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Caesar Salad

Caesar Salad

A classic salad tossed with an incredible dairy-free, egg-free, oil-free dressing and topped with homemade oil-free croutons.

  • Author: Dr. Rosane Oliveira
  • Prep Time: 15 minutes
  • Cook Time: 20-25 minutes
  • Total Time: 35-40 minutes
  • Yield: 4 1x
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Ingredients

Caesar Dressing

  • 2/3 cup cashews, raw, soaked overnight
  • 1/4 cup Homemade Nut Milk or store-bought plant-based milk
  • 1/4 cup water
  • 1 tbsp lemon juice, freshly squeezed
  • 2 tsp capers
  • 1 1/2 tsp Dijon mustard
  • 1 1/2 tsp vegan Worcestershire
  • 1 tsp garlic, minced
  • 1/2 tsp garlic powder
  • Black pepper, freshly ground, to taste

Oil-Free Croutons

  • 3 cups stale bread, cut into cubes
  • 1/4 cup water
  • 1/2 tsp basil or oregano, dry
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp thyme, dry

To Serve

  • Romaine lettuce (or salad greens of choice)

Instructions

Caesar Dressing

  1. Blend all ingredients together in a food processor until smooth. Adjust seasonings to taste and liquids to reach desired consistency.

Oil-Free Croutons

  1. Preheat oven to 350°F and line baking sheet with parchment paper.
  2. Mix all ingredients together in a bowl.
  3. Spread bread cubes in a single layer on baking sheet. Cook for 15 minutes then toss and continue to cook in 5-minute increments, tossing in between, until bread is crunchy and dry.

Caesar Salad

Arrange romaine lettuce (or greens of choice) and croutons in a large bowl. Drizzle with Caesar dressing and toss to coat.  If desired, garnish with capers and/or Vegan Parmesan.

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Rosane Oliveira, DVM, PhD

President & CEO, Plant-Based Life Foundation | Dr. Rosane Oliveira combines a lifelong passion for nutrition with 25 years of genetics research to create programs that help people develop healthy habits on their journey towards a more plant-based lifestyle. She is a Visiting Clinical Professor in Public Health Sciences and was the founding director of the first Integrative Medicine program at the UC Davis School of Medicine. She completed her postgraduate studies in Brazil and did her postdoctoral training in immunogenetics and functional genomics at the University of Illinois at Urbana-Champaign.