This is a perfect vegan Caesar salad. As simple as it gets. I tasted so many versions of it that were not even close to the real thing. It is ridiculous, because the Caesar dressing is super easy to recreate.
My vegan Caesar dressing is not oil-free, but the flavors are so concentrated, that you don’t have to put a lot of it to dress up your salad. I could also use cashews, but the end result wouldn’t be that authentic.
Preheat oven to 375°F (190°C). Line a baking tray with parchment paper or silicon mat and set aside.
Dice the bread into 2/3-3/4 inch pieces and put into a large mixing bowl. Drizzle evenly with olive oil and sprinkle with Italian herbs, garlic powder, salt and pepper. Gently toss the bread to distribute the seasoning.
Then transfer the bread onto the baking tray and put in the oven for 15-20 minutes or until golden brown. Flip croutons in a middle of baking.
Let the croutons cool down completely. Store in an airtight container.
To make vegan Caesar dressing first blend oil, soy milk, apple cider vinegar, turmeric and Kala Namak with immersion blender until everything is emulsified and all oil is incorporated. You can skip this step and use vegan mayo instead (about 2/3 C).
Now mix vegan mayo with the rest of the dressing ingredients and give it a taste. Add more salt if needed.
To assemble the salad tear or chop the lettuce leaves and mix with vegan Caesar dressing. Serve with herbed garlic croutons and coconut bacon if desired.
PrintVegan Caesar Salad with Herbed Garlic Croutons
Simple and authentic vegan Caesar salad with herbed garlic croutons.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 minutes
- Yield: 10 1x
- Category: Salad
- Cuisine: Mexican, American
Ingredients
Scale
- 500g romaine lettuce
For herbed garlic croutons:
- 150g white bread
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- pinch of salt
- black pepper to taste
For vegan Caesar dressing:
- 1/2 C neutral oil
- 1/4 C soy milk
- 1 tsp apple cider vinegar
- pinch of Kala Namak
- pinch of turmeric (for color)
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 tsp capers, minced
- 1 garlic clove, pressed
- 1/2 tsp kelp granules
- salt and black pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Line a baking tray with parchment paper or silicon mat and set aside.
- Dice the bread into 2/3-3/4 inch pieces and put into a large mixing bowl. Drizzle evenly with olive oil and sprinkle with Italian herbs, garlic powder, salt and pepper. Gently toss the bread to distribute the seasoning.
- Then transfer the bread onto the baking tray and put in the oven for 15-20 minutes or until golden brown. Flip croutons in a middle of baking.
- Let the croutons cool down completely. Store in an airtight container.
- To make vegan Caesar dressing first blend oil, soy milk, apple cider vinegar, turmeric and Kala Namak with immersion blender until everything is emulsified and all oil is incorporated. You can skip this step and use vegan mayo instead (about 2/3 C).
- Now mix vegan mayo with the rest of the dressing ingredients and give it a taste. Add more salt if needed.
- To assemble the salad tear or chop the lettuce leaves and mix with vegan Caesar dressing. Serve with herbed garlic croutons and coconut bacon if desired.
Nutrition
- Serving Size: 1/10 recipe
- Calories: 175
- Sugar: 1.5g
- Sodium: 151mg
- Fat: 14.8g
- Saturated Fat: 2.1g
- Carbohydrates: 10.2g
- Fiber: 0.6g
- Protein: 2.3g
- Cholesterol: 0mg
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