Vegan Caesar Salad

Creamy cashew-based vegan Caesar dressing and homemade croutons makes this salad a real crowd pleaser.






  1. Preheat oven or toaster oven to 425 degrees F.
  2. Cut up the bread into cubes and mix in a bowl with oregano, basil, and splash of lemon juice to coat.
  3. Place bread cubes on a cookie sheet and bake for 15 minutes. Check to make sure croutons are “browning” but not burning. Let cool for 10 minutes. Set aside croutons.
  4. Add all dressing ingredients to a food processor and process until smooth.
  5. Combine the salad, croutons, and dressing and toss.


  • Recipe for roasted garlic. You can also buy roasted garlic from the market, just watch for added oil.
  • For the croutons, I pre-cube the bread and store it in the freezer until I am ready to use.

Jill Edwards, MS, CES received her BA in Education from the University of Michigan and MS in Exercise Science from Oakland University. She is a certified Clinical Exercise Specialist through the American College for Sports Medicine and is the Senior Program Manager for the Plant-Based Nutrition Certificate. Jill has attended Dr. Caldwell Esselstyn’s Heart Disease Reversal Program at the Cleveland Clinic and has over 8 years of experience helping patients recover in Cardiopulmonary Rehab.
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