Delicious Vegan Caesar Salad is quick and easy to make using crisp romaine lettuce and a simple vegan Caesar salad dressing that has extra garlic. This vegan version has no croutons and is gluten-free plus keto because it is made with baked tofu for extra protein. Salad is never boring.
This post was updated for text on Sept 11, 2019. The recipe and images remain exactly the same as Version 1
Once in a while, I like a dressing made with a comfortable dose of garlic!
This is one of those vegan salad dressings that will open up your sinuses and awaken your taste buds.
It’s a fun twist on the classic Caesar salad.
Tips for making it
- Be sure to thoroughly wash the romaine lettuce in cold water and dry it. Get in between the crevices to remove any dirt or grime.
- For a long time, I have been using organic ingredients in this delicious Caesar salad because it is much better for the body.
- Don’t use a knife to cut the romaine lettuce. Roughly shred the romaine lettuce into bite-sized pieces using just your hands. The knife will make the romaine lettuce wilt faster.
- Make the Caesar salad dressing a day before. I blend it up in a food processor or high-speed blender, put it in a glass bottle, and refrigerate. This will give it time to marinate a little longer and make it extra garlicky.
- The best way to bake the tofu is to use a lined baking tray in the oven. It will save you a messy cleanup.
- You can use regular croutons like these homemade garlic butter croutons in this salad if you don’t like tofu.
- I don’t add tomatoes to my Caesar salad, but, you can add it if you like. Go with oven-roasted cherry tomatoes for the best results
Ingredients
Raw cashews (unsalted, soaked overnight) – Cashews add a creaminess to the dressing. They are rich in iron and help lower LDL cholesterol. Source: The Cashew Council.
Garlic – Garlic adds a lot of flavor to the salad, but also brings with it a boatload of nutrition. Garlic helps lower blood pressure and blood sugars, improves cardiovascular health, is good for the skin and so much more. You can also use garlic powder. Source: British Heart Foundation, Cleveland Clinic, PubMed.
Shredded coconut – Coconut has good fats, has a ton of polyphenols, and also adds an exotic taste to this vegan Caesar salad. It’s a great way to up the good fats in this recipe. Source: Real Simple, Dr. Axe.
Salt – I use pink Himalayan salt which I find to be much better than regular salt. I have added salt like sea salt, but nothing is better than pink salt.
Extra Virgin Olive Oil – It’s packed with good fats and Omega 6. I have also tried this salad with avocado oil too. Source: Mind Body Green.
Apple cider vinegar – It helps lower blood sugar levels. Source: UP Medical Center.
Nutritional yeast – Add the non-fortified Nutritional yeast because it has all the B vitamins (except B12). These B vitamins are natural and therefore, they are better for the body. It will give this salad an umami and savory flavor. Source: Dr. Berg and Medical News Today.
Answering Common Questions
Eggs! There is no vegan option for eggs, lol. Vegans don’t eat eggs which is the creamy base of the traditional Caesar salad dressing. There are also some vegetarians who don’t eat eggs, so they can’t eat the traditional caesar dressing either.
Use baked tofu which looks a lot like croutons but has none of the side effects. Tofu also brings protein to the salad.
– Lola rosa lettuce (so easy to grow in your garden from seeds)
– Kale
– Mixed greens
– Arugula salad
– Butterhead Lettuce
– Boston lettuce
– Add this tofu and tempeh crumbles to it because they are good sources of complete protein.
– Crispy chickpeas make for a great protein addition to the salad.
– Air fryer tempeh will taste great in this salad.
– Add edamame to it because they are a complete protein source.
– Sunflower seeds and hemp seeds will also add additional nutrients like zinc and vitamin E.
If you want more info on what vegans can and cannot eat, I created a helpful guide.
The dressing ingredients
For the creamy dressing, you can roast a whole head of garlic. To roast it, cut the top of the garlic head, wrap it in an oven-safe material, and roast for 10-15 minutes at 200°F (93°C).
Or, go with raw garlic. Either way, this will be the best vegan Caesar dressing you ever made
Don’t like a garlic salad dressing recipe? I have a huge list of Salad Dressing Recipes that you can choose from.
I have also added a splash of Dijon mustard for a little bite. If you don’t mind a little spice, add black pepper or red pepper flakes.
Tofu croutons are the better way to go
I love regular croutons and I have nothing against them. But, I never liked them with a garlic-flavored dressing.
This is my personal preference, so, feel free to use regular croutons instead.
I used agave in this recipe, but, you can also use maple syrup. Skip sweetening it, if you can, because they are not keto-friendly.
Tofu croutons also add more nutrition like protein to this vegan Caesar salad and they taste great with a garlic-based Caesar dressing. The best part is that they are really easy to make too.
If you don’t want to cook the tofu, use my vegan feta cheese which is marinated with spices. Or, make this Greek Prasini salad which uses real feta cheese and it’s very similar to Caesar salad.
