This beauty is our vegan Caesar salad – not something you’d normally see as a plant-based option, but we’re really pleased with how it’s come out and the dressing tastes like the real deal.
We’ve used a cashew base, along with nutritional yeast, lemon, and mustard, then to replace the anchovies we’ve used capers to get that tangy and salty flavor.
For the bulk of the salad, we’ve kept it classic with romaine lettuce, croutons and a vegan chicken alternative (we’ll share the recipe for that very soon) – with some bonus avocado and chickpeas, because why not?
The whole thing works really well together – the sauce is rich and creamy, and the combination of the vegetables, croutons and vegan chicken make it a really filling, satisfying lunch (or even a light dinner/side dish).
- 2 romaine lettuce hearts - roughly chopped
- 4 thick slices of bread - cut into bite-size chunks
- 1 avocado - cut into chunks
- A couple of handfuls of a vegan chicken alternative or tofu - we use some homemade chicken-style seitan
- Half a tin of chickpeas
- Olive oil
- Salt & pepper
- For the dressing:
- 1/2 cup cashews - soaked in water overnight (or in hot water for as long as you can if you're in a rush)
- 1/4 cup water
- 4 tablespoons nutritional yeast
- Juice of 1/2 lemon
- 1 teaspoon Dijon mustard
- 3 tablespoons olive oil
- 2 teaspoons capers
- 1 clove garlic
- Pre-heat your oven to gas mark 5/190c.
- Chuck the bread and chickpeas in a large bowl, pour over a good glug of olive oil, salt and pepper, and toss to give everything a good cover.
- Put in a roasting pan and roast in the oven for around 10 minutes or until the bread is nicely toasted all over - check regularly to make sure you don't burn the croutons.
- While the bread and chickpeas are in the oven, add all the ingredients for your sauce into a blender along with a generous amount of black pepper. Blend until it's completely smooth - give it a taste and add salt, black pepper, nutritional yeast or lemon to taste.
- Once everything is ready, layer up the lettuce, avocado, croutons, chickpeas and vegan chicken. Top with the dressing (and give it a mix to coat everything if you want to) and that's it - vegan Caesar salad!
Vegan Summer Lunch Inspiration
If you enjoyed this vegan Caeser salad recipe and you’re looking for more Summer lunch ideas, why not try making these vegan collard wraps? Recipe creator Eat With Clarity says, “light, fresh, and packed with powerful antioxidants, these rainbow veggie collard wraps are the perfect summertime lunch for work, a picnic, or the beach!”
If you love a salad with tofu, you could also try the vegan Vietnamese salad recipe by Everday Vegan Food, which calls for ginger tofu, rice noodles, and loads of vegetables. “If you’re looking for a light and fresh lunch or dinner, this recipe is for you,” says the recipe creator. “It’s a recipe packed with flavors, yet pretty easy to make. It’s so vibrant and fresh, I love eating dishes like this.”
This vegan chickpea frittata is also a great summer dish, ideal for lunch or a light dinner. “This alternative to the traditional frittata works perfectly,” says Sincerely V. “I use all the same greens and herbs and add more vegetables sometimes.”
Or you could try these vegan tacos, stuffed with hibiscus flowers. The Vegetarian Blog says, “there is something very exotic about eating beautiful flowers, and somehow this lovely concept of edible flowers brings a feeling of delicacy and romance to a plate.”
This recipe was republished with permission from Vegan Punks.