desired, massage the kale for 2-3 minutes with a teaspoon of olive oil or dressing. Pour in the dressing and toss with the kale. Top with the chickpea croutons and a good sprinkle of vegan parmesan cheese. Serve with extra vegan parmesan cheese. Serve immediately and enjoy!

Vegan Ceasar Salad with Blackened Cajun Tofu dressed in a creamy caesar dressing  that is dairy-free, nut-free and low in calories!

Vegan CAESAR SALAD  with Blacked Tofu

tofu

Cajun Spice

tomatoes

avocado

parsley,

½ package firm silken tofu

garlic- rough chopped

caper brine

soy sauce

pepper

½ half sheet of nori seaweed, broken up

yeast–

Cut tofu into 1inch thick pieces. Place on paper towels, lightly pressing down while blotting dry and then air dry for a few minutes.

Make dressing by placing all ingredients into a blender and blend until very smooth and creamy. Taste. Adjust salt, garlic and lemon, making sure you can taste all three, adding more if necessary. It may taste strong but it will mellow out when tossed with the greens. You want it to have a &#8220;bite&#8221;.

Lightly sprinkle with salt, then generously dust with Cajun Seasoning.

Heat a generous amount of oil in a skillet over medium high heat. Once hot, sear the tofu, letting it almost blacken, turning heat down to med. You want a nice dark crispy crust, so be patient and cook for a few minutes each side, adding more cajun spice if necessary.

In a large bowl, toss greens and a little Italian parsley ( optional) with about ½ the dressing or just enough to coat the lettuce. Divide among two bowls. Divide tomatoes, avocado and seared Cajun tofu between the two bowls. Sprinkle with the rest of the fresh parsley. Enjoy immediately.

GURLLLLLLL - this looks bomb!!!  I love everything about this.

Wow, this salad is soo tasty! One of my favorite caesar salad recipes hands down - the flavor of the dressing is soo delicious.

Sylvia! I haven't made this yet, but already know I will love it. And, I have to tell you that my husband was just referred to a cardiologist who is starting him on a cholesterol-lowering med, so I am now even more diligent about menu planning for us. Your veggie-leaning recipes are absolutely the way I want to eat - and he has recently embraced tofu and the extra veggies in our meal rotation - many of them from your delicious recipes. I will be leaning heavily on you for interesting, tasty, healthy recipes to feed my protein-, spice-, and flavor-loving man :-)
And, this recipe, in particular, is helping me in even more ways -- using the nutritional yeast and nori that have been hanging out in my pantry. Now...if I could just get him to open his mind to chilled soups!! I know I've thanked you many times, but thanks again for your talent, creativity, beautiful photos, and generosity in sharing it all with us!
Lori

I used real fish sauce, as I only had to avoid egg, and I added pan fried chicken instead of blackened tofu. Otherwise I followed the recipe exactly and it was fantastic! Will definitely make again. Can’t wait to see what my Caesar-salad-loving 11 year old thinks of it. Thanks so much for sharing yet another amazing recipe!

So delicious! The whole family lived it and my daughter asked that it be added to the regular recipe rotation. I made my own Cajun blend based on a Gimme Some Oven recipe and it was very nice. Thanks for a keeper recipe!

I've made this a few times and love it!!!  I added some chopped hard-boiled eggs and think it would be great with some garlicky croutons.  For the dressing I use 2 Tbs. oil and 2 Tbs. water.  I used Tony Cachere's Cajun Seasoning and it is entirely TOO salty.  Will check out the Black Magic and try that.

This vegan Caesar salad tastes even better than the original! It features an irresistibly creamy dressing, capers, and crunchy croutons. 

Perfect Vegan Caesar Salad

garlic clove

canned chickpeas, drained + 1/4 cup aquafaba (liquid from the can)

yellow miso paste

Dijon mustard

neutral oil

croutons, store-bought or homemade

head romaine or 2 romaine hearts

Tuscan kale

capers, drained

avocado (optional)

Lemon zest (optional)

Make the croutons (optional)

If using, make the Homemade Croutons, tearing the bread into pieces before baking instead of slicing it into cubes. Or, use purchased croutons. 

Make the dressing

Peel and roughly chop the garlic. Drain the chickpeas into a liquid measuring cup: save 1/4 cup of the liquid (aquafaba) for the dressing. In a large blender, place the garlic, chickpeas, aquafaba, lemon juice, light miso paste, Dijon mustard, olive oil, neutral oil, kosher salt, and fresh ground pepper. Blend until a creamy dressing forms. Makes 1 cup; serve immediately or refrigerate up to 1 month; bring to room temperature before serving. 

Prep the fresh ingredients

Chop the romaine and Tuscan kale. Chop the avocado, if using.

Serve

To serve, place the greens in serving bowls and top with drained capers, avocado, croutons, lemon zest (optional), and a few tablespoons of the dressing. 

A quick and easy green salad with shredded carrots, roasted BBQ sweet potato croutons, fresh parsley, and a zingy 5-minute Caesar dressing. Just 30 minutes required!

