I used to LOVE Caesar salads growing up and always ordered one as an appetizer at restaurants… until I grew up and looked at how many calories are in the dressing and I (almost) never went back! But now I’ve perfected a vegan caesar dressing that is so much healthier and dairy-free! And let’s not forget about the ahhhhmazing homemade (EASY!) croutons!
I’ve been making, testing and tweaking this recipe for about 6 months and it’s finally ready to share and I couldn’t be more excited! I’ve already shared the Vegan Caesar Dressing and the Homemade Croutons so this is simply putting it all together.
I like a classic romaine lettuce for my Caesar salad but I do tend to also make this with dinosaur kale when I’m feeling the need to be even more on the healthy track.. so use whichever you prefer, both, or something else!
- 1 French baguette or 4 cups cubed sourdough bread
- 1/3 cup extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 pinch dried oregano
Vegan Caesar Dressing
- 2/3 cup raw cashews
- 1/2 cup water
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon nutritional yeast
- 1 heaping tablespoon capers in brine
- 2-3 peeled garlic cloves
- 1/4 teaspoon kosher salt or more to taste
- 1/8 teaspoon freshly cracked black pepper or more to taste
Preheat oven to 375 degrees F.
Cut baguette into 3/4 inch cubes and place into a mixing bowl. Add in olive oil and toss them in the bowl until they are all well and evenly coated.
Like a baking sheet with aluminum foil. Lay the bread cubes on the sheet and season evenly with salt, pepper, garlic powder and oregano.
Bake for 5 minutes, give them a turn, and bake for another 5 minutes. Set aside to cool.
Vegan Caesar Dressing
Place all ingredients into a high speed blender and blend on high until well combined. Season with more salt and/or pepper to taste. Note: dressing can be made up to 5-7 days in advance if stored in an air tight container (like a mason jar) in the refrigerator.
Once croutons are cooled, toss the chopped romaine with the dressing until well coated. Add in the croutons and give it another toss.
I like to let it sit for about 5 minutes before enjoying so the croutons get a little soft on the outside!