Vegan Caesar Salad (Edit recipe)

120 recipes
|
133 followers

With crisp romaine lettuce, buttery croutons, parmesan, and the most incredible homemade caesar dressing, this easy vegan caesar salad is a plant-based classic. It's such a versatile recipe; you can make it as a meal with roasted chickpeas or simply use the dressing as a dip.

Share

save

PREP TIME

15 minutes

COOK TIME

—

INGREDIENTS

19

Serves: 6

Ingredients

Dressing

6 oz Zucchini, peeled and chopped
0.5 cup Silken Tofu
3 Tbsp Nutritional Yeast
2 Tbsp Lemon Juice
1 Tbsp White Miso Paste
1 Tbsp Dijon Mustard
2 tsp Capers
1 tsp Garlic Powder
0.5 tsp White Vinegar, Distilled
1 tsp Salt
.5 tsp Black Pepper
.5 tsp Stevia, Granulated, can sub any sugar of choice

Salad

3 whole Lettuce, Romaine, washed and chopped
2 cups Croutons, can sub gluten-free
0.5 cup Vegan Parmesan Cheese, Shredded, can sub any type of cheese
.5 tsp Chili Flakes, optional
.5 tsp Black Pepper, optional

Shop Ingredients

Shopping on FoodSocial supports our recipe creators and trusted brands. Items arrive in 3-5 days.

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a stovetop steam basket or microwave steamer, steam the zucchini until fork tender.
Combine all the dressing ingredients in a blender or food processor and blend until smooth and creamy. Scrape down the sides when needed. Set aside.
Add the washed and chopped romaine lettuce to a large salad bowl and toss with the prepared dressing.
Serve with croutons, parmesan cheese, chili flakes, and fresh ground pepper, if desired. