This Caesar salad is crisp and smoky thanks to grilled romaine. The creamy vegan Caesar dressing is made with raw cashews instead of egg, giving it a rich, silky texture that pairs perfectly with charred lettuce.
Pair this salad with a simple weeknight main—such as a chicken-crust pizza—for an easy and satisfying dinner.
Grilled Romaine With Vegan Caesar Dressing
This vegan Caesar is a delightful spin on the classic. Grilling the romaine adds a smoky depth and caramelized edges that make the salad feel special. The dressing replaces egg and anchovies with cashews for creaminess and capers for that salty, briny note—yielding a flavorful plant-based version that’s simple to prepare.
The Story Behind This Vegan Caesar
I love traditional Caesar dressing—especially versions with anchovies—so I was curious to try a vegan adaptation. After seeing a lovely plant-forward recipe in a cookbook I admire, I adapted the idea to create a cashew-based dressing that still delivers the bold, tangy flavors I look for in a Caesar.
The cookbook’s author, who focuses on seasonal, vegetable-forward dishes, inspired this take on a classic. The result is a salad that’s approachable, satisfying, and approachable for non-vegans as well.
Ingredients You’ll Need
Below are the ingredients for this vegan Caesar salad. See the recipe card for exact measurements and serving details.
For the Salad
- Whole-grain or gluten-free bread: Make simple croutons or use store-bought if short on time.
- Garlic: Rubbed on the bread to flavor the croutons.
- Olive oil spray: Helps crisp the croutons and lightly oil the romaine before grilling.
- Romaine lettuce: Halved and grilled for smoky flavor and crisp edges.
- Radishes: Thinly sliced for crunch and color.
- Chives and capers: Chives add a mild onion note; capers bring briny contrast.
- Hemp seeds: Optional for extra texture and plant-based protein.
- Lemon wedges: Serve alongside for a bright squeeze of acid.
- Microgreens and red pepper flakes (optional): For garnish and a touch of heat.
For the Vegan Caesar Dressing
- Raw cashews: The base that creates a smooth, creamy texture.
- Garlic: For bright, savory flavor.
- Fresh lemon juice: Adds acidity and balance.
- Dijon mustard: Contributes tang and depth.
- Capers: Provide the classic Caesar brininess without anchovies.
- Water: Adjusts consistency when blending.
- Black pepper: Freshly ground, to taste.
How to Make Vegan Caesar Salad
This salad comes together in a few straightforward steps and is ideal for a summer cookout or an easy weeknight meal.
- Make the croutons: Preheat the oven to 350°F. Rub bread with the cut side of a garlic clove, cube it, toss with a light spray of olive oil, and bake until crisp and golden, about 10–15 minutes.
- Blend the dressing: In a high-speed blender, combine cashews, garlic, lemon juice, Dijon, capers, water, and a few grinds of black pepper. Blend until completely smooth and creamy, adding a splash more water if needed to reach your preferred consistency.
- Grill the romaine: Heat a grill or grill pan to high. Slice romaine heads in half lengthwise, lightly oil and season with salt and pepper. Grill cut-side down until charred (about 1–2 minutes), then flip and heat briefly on the other side.
- Assemble the salad: Arrange grilled romaine on a platter and drizzle with dressing. Scatter thinly sliced radishes, chopped chives, drained capers, and croutons over the top.
- Finish and serve: Sprinkle hemp seeds and microgreens if desired, add a pinch of red pepper flakes for heat, and serve with lemon wedges and extra dressing on the side.
Vegan Caesar Salad With Creamy Dressing
Ingredients
- 2 slices whole-grain or gluten-free bread (for croutons)
- ½ garlic clove
- Extra-virgin olive oil spray
- 3 heads romaine lettuce
- 2 radishes, sliced paper-thin
- 2 tablespoons chopped chives
- 2 teaspoons capers, drained
- 2 tablespoons hemp seeds
- Sea salt and freshly ground black pepper
- Lemon wedges, for serving
- ¼ cup microgreens (optional)
- Pinches of red pepper flakes (optional)
For the Vegan Caesar Dressing
- ½ cup raw cashews
- 1 garlic clove
- 2 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 2 teaspoons capers, drained
- ½ cup water (adjust as needed)
- Freshly ground black pepper, to taste
Instructions
- Preheat the oven to 350°F.
- Rub bread slices with the cut side of a garlic clove and cut into cubes.
- Mist or lightly toss the bread cubes with olive oil and bake until crisp, 10–15 minutes.
- Make the dressing: In a high-speed blender, combine cashews, garlic, lemon juice, Dijon, capers, water, and black pepper. Blend until smooth and creamy.
- Heat a grill or grill pan to high.
- Slice romaine heads in half lengthwise, drizzle with a little olive oil, and season with salt and pepper.
- Grill cut-side down until char marks form, about 1–2 minutes. Flip and grill briefly on the other side, about 1–2 minutes more.
- Assemble the salad: Arrange grilled romaine on a platter, drizzle with dressing, and top with radishes, chives, capers, and croutons.
- Finish with hemp seeds, microgreens, and red pepper flakes if using. Serve with lemon wedges and extra dressing on the side.
Notes
*Omit bread for a low-carb or Whole30-friendly version. The dressing yields enough for 6 servings.
Nutrition
Tips from the Test Kitchen
- Use a high-speed blender: This produces the creamiest dressing. If your blender isn’t powerful, soak the cashews in warm water for 30 minutes before blending.
- Don’t over-char the lettuce: Aim for light grill marks and smoky flavor without burning the leaves.
- Slice radishes very thin: A mandoline or sharp knife creates delicate slices that balance the creamy dressing.
Variations
- Add firm tofu or roasted chickpeas for extra protein. Roasted chickpeas can also replace croutons for a gluten-free crunch.
- Swap hemp seeds for sunflower or pumpkin seeds for a different texture and flavor.
- Try grilled kale in place of romaine for a heartier, more robust salad.
Storage Tips
The salad is best served immediately after grilling and assembling. Components can be made ahead: store the dressing in an airtight container in the refrigerator for up to 4 days, and keep croutons at room temperature in a sealed container for 3–4 days.
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- Shrimp and Avocado Salad