Recipes » Salads » Vegan Caesar Salad
T. Colin Campbell Center for Nutrition Studies
Vegan Caesar Salad


Dressing Ingredients

  • ½ cup raw cashews
  • 1 whole head of roasted garlic
  • ¼ cup plant based milk, unsweetened
  • 4 tsp lemon juice
  • 1 tsp Dijon mustard
  • ½ tsp ground black pepper
  • ¼ tsp sea salt (optional)

Salad Ingredients

  • 1-2 heads of chopped romaine lettuce or red bibb lettuce depending on size

Crouton Ingredients

  • ¼ – ⅓ loaf of whole grain bread
  • ½ tsp dried oregano
  • ½ tsp ground black pepper
  • Splash of lemon juice


  • 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.

Cooking Tips

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

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