Vegan Caesar Salad with BBQ Sweet Potato Croutons

BBQ Roasted Sweet Potato Croutons

romaine lettuce hearts

parsley

carrots

yeast ((optional))

plain hummus

lemon

caper brining juice

garlic,

healthy pinch each sea salt + pepper ((plus more to taste))

maple syrup

olive oil ((optional // omit if oil-free))

If you haven’t already, prepare your BBQ Roasted Sweet Potato Croutons or roasted sweet potatoes. Set aside.

In the meantime, prepare dressing. To a small mixing bowl, add hummus, spicy mustard, lemon zest + juice, minced capers + brining juice, minced garlic, salt, pepper, maple syrup, and olive oil (optional) and stir to combine. If needed, add a little water to thin until pourable and whisk until creamy and smooth (see photo).

Taste and adjust flavor as needed, adding more salt and pepper to taste, lemon juice for acidity, lemon zest for vibrant citrus flavor, minced garlic for zing, capers for “sea” flavor, maple syrup for sweetness, or mustard for spice.

Next, prepare remaining ingredients, including the romaine lettuce, parsley, and shredded carrots. Then add all to a serving platter or bowl and top with sweet potatoes and nutritional yeast (optional).

Add dressing and toss, or serve on the side. This salad stores best when the dressing is kept separate from the greens. Store leftovers separately: The salad will keep 2-3 days, the dressing will keep 4-5 days. Not freezer friendly.

https://www.youtube.com/watch?v=5oP1-VYWJIY

A quick and easy green salad with shredded carrots, roasted BBQ sweet potato croutons, fresh parsley, and a zingy 5-minute Caesar dressing. Just 30 minutes required!

Full Recipe: https://minimalistbaker.com/vegan-caesar-salad-with-bbq-sweet-potato-croutons/
 
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Vegan Caesar Salad with BBQ Sweet Potato Croutons | Minimalist Baker Recipes

Creamy, crunchy, savory vegan caesar salad that is beyond delicious and 100% plant-based.&nbsp;

Classic Vegan Caesar Salad

romaine lettuce (I use Josie's Organics)

kale

15 chickpeas

cheese

raw sunflower seeds

lemons juiced

whole grain dijon mustard

tsp pink salt

water (more

For the chickpea croutons, preheat the oven to 425 degrees F. Season with salt + pepper. Bake them for 15 minutes until golden brown. Set aside.

For the dressing - boil sunflower seeds for 10 minutes until soft, then drain and add to blender. Add the rest of the dressing ingredients to high speed blender and blend until completely smooth.&nbsp;

Pour as much or as little dressing over the greens as you'd like. Top with chickpea croutons and sprinkle on vegan parmesan.&nbsp;

Serve and enjoy!&nbsp;

Looking for a delicious vegan caesar dressing? Try our oil-free cashew caesar dressing made with simple ingredients. 

Cashew Caesar Dressing

¼ cup water (plus more for soaking)

Tbsp dijon mustard (*)

yeast

onion powder

sea salt

¼ tsp fresh cracked pepper

Soak

In a medium-sized bowl, soak the raw cashews for an hour.

Blend

Drain cashews and add to blender with the rest of the ingredients. Blend until smooth and creamy.

A refreshing and classic vegan Caesar Salad made with Romaine lettuce and topped with soy curls &quot;chicken&quot;, vegan parmesan, fresh croutons, and homemade caesar dressing. It&#x27;s a healthy spin on a classic salad that everyone will love. 

Vegan Chicken Caesar Salad

romaine lettuce, (chopped)

oregano

salt and pepper

mayonnaise

garlic

Worcestershire sauce

vegan parmesan, (to taste)

salt and pepper, (to taste)

soy curls

vegetable broth

tsp salt

sage

thyme

white pepper

Preheat the oven to 375 degrees F. Place the soy curls in a small bowl and top with vegetable broth. Allow the soy curls to rehydrate for 10-15 minutes.

Toss the cubed bread in olive oil, oregano, salt, and pepper and place in a single layer on a baking sheet. Bake for 12-15 minutes, until lightly golden brown and crunchy. Remove from heat and set aside.

Meanwhile, in a blender or food processor combine the ingredients for the Caesar Salad Dressing and blend until completely smooth. Refrigerate until ready to use.

To make the soy curls chicken, drain the excess vegetable broth from the soy curls. Heat up olive oil in a skillet over medium heat. Sauté the soy curls for 2-3 minutes. Add the nutritional yeast and spices and continue to sauté until the soy curls are browned on the outside and cooked all the way through. Remove from heat.

Assemble the salad by tossing the romaine in a large bowl with the Caesar Salad Dressing. Top with soy curls, croutons, and vegan parmesan. Serve immediately.

Serve immediately.

Kale Salad with DELICIOUS Vegan Caesar Dressing and Crunchy Roasted Chick Peas....what all your salad dreams are made of.

