Vegan Caesar Salad

Ingredients

• 2 cups (about 480 ml) diced; cut into 2 cm cubesbread
• 30 ml (2 tbsp)olive oil
• 1.25 ml (¼ tsp)dried thyme
• 1.25 ml (¼ tsp)dried oregano
• 0.6 ml (⅛ tsp)ground black pepper
• 180 ml (¾ cup)vegan mayonnaise
• 30 ml (2 tbsp)olive oil
• 15 ml (1 tbsp)nutritional yeast
• 2 cloves, mincedgarlic
• 10 ml (2 tsp)Dijon mustard
• 10 ml (2 tsp)lemon juice
• 5 ml (1 tsp), finely choppedcapers
• 5 ml (1 tsp)vegan Worcestershire sauce
• 0.6 ml (⅛ tsp)salt
• 0.6 ml (⅛ tsp)ground black pepper
• 30–45 ml (2–3 tbsp)unsweetened plant-based milk
• 1 headromaine lettuce
• 1, finely slicedshallot

Instructions

1. 1

   Heat the oven

   Preheat the oven to 175°C and line a baking sheet with parchment paper.

2. 2

   Season the bread

   Put the diced bread on the prepared baking sheet and drizzle with 30 ml olive oil, tossing to coat. Add the dried thyme, oregano and 0.6 ml black pepper, then toss again.

3. 3

   Bake the croutons

   Bake for 5–6 minutes, turning the croutons once halfway through, until golden brown. Take them out of the oven and leave to cool.

4. 4

   Whisk the dressing

   Add the vegan mayonnaise, 30 ml olive oil, nutritional yeast, garlic, Dijon mustard, lemon juice, capers, vegan Worcestershire sauce, salt and 0.6 ml black pepper to a medium bowl. Whisk until smooth and well combined. If it is too thick, whisk in 30–45 ml plant-based milk to thin it.

5. 5

   Toss the salad

   Rinse the romaine under cold water and dry it in a salad spinner. Chop or tear it into 5 cm pieces and put them in a large bowl. Add about half the dressing and toss to coat, then add more dressing as you like. Add the sliced shallot and toss again.

6. 6

   Serve with croutons

   Divide the salad between serving plates and garnish with the cooled croutons.

What is vegan Caesar salad?

Caesar salad is commonly linked to restaurateur Caesar Cardini and its early-20th-century roots in Tijuana, Mexico. This plant-based version keeps the familiar mix of crisp lettuce, a savoury creamy dressing and crunchy croutons, without anchovies or dairy.

The dressing gets its tang from lemon, Dijon mustard and capers, while nutritional yeast adds a savoury note. Homemade croutons bring dried herbs and olive oil to the bowl.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 4g protein, 18g carbs, 41g fat.

Most of the energy and fat come from the vegan mayonnaise and olive oil, while the bread contributes much of the carbohydrates. The lettuce adds fibre, and the dressing ingredients provide a modest amount of protein. For a more balanced plate, serve it with a protein-rich main such as vegan meatballs.

Why the dressing works

Creamy base: Vegan mayonnaise gives the dressing its body, so it clings to the leaves. Whisk it with the other dressing ingredients until smooth.

Savoury balance: Garlic, capers, mustard, lemon and vegan Worcestershire sauce provide sharp, salty and savoury flavours. Add the plant-based milk gradually if the mixture needs loosening.

Making crisp croutons

Even coating: Toss the bread with the olive oil before adding thyme, oregano and pepper. This helps the seasoning spread across the cubes.

Short bake: Keep an eye on the croutons during their 5–6 minutes in the oven, and turn them once halfway through. Let them cool before adding them so they keep their crunch.

Dry lettuce matters

Romaine: Rinse the leaves under cold water, then dry them thoroughly in a salad spinner. Excess water can dilute the dressing and make it slide off.

Cutting: Tear or chop the lettuce into pieces about 5 cm wide. Similar-sized pieces are easy to coat and serve.

Dress just before serving

Start with half: Toss the lettuce with about half of the dressing first, then add more to taste. This makes it easier to avoid overdressing the salad.

Keep the crunch: Add the shallot and toss, then divide the salad onto plates and finish with the croutons. Serve soon after assembling for the best contrast in texture.

What to serve it with

As a side: Serve alongside pasta, pizza or vegan meatballs for a crisp, creamy counterpoint. The salad also works as a filling for wraps.

For a fuller plate: Add a plant-based protein on the side, or serve the salad with a hearty main. Keep the croutons separate until serving if you are preparing other components ahead.

Recipe notes & tips

• Dry the romaine well so the dressing stays creamy rather than watery.
• Whisk the dressing until the garlic and capers are evenly distributed.
• Add plant-based milk a little at a time to control the dressing's thickness.
• Dress the lettuce gradually and reserve any extra dressing for the table.
• Let the croutons cool before adding them to the salad.
• For wraps, cut the lettuce into smaller pieces so the filling is easier to roll.

Variations

• Add chickpeas: Toss drained, cooked chickpeas through the salad for a more substantial meal.
• Use sourdough: Cut sourdough into 2 cm cubes for a chewier crouton.
• Add extra herbs: Use a little more thyme or oregano to make the croutons more aromatic.
• Include extra vegetables: Add sliced cucumber or cherry tomatoes for a fresh variation.
• Make it gluten-free: Use gluten-free bread and check that the vegan Worcestershire sauce is suitable.

Common mistakes to avoid

• Wet lettuce: The dressing can turn thin; dry the leaves thoroughly after rinsing.
• Too much dressing at once: The leaves can become heavy; start with about half and add more as needed.
• Skipping the crouton turn: They may brown unevenly; flip them once halfway through baking.
• Overbaking the bread: Small cubes can darken quickly; check them at 5 minutes.
• Adding hot croutons: They can soften the dressed leaves; let them cool before serving.

How to store

Store undressed salad, dressing and croutons separately in airtight containers in the fridge. The lettuce and dressing are best used within 2 days; keep the croutons at room temperature in a sealed container and use within a few days. This salad is best served cold, so assemble it fresh rather than reheating.

Frequently asked questions