This Vegan Caesar Pasta Salad blends the creamy, tangy zest of a delicious vegan Caesar dressing with the crispness of fresh romaine lettuce and hearty pasta, creating an exceptionally satisfying and flavorful dish ready in 15 minutes.
Boil: Boil the pasta according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
Blend: While the pasta cooks, combine the soaked and drained cashews, water, lemon juice, Dijon mustard, nutritional yeast, capers, garlic, salt, and pepper. Blend until smooth and creamy. Add more water if needed to reach a dressing-like consistency. Season with more salt and pepper to taste.
Assemble: In a large bowl, toss the chopped romaine lettuce with the cooled pasta, cherry tomatoes, and vegan Parmesan cheese. Pour over the dressing and mix until everything is well coated. Sprinkle with more vegan Parmesan and add croutons.
Serve: Let the salad sit for about 5 minutes to allow the flavors to meld together, then serve as a main dish or a side.
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Notes
The best vegan Parmesan is the kind you grate yourself. While pre-grated options are convenient, the freshly grated version delivers superior freshness and flavor. I recommend the Violife wedge you can find at Whole Foods.Store-bought croutons can be vegan, but not all of them are. Some croutons contain animal-derived ingredients like butter, cheese, or meat flavoring so read the labels if opting to purchase from the store.If you store the salad already mixed, the pasta may absorb some of the dressing, so consider adding extra dressing to keep it creamy and flavorful.If you don't have time to soak the cashews, visit Guide to Soaking Cashews for quick soak ideas.Nutritional information is only an estimate. The information is based on the pasta salad as a main meal with only 4 servings.