Is vegan Caesar salad healthier than the classic Caesar salad?

The classic Caesar salad is usually made with anchovy paste, raw egg yolk, salt and pepper, and lots of oil, making it high in fat and cholesterol. This vegan Caesar salad, on the other hand, is made with healthy ingredients like vegan cashews, lemon juice, and Dijon mustard. However, since cashews are high in calories, eat in moderation.

u003cstrongu003eCan I make it nut-free?u003c/strongu003e

If you have a nut allergy, you can substitute cashews with sunflower seeds or silken tofu to achieve the creamy texture in the dressing.

u003cstrongu003eHow long will the vegan Caesar dressing last in the fridge?u003c/strongu003e

Typically, homemade Caesar dressing can be stored in an airtight container in the refrigerator for up to a week.u003cbr/u003e

u003cstrongu003eWhat other toppings can I add to my vegan Caesar salad?u003c/strongu003e

Feel free to get creative with additions like avocado or grilled tofu.

u003cstrongu003eIs this salad gluten-free?u003c/strongu003e

This Caesar is gluten-free just make sure the croutons are also gluten-free.

u003cstrongu003eCan I prepare this salad in advance?u003c/strongu003e

You can prepare the dressing and other components in advance. Just be sure to dress the salad right before serving to maintain the lettuce's crispness.

Vegan Caesar Salad

Description

This plant-based version of the classic Caesar salad is made with a tangy and savory dressing made from cashews, lemon juice, Dijon mustard, and capers. Top it with croutons and roasted chickpeas.

Ingredients

Units Scale

Preparing the lettuce

romaine lettuce (chop, rinse, and dry; combine with kale for variety)

Dressing

1 cup raw cashews (soaked for ~4 hours; alternatively, use raw sun flower seeds ~140g)
2 tablespoons miso
2 tablespoons lemon juice (juice from 1 lemon )
1 tablespoon capers (heaping tbsp with a tsp of the brine)
1 tablespoon Dijon mustard
1-2 cloves garlic
1/2 teaspoon nori flakes (optional; see post for more info)
1/2 teaspoon salt (to taste)
1/4 teaspoon black pepper
1/2 cup water (add additional water to get to a consistency you like)

Toppings

1/2 cup air fryer croutons (to taste)
1/2 cup roasted chickpeas croutons
vegan Parmesan (optional)
vegan protein of your choice (optional; see post for ideas)

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Instructions

Soak: Soak cashews for about 4 hours until plump and a little soft. If you have a high-speed blender, there is no need to soak.
Prepare: Prepare the romaine lettuce you plan to consume by cutting it into bite-sized portions and thoroughly washing it. Dry it using either a salad spinner or a clean towel.
Drain: Drain the soaked cashews.
Blend: In a blender or food processor, combine the dressing ingredients. Blend until smooth.
Add: If the dressing is too thick, add more water, 1 tablespoon at a time, until you reach your desired consistency.
Dress: Dress the lettuce. Toss them together until the salad is evenly coated.
Incorporate: Add croutons, roasted chickpeas, and/or a protein of your choice.

Notes

Nutritional information is only an estimate. Use a nutritional app like Cronometer to get information on the exact ingredients and amounts you are using.

While the nori flakes are optional, they add a deep flavor to this salad. Cut an inch off a nori sheet if you do not find nori flakes at your store.

Store dressing in an airtight container in the refrigerator for up to one week.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: appetizer, brunch, lunch, salad
Method: Blender
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 108
Sugar: 1
Sodium: 368
Fat: 8
Saturated Fat: 1
Carbohydrates: 8
Fiber: 1
Protein: 4
Cholesterol: 0 mg