This is a Caesar salad where the dressing is built on soaked cashews instead of eggs and anchovies — blended with capers, lemon, garlic, and nutritional yeast until it’s genuinely creamy and sharp. The greens are romaine and kale, and the croutons are baked whole-grain bread cubes. It takes 40 minutes start to finish, and most of that is hands-off.
Before you start
The one thing that determines whether this dressing works is how long you soak the cashews. Two hours is the minimum; overnight is better. Under-soaked cashews leave the dressing grainy no matter how long you blend. If you forgot to soak, cover the cashews with boiling water for 30 minutes — it’s not identical, but it gets you close enough. The second thing worth knowing: kale needs a little attention before it goes in the bowl. Chop it finely and give it a quick squeeze with your hands to soften the fibers slightly. This keeps it from feeling tough against the dressed romaine.
Shopping notes
- Raw cashews: These need to be raw, not roasted or salted — roasted cashews will make the dressing taste off. Sold in bulk bins at many grocery stores, which is cheaper than buying a bag if you only need half a cup.
- Nutritional yeast: Adds the savory, slightly cheesy note that makes this taste like Caesar dressing rather than just a lemony cashew sauce. If you’re out, a teaspoon of white miso paste is a reasonable substitute — it won’t be identical, but it brings a similar umami depth.
- Capers: These do the job anchovies would do in the original — brine and a faint oceanic edge. A small jar lasts a long time in the fridge. If you genuinely can’t find them, a teaspoon of green olive brine works in a pinch, though the flavor is milder.
- Whole-grain bread: Any sturdy bread works here. A slightly stale loaf is actually better — it crisps up faster and holds its crunch longer once dressed.
Common problems and fixes
- Dressing is too thick to pour: Add water one tablespoon at a time and blend again. The dressing thickens further once it sits in the fridge, so make it slightly thinner than you think you need.
- Dressing tastes flat: It almost always needs more lemon juice or salt than you expect. Taste after blending and adjust before it hits the greens.
- Croutons go soft before serving: Let them cool completely on the baking sheet before adding them to the salad. Putting warm croutons on dressed greens steams them soft within minutes.
- Kale stays tough and chewy: Finely chopping isn’t quite enough on its own — massage a small pinch of salt into the kale for about 30 seconds before combining it with the romaine. It wilts just enough to eat comfortably without going limp.
- Dressing separates or looks grainy after blending: Your cashews weren’t soft enough. Keep blending and add a splash more water; if it still won’t smooth out, strain through a fine mesh sieve and blend again.
Keeping and reheating
Store the dressing separately from the greens — it keeps in a sealed jar in the fridge for up to four days and will thicken as it chills, so stir in a little water before using it again. Dressed salad doesn’t keep well; the greens go limp within a couple of hours, so only dress what you’re eating. Undressed chopped romaine and kale hold fine in the fridge for two days wrapped in a clean towel. The croutons keep at room temperature in an airtight container for two to three days — skip storing them in the fridge, which makes them chewy rather than crisp. This salad doesn’t freeze in any useful form.
Vegan Caesar Salad
Ingredients
Salad Base
- 1 head Romaine lettuce washed and chopped
- 1 cup Kale finely chopped
Dressing
- ½ cup Raw cashews soaked for at least 2 hours
- 2 tablespoons Nutritional yeast
- 2 cloves Garlic minced
- 2 tablespoons Fresh lemon juice
- 1 tablespoon Capers drained
- 1 teaspoon Dijon mustard
- ¼ cup Water adjust for desired consistency
Croutons
- 4 slices Whole-grain bread cubed
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
Instructions
- Start by preparing the croutons. Preheat your oven to 175°C (350°F).
- Toss the cubed bread with olive oil and garlic powder until well-coated. Spread evenly on a baking sheet and bake for about 10 minutes or until golden brown and crispy.
- While the croutons are baking, prepare the dressing: Drain the soaked cashews and add them to a blender along with nutritional yeast, garlic, lemon juice, capers, Dijon mustard, and water. Blend until creamy and smooth, adjusting water as necessary for desired consistency.
- Season the dressing with salt and black pepper to taste.
- In a large salad bowl, combine the chopped romaine lettuce and kale.
- Add the dressing to the salad and toss gently until the greens are well-coated.
- Top the salad with the crispy croutons just before serving.
Notes
Nutrition
Frequently asked questions
Can I use sunflower seeds instead of cashews?
Yes — raw sunflower seeds work as a direct swap for the cashews. Soak them the same way, at least two hours, and blend thoroughly; the dressing will be slightly less rich but still creamy and usable.
Do I have to use both romaine and kale, or can I just use one?
All romaine is fine and keeps the salad closer to a classic Caesar. All kale works too but produces a heartier, chewier bowl — just make sure to chop it very fine and massage it with a pinch of salt first.
My blender isn’t very powerful. Will it still work?
It can, but soak the cashews longer — closer to four hours or overnight — to give your blender the best chance. Stop and scrape down the sides a few times during blending, and add water gradually to keep things moving.
Can I make the dressing ahead of time?
Yes, and it actually improves after a few hours in the fridge as the flavors settle. Make it up to three days ahead and keep it in a sealed jar; stir or shake well and thin with a little water before using.
Is there a gluten-free option for the croutons?
Use a sturdy gluten-free sandwich bread — look for one that isn’t too soft or it will crumble rather than crisp. Cube it slightly larger than you would regular bread so the pieces hold together during baking.
More plant-based recipes to try
- Mediterranean Orzo Artichoke Salad
- Indonesian Gado-Gado Peanut Salad
- Southwestern Quinoa Salad Recipe
- Vibrant Vegan Fattoush Salad