Main image of Vegan Caesar Salad

Vegan Caesar Salad

28 min


This deconstructed caesar salad features lightly grilled romaine lettuce heads, a creamy dressing, a handful of crunchy croutons and a sprinkling of "cheesy" vegan parmesan. It's a beautiful and delicious variation on the familiar classic salad.



28 min


18 min


10 min


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Free from

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Vegan Caesar dressing

  • ½ cup (65 g)
    raw cashews, soaked overnight*, rinsed
  • ⅓ cup (80 mL)
  • 3½ Tbsp (33 g)
  • 1
    lemon, juiced, zested
  • 3
    cloves garlic
  • 1 Tbsp (15 mL)
    olive oil
  • 1 Tbsp (15 mL)
  • 2 tsp (6 g)
  • 1 tsp (5 mL)
    Dijon mustard
  • ⅛ tsp
    ground black pepper, plus more to taste

Vegan Parmesan

  • ¼ cup (32 g)
    raw cashews
  • 1 Tbsp (9 g)
  • ⅛ tsp
  • ⅛ tsp
    garlic powder

Salad base

  • 4
    mini romaine lettuce heads, pre-washed, thoroughly dried**
  • 2 Tbsp (30 mL)
    olive oil
  • 1 cup (56 g)

Optional garnishes

  • chili flakes
  • lemon slices
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Make your own



  1. For the dressing, add the drained cashews*, water, nutritional yeast, lemon juice and zest, garlic, olive oil, vinegar, capers, mustard, soy sauce, and pepper to a blender.
  2. Blend on high, scraping the sides down as needed, until the dressing becomes smooth and creamy. Transfer to a jar or dressing container and keep in the fridge until ready to use.
  3. To make the vegan parmesan, add the unsoaked raw cashews, nutritional yeast, salt, and garlic powder to a small food processor, and blend until the mixture resembles coarse sand.
  4. Preheat a large pan or griddle pan on high heat.
  5. Cut the romaine lettuce heads in half lengthwise. Lightly brush some olive oil over the cut side of the romaine heads. Place the heads cut-side down on the pan for 10 - 15 seconds, or until there are light grill marks on the lettuce, then remove from the heat. Note, it is very important that the lettuce heads are completely dry when grilling, otherwise, any water droplets will cause the lettuce heads to steam rather than sear, resulting in wilted lettuce.
  6. To assemble the salad, place the grilled lettuce heads grilled-side up on a platter, drizzle over some dressing, and add a sprinkling of croutons and vegan parmesan. Serve the remaining dressing, croutons and parmesan on the side along with any other desired garnishes. Cut the heads with a knife and fork to eat and enjoy!


  • * If the cashews are unsoaked, cover them with boiling water and let them sit for at least 20 minutes before blending.
  • ** Allow the lettuce heads to dry really well, or when you grill them they will steam instead of char.


  • Store the greens, dressing, and parm cheese separately in airtight containers in the fridge. Combine only when ready to enjoy.
  • The grilled lettuce will last for 1 day, but it's ideal to enjoy it right away. Cut, raw lettuce heads will keep for several days if you choose to skip the step on grilling the lettuce heads.
  • The dressing will keep in the fridge for up to 4 days.
  • The vegan parmesan will keep in the fridge for up to 1 week.

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

Rate this post

Bhavani - June 6, 2021, 10:23 p.m.

So going into making the dressing, I didn't really get the combination of ingredients and how it would taste like a ceaesar dressing at the end. It doesn't taste like a ceaser dressing.....its more tangy and way better than a ceaser dressing! I would definitely make this dressing for diffrent type of salad again!!!

PUL Team - June 6, 2021, 10:31 p.m.

Ahh so glad you enjoyed the dressing, Bhavani, thank you for the honest review 🤩

Carla Poot - May 29, 2021, 3:56 p.m.

Just had this salad for lunch. So simple yet so delicious. It’s a keeper!

PUL Team - May 30, 2021, 8:26 a.m.

Thank you for the review, Carla!

Michaela - May 28, 2021, 5:07 p.m.

Cool idea with the roasted salad and very tasty! But if you press your lemon with a citrus press you will get to much juice and the dressing is too sour. Next i will try the vegan feta salad :-)

PUL Team - May 30, 2021, 8:03 a.m.

Hi Michaela, thanks for the tip! We will stick to squeezing with our hands 😃🍋