Vegan Kale Caesar Salad

Large Bunch Kale

chick peas

cayenne pepper

tahini

garlic (zested)

Tablespoon dijon mustard

water *

Pepper

FOR THE CHICKPEAS:  Preheat oven to 400. Drain, rinse, drain again.  Dry chickpeas iIn a kitchen towel, rubbing gently to dislodge any loose skins.  Discard skins and rub to further dry chickpeas.  The dryer they are, the crispier they'll get while roasting.  Spread chickpeas out on rimmed baking sheet.  Drizzle with oil and spices then toss well.  Roast for 30 minutes, stir (or shake the pan) and then continue roasting for another 10-15 minutes, until crispy.

FOR THE KALE: Strip leaves from stems. Wash and pat dry.  Break into bite sized pieces, place in large bowl, and gently massage with your hands.  This will break up the fibrous material, making the kale more palatable and digestible.

FOR THE DRESSING:  Pour Tahini into a small bowl.  Zest the lemon and garlic into bowl and whisk together.  Squeeze lemon over bowl. Chop most of the capers until they resemble a paste.  Add chopped capers along with remaining iIngredients and whisk until well mixed. Mix iIn additional teaspoon of whole capers, plus more, if desired.  Taste for seasoning, adding more pepper, lemon juice  or nutritional yeast as desired.  If dressing is still too thick for your taste, add more water 1 Tablespoon at a time.

ASSEMBLE SALAD:  Pour dressing over kale (start with 1/2 cup) and mix well.  Add more dressing as needed to moisten.  Sprinkle croutons (again, start slow and add more as needed)over dressed salad and serve.

A super quick and easy vegan caesar salad made with massaged kale and homemade vegan caesar sauce. It tastes fantastic and it's perfect for an easy and healthy lunch. Can be eaten fresh or prepared in advance. It's super tasty and similar to the real thing, you won't believe it!

27 wt. oz chickpea

tbsp coriander

paprika

silken tofu

tbsp mustard

tbsp miso paste

tbsp agave syrup

tsp, ground peppercorn

Vegan kale caesar salad

Preheat the oven to

Pat the chickpeas dry

Pat the chickpeas dry with a kitchen towel. Place the chickpeas from a can on top of a baking sheet. Make sure they don't overlap.

Drizzle with 2 tbsp

Drizzle with 2 tbsp olive oil. Add paprika and coriander, salt and pepper to taste and mix with your hands until the chickpeas are covered in seasoning.

Bake in the centre

Bake in the centre of the oven for 20-25 minutes until the chickpeas become golden and crispy on the outside.

Make the vegan caesar

Make the vegan caesar dressing: Place all dressing ingredients in a blender and blend until super smooth. Set aside.

While the chickpeas are

While the chickpeas are roasting, let's prepare the kale. Remove the green leave from the thick stalky stems.

Add kale to a

Add kale to a large bowl and add 2 tbsp olive oil and salt to taste. Using your hands, massage the kale for 3-4 minutes. Divide the massaged kale into bowls, ready for serving.

When the roasted chickpeas

When the roasted chickpeas are ready, add them to the bowls of kale. Add vegan caesar dressing over the salad and serve immediately.

How to make Vegan Kale Caesar Salad

An incredibly authentic tasting Vegan Caesar dressing that replaces egg yolks, anchovies and oils with delicious, buttery pine nuts, fresh lemon juice and nutritional yeast to impart the same traditional flavor. This is a dressing that you will feel good about eating.

Vegan Caesar Dressing (Oil-free)

+ 3 tablespoons (105 grams) water

(30 grams) fresh lemon juice

garlic cloves

black pepper (SEE NOTE)

fine sea salt

scale.

Add all of the ingredients to your blender or food processor and blend until very smooth and creamy. I used my Vitamix, but I'm sure any blender or even a food processor would work since pine nuts are a soft nut. If you have a weak blender, I would suggest soaking the cashews (if using) overnight, drain and rinse, so your dressing isn't gritty.

Place in the fridge to chill for 30 minutes. It will be perfect for salads then as it gets well chilled and thickens up some.

I used an Italian salad blend and added some broccoli, pine nuts, extra black pepper and nutritional yeast on top. However, feel free to use whatever greens you like.

This Vegan Caesar Salad has all the great flavors of a Caesar salad but is completely vegan!  It's so delicious and great for a side salad or light lunch!

Vegan Caesar Salad Recipe

romaine lettuce leaves

Dino kale

(15 oz) can chickpeas, drained and rinsed

croutons, homemade

juice capers

light yellow miso paste

black pepper, I black pepper

Make your croutons, or you can use store-bought croutons!

Prepare your vegan caesar dressing by adding all the dressing ingredients to a blender and blending until a creamy dressing has formed.

Next, roast your chickpeas.  Drain and rinse the chickpeas and then pat them dry.  Place them on a baking sheet and toss with olive oil and spices.  Bake until chickpeas are nice and crispy, 15-20 minutes.  Let cool a little bit before you add them to the salad.

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Top Tags

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