Top the salad with lemon juice so that the iron in the salad can be easily absorbed. Make your own vegan mayonnaise and use it as a dressing.
Do you prefer homemade croutons or tofu croutons?
Make ahead and store leftovers
The salad is easy to make ahead. I make the vegan parmesan cheese, tofu croutons, and chickpeas ahead of time. The best vegan Caesar salad dressing can also be made ahead. I have this homemade vegan Caesar dressing in the fridge most of the time.
Then, when I am ready to eat, I assemble the ingredients in a large bowl and serve. If I have leftover vegan Caesar salad, I store it in a (Affiliate Link) glass airtight container.
How to serve this salad
This salad is made with whole foods, so it’s the perfect side dish for all types of vegan recipes. I love serving it as a lunch by itself, too.
Serve it with chunky potato soup, as a side to vegan fried rice or lemon orzo pasta. My new favorite way to serve this salad is to serve it with cilantro lime cauliflower rice.
Try these hearty salad recipes
Here are more salad recipes from my blog. My favorite is my spinach salad recipe. Which one is your favorite?
Spinach salad with bagel chips – A really quick and easy salad that is so delicious.
Watermelon Salad – this cool and refreshing watermelon salad can be taken to picnics and outdoor parties.
Fruit Salad – Made with stone fruits, this is a perfect salad to enjoy all summer long.
Mushroom salad – It’s a warm mushroom salad that is simply delicious.
Olive salad – This is a different kind of salad because it’s made mostly with olives.
Sharing is caring
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The BEST Keto Vegan Caesar Salad
Equipment
Ingredients
To Make The Tofu
- 1/2 block Tofu drained and cubed
- 1 Tbsp extra virgin olive oil
- 1 tsp dried rosemary
- 1 tsp dried oregano
- 1/4 tsp salt
To Make the Parmesan
- 1/4 cup raw cashews (dry, unsalted)
- 2 tsp pecans chopped
- 2 tsp almonds sliced
To Make The Vegan Caesar Salad Dressing
- 1/4 cup raw cashews (unsalted, soaked overnight)
- 2 cloves garlic
- 1/2 tsp shredded coconut (optional)
- 1/4 tsp salt
- 1/2 tsp agave
- 1/4 cup extra virgin olive oil
- 1/2 tsp apple cider vinegar
- 3/4 cup water
Assemble the salad
- 2 bunches romaine lettuce
- 1 tsp nutritional yeast non-fortified
- 1 tsp lemon juice freshly squeezed
Instructions
To Make The Tofu
- In a wok, add 1 Tbsp of extra virgin olive oil and heat it at medium heat.1 Tbsp extra virgin olive oil
- Add salt, dried rosemary, and dried oregano.1 tsp dried rosemary, 1/4 tsp salt, 1 tsp dried oregano
- Gently add the tofu and stir fry for 7-10 minutes.1/2 block Tofu
- Stir it frequently until browned on all sides.
- Turn off the heat and let it cool.
To Make the Vegan Parmesan
- In a food processor, add cashews, pecans and almonds.1/4 cup raw cashews, 2 tsp pecans, 2 tsp almonds
- Blend on low speed until the ingredients are finely chopped and moist in consistency.
To Make The Vegan Caesar Salad Dressing
- In a food processor, add soaked cashews and blend them on low speed until it is mushy.1/4 cup raw cashews
- Blend in the garlic, shredded coconut, salt, and agave using low speed.2 cloves garlic, 1/2 tsp shredded coconut, 1/4 tsp salt, 1/2 tsp agave
- Add extra virgin olive oil and blend for 10 seconds.1/4 cup extra virgin olive oil
- Add apple cider vinegar and water.1/2 tsp apple cider vinegar, 3/4 cup water
- Mix well until very smooth.
Assemble the salad
- Roughly tear romaine lettuce and add it to a salad bowl.2 bunches romaine lettuce
- Add the Parmesan and tofu to the salad and mix.
- Add half of the salad dressing and nutritional yeast.1 tsp nutritional yeast
- Drizzle lime juice and toss using wooden spoons.1 tsp lemon juice
The extra garlic really gives it a punch, and the tofu makes it hearty without having to use meat.
Thank you, Jane.
This vegan dressing is next level, thanks so much for this amazing salad recipe I’ll be making very frequently from here on out!!
Thank you, Jennifer
A delicious dairy-free twist on a classic dish. My daughter couldn’t tell the difference between this vegan caesar salad and the “regular” version.
Thank you, Sage.
Your tips are very helpful! I am used to cutting the lettuce with a knife! Haha Yey! For the first time, my romaine lettuce didn’t wilt that fast!
That is so nice to hear. I am so glad you tried it. Thank you.
I love the dressing for this salad! It’s got richness from the cashews, but a pleasant bite from the garlic. We’re overwhelmed with cherry tomatoes from our garden right now, so I add those in as well.
Thank you, Jessica