Vegan Caesar Salad

Ingredients

• 70 g (½ cup)raw cashews
• 80 ml (⅓ cup)water
• 21 g (3½ tbsp)nutritional yeast flakes
• 1lemon
• 3 clovesgarlic
• 15 ml (1 tbsp)extra-virgin olive oil
• 15 ml (1 tbsp)apple cider vinegar
• 10 ml (2 tsp)capers
• 5 ml (1 tsp)Dijon mustard
• 5 ml (1 tsp)reduced-sodium soy sauce
• 0.6 ml (⅛ tsp)ground black pepper
• 35 g (¼ cup)raw cashews
• 6 g (1 tbsp)nutritional yeast flakes
• 0.6 ml (⅛ tsp)salt
• 0.6 ml (⅛ tsp)garlic powder
• 4mini romaine lettuce heads
• 30 ml (2 tbsp)olive oil
• 30 g (½ cup)croutons

Instructions

1. 1

   Blend the dressing

   Put all the dressing ingredients in a blender and blend until smooth. Set the dressing aside.

2. 2

   Make the topping

   Add the vegan parmesan ingredients to a small food processor and pulse to a coarse, sand-like texture. Alternatively, finely chop the cashews with a knife and stir them together with the other ingredients in a bowl.

3. 3

   Grill the lettuce

   Heat a griddle pan over high heat. Slice each romaine head in half lengthways and lightly brush olive oil over the cut sides. Set the halves cut-side down on the pan for 10–15 seconds, until they have light grill marks, then take them off the heat.

4. 4

   Assemble the salad

   Arrange the lettuce on a platter with the grilled sides facing up. Drizzle with some dressing and scatter over croutons and vegan parmesan. Serve the remaining dressing, croutons and parmesan alongside.

What is vegan Caesar salad?

Caesar salad is commonly associated with Tijuana, Mexico, where the classic is said to have been created. This version keeps the familiar combination of crisp lettuce, creamy dressing and crunchy toppings, while using cashews and nutritional yeast instead of dairy.

Grilling the cut sides briefly adds light char without making the romaine lose its shape. Leaving the leaves in halves also gives the salad a striking, shareable presentation.

Nutrition and macros by portion

The nutrition label shows one serving as written: 312 calories, 10g protein, 22g carbs, 23g fat.

The croutons and cashews provide most of the carbohydrates, while olive oil and cashews contribute much of the fat; cashews and nutritional yeast also contribute protein. For a more balanced plate, serve a portion alongside a protein-rich main such as beans or lentils.

The cashew dressing

Cashews: blended with water, they give the dressing its creamy body. Blend until smooth so the finished sauce coats the lettuce rather than feeling grainy.

Flavour: lemon, capers, mustard, soy sauce, garlic and nutritional yeast supply brightness and savoury depth. Taste the dressing after blending and adjust only if needed for your preference.

Grilling the romaine

Dry leaves: wash the romaine ahead of time if needed and dry it thoroughly, so water does not interfere with the oil or pan contact.

Hot pan: preheat the griddle over high heat, then place the halves cut-side down. The short 10–15-second cook is enough for light marks; remove them as soon as those appear.

A crumbly vegan parmesan

Coarse texture: pulse the cashews, nutritional yeast, salt and garlic powder only until they resemble coarse sand. A few small pieces give the topping a pleasant crunch.

No processor: chop the cashews finely with a knife and mix them with the remaining topping ingredients in a bowl, as the method suggests.

Keep the toppings crisp

Assemble just before serving so the croutons stay crunchy and the lettuce remains lively. Add only some dressing at first, then let everyone spoon on more at the table.

Serve the lettuce cut-side up to show the grill marks and catch the dressing. Extra croutons and vegan parmesan on the side make it easy to tailor each portion.

What to serve alongside

This salad works as a light lunch or as a side with soup, roasted vegetables or a plant-based main. If serving it as a main, pair it with a more substantial dish rather than adding anything that would obscure the grilled lettuce and dressing.

Recipe notes & tips

• Blend the dressing thoroughly for the smoothest texture.
• Keep the romaine halves intact so they are easy to turn on the griddle.
• Brush the cut sides lightly with oil rather than soaking them.
• Watch the lettuce closely because the grill time is only 10–15 seconds.
• Pulse the topping in short bursts to avoid turning the cashews into a paste.
• Keep some dressing and toppings back for serving at the table.

Variations

• More lemon: add extra lemon juice to the dressing for a sharper finish.
• Extra capers: increase the capers slightly for a brinier dressing.
• Herb finish: scatter chopped parsley over the salad just before serving.
• More crunch: add extra croutons at the table so they stay crisp.
• Smoky char: leave the lettuce on the griddle just long enough for slightly deeper grill marks, without letting it wilt.

Common mistakes to avoid

• Wet lettuce: excess water can hinder browning; dry the cut sides well before oiling.
• Cool griddle: the leaves may soften before marking; let the pan heat fully first.
• Over-grilling: the short cook is intentional; remove the lettuce once light marks appear.
• Over-blended topping: cashews can become a paste; pulse briefly and check the texture.
• Dressing everything early: croutons can lose their crunch; dress the salad shortly before serving.

How to store

Store leftover dressing, vegan parmesan and croutons separately in airtight containers in the fridge; use the dressing within 3 days. The grilled lettuce is best eaten straight away, as it softens in storage. No reheating is needed.

Frequently asked questions