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Vegan Caesar Salad with Cashew Dressing Recipe

A bold, creamy vegan Caesar salad that ditches the dairy, embraces the cashews, and still delivers that iconic tangy, garlicky punch.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

For the Salad:
  • 1 large head of romaine lettuce chopped
  • 1 cup croutons store-bought or homemade
  • 2 tbsp vegan parmesan optional but dramatic
For the Cashew Dressing:
  • ¾ cup raw cashews soaked for 2–4 hours or boiled for 10 minutes
  • ¼ cup water
  • 2 tbsp lemon juice
  • 1 tbsp Dijon mustard
  • 1 tbsp capers for that briny twist
  • 1 tbsp olive oil
  • 1 garlic clove
  • ½ tsp salt
  • ¼ tsp black pepper

Method
 

  1. Soak the cashews: Soak in hot water for 10 minutes or let them bathe all day while you “work from home.”
  2. Make the dressing: Blend soaked cashews, lemon juice, mustard, capers, garlic, salt, pepper, and water until smooth and dreamy.
  3. Toast croutons (if making): Toss bread cubes with olive oil. Bake at 375°F for 5–8 minutes until golden and crispy.
  4. Assemble the salad: In a large bowl, toss romaine with croutons and vegan parmesan (if you’re feeling extra).
  5. Drizzle & slay: Pour that luscious cashew dressing over everything, toss again, and serve like the domestic goddess you are.

Notes

Nutritional Information (per serving)

  • Calories: 310 kcal
  • Total Fat: 20 g
  • Saturated Fat: 3.5 g
  • Carbohydrates: 22 g
  • Fiber: 4 g
  • Protein: 9 g

Vitamins & Minerals (per serving)

  • Vitamin A: 70% DV
  • Iron: 25% DV
  • Calcium: 10% DV
  • Vitamin C: 15% DV
  • Vitamin K: 90% DV

Flavor-Boosting Tips & Notes

  • Add roasted chickpeas if you want crunch with commitment.
  • A splash of apple cider vinegar makes the dressing punchier—go wild.
  • Use kale instead of romaine if your vibe is more “green warrior queen.”
  • Don’t skip the capers; they’re small, sassy, and powerful—like your bestie.
  • Meal prep the dressing and feel smug about lunch for the next three days.
This salad isn’t just vegan. It’s attitude in a bowl, topped with plant-based power and just enough sass to keep things interesting.