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Here’s my take on a plant-based alternative to the traditional Caesar Salad that is egg and dairy-free! It still has that yummy, creamy crunch and the croutons and a sprinkle of vegan parmesan to hit all of the right spots.

Give it a try, I am sure you will be pleasantly surprised. Serve it as a small appetizer, side salad to accompany a nice vegan lasagne or as an entree to the main course. It’s super quick and easy, and with summer just around the corner, it would taste lovely drizzled over any good vegetable kebab cooked on the barbie!

Vegan Caesar Salad – Ingredients

  • 1 cos lettuce (romaine lettuce)
  • 3 stalks kale
  • 1 cucumber
  • 5 cherry tomatoes
  • 2 tablespoons capers
  • 2 handfuls of croutons*
  • sprinkle with vegan parmesan cheese (see recipe below)


Step 1. Chop the lettuce into small 5cm pieces and place into a serving dish
Step 2. Thinly slice the kale into strips and place into serving dish
Step 3. Chop cucumber, tomatoes into small pieces and scatter on top of lettuce
Step 4. Scatter capers and croutons on top of salad and dress with Caesar Salad Dressing

*Home-made Vegan Croutons

  • Make your own croutons by chopping up two slices of whole-wheat bread into cubes
  • Drizzle olive oil into a fry pan, add the chooped bread, salt and pepper to taste and cook for about 5 minutes, until crispy golden

Caesar Salad Dressing – Ingredients

  • 1/2 cup raw cashews, soaked in hot water for about 30mins
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon capers
  • 1 teaspoon garlic powder (if you’d prefer raw garlic, use 1 clove crushed)
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon vegan Soy Sauce
  • 1 teaspoon dried porcini mushroom powder*
  • 1/4 cup unsweetened plain plant-based milk (oat, soy, rice, almond)
  • salt and pepper, to taste

*dried porcini mushrooms blended at high speed in your blender will turn in a mushroom powder and will act as a substitute for nutritional yeast. If you don’t have this, feel free to use nutritional yeast.


Step 1. Place all of your ingredients into the blender, use the auto blend button to blend to a smooth dressing
Step 2. Drizzle over your Caesar Salad (or alternatively, serve on the side)

Blended with Kuvings SV500 Vacuum Blender


Vegan Parmesan Cheese – Ingredients

  • 1 cup raw almonds
  • 2 tablespoons porcini mushroom powder (or nutritional yeast)
  • 1 teaspoon garlic powder
  • ½ teaspoon salt


Step 1. Place all of your ingredients into the blender and blend until a crumbly powder forms
Step 2. Use a spatula to scrape into a sealed glass container and then sprinkle it over your Caesar Salad

This will store in a sealed glass container for about 4 weeks

Blended with Kuvings SV500 Vacuum Blender



Want more healthy plant-based recipes?

 Try these:

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