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This Vegan Caesar salad gives you all of the caesar salad flavors you love with none of the anchovies or dairy and egg!
If you were to ask me to choose my favorite salad, I will always — hands down — choose a caesar salad.
Unfortunately, since I am now primarily dairy and egg free, caesar salads have been nonexistent in my life for quite some time…UNTIL NOW!
Typically, a caesar salad has a tangy, creamy dressing just can’t be beat and it’s hard to replicate without the anchovies and dairy…but honestly, this vegan dressing is better than ever!
You shouldn’t have to give up caesar salads forever because of the non-vegan ingredients in it. That’s why I’ve developed this recipe – and guess what?
You seriously can’t taste the difference between regular and vegan caesar dressings, except that this one is a bit more flavorful! If you don’t believe me, you’ll just have to toss this salad up and find out for yourself.
Whether you’re going vegan or just looking for the perfect meatless Monday side dish/light lunch, this vegan caesar salad is calling your name.
Its got all the tangy flavor that keeps you coming back for more, and crispy tofu to sneak in a little protein! Like I said, while I may not be 100% vegan, that doesn’t stop me from gobbling up this salad all the time, especially since it contains no dairy or eggs and that makes my gut happy!
Ingredients
For the vegan dressing, you’ll need –
- Nutritional yeast – This serves as the replacement for parmesan.
- Vegan mayonnaise – Most grocery stores sell this now! If you can’t find it at your local supermarket, try a more vegan-friendly store like Whole Foods.
- Almond milk – You can also use oat milk if that’s what you’ve got on hand.
- Apple cider vinegar – Lemon juice also works well at creating that mouthwatering tang!
- Dijon mustard – Yellow mustard can not be used in place of dijon! Dijon has the right amount of sweet and tangy flavors.
- Garlic – Pre-minced or freshly minced will both do the trick.
- Vegan Worcestershire sauce – Traditional Worcestershire has fish sauce, so make sure to choose a vegan-friendly option.
- Black pepper – Use freshly ground pepper in the dressing, and as an additional garnish.
- Salt – Kosher or flaky sea salt will give the best results.
The salad itself calls for:
- Lettuce – One head of lettuce is all you need. Pick a fresh, vibrant green one with no wilted leaves.
- Tofu – Choose a firm tofu for the best results.
- Baguette – This is optional, if you don’t like croutons. But also, what kind of monster doesn’t like croutons?! ;)
- Olive oil – Avocado oil can also be used here instead.
How long will vegan caesar salad stay fresh?
For best results that don’t get soggy, keep the dressing and prepared salad in two different containers, and toss the salad with the dressing when you’re ready to serve.
The dressing and prepared salad will stay fresh in separate airtight containers in the fridge for up to a week, making it a great idea for meal prep!
What else can I use instead of tofu?
Lately, there seems to be a vegan alternative for just about everything! If plain old tofu isn’t your thing, that’s okay! You can still sneak some protein in with a grilled chicken vegan alternative, which most grocery stores now offer in the freezer aisle. It’ll be your own vegan grilled chicken caesar salad!
Or, if you really don’t want any sort of protein, just make this a plain ole salad. Whatever you choose, it will be delicious because that dressing is to die for!
Check out more of my favorite vegan recipes!
Buffalo Cauliflower Pizza Flatbread
Cold Spicy Peanut Sesame Noodles
Vegan Caesar Salad
Equipment
Ingredients
For the vegan caesar dressing
- 2 tablespoons nutritional yeast
- ½ cup (112 g) vegan mayonnaise
- 2 tablespoons almond milk
- 1 tablespoon apple cider vinegar or lemon juice
- 1 tablespoon dijon mustard
- 1 minced garlic
- 1 tablespoon vegan Worcestershire sauce
- ¼ teaspoon black pepper
- ¼ teaspoon kosher salt
For the salad:
- 1 head of lettuce
- 10 ounces (284 g) firm tofu
- 5 ounce (142 g) medium baguette
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 400 °F (204 °C)
- Chop the baguette in slices and then chop those slices in halves. Place them in a baking tray with a drizzle of olive oil all over them. This will provide nice and crunchy croutons. Bake them for 10-15 minutes, or until croutons are golden brown.
- Chop tofu into small cubes. Cook them in a skillet with olive oil until golden on the sides. This will take about 12-15 minutes.
- Mix all the ingredients of the dressing in a small bowl.
- Bring all the ingredients of the salad into a big salad bowl and drizzle with vegan caesar dressing. Adjust salt and pepper to taste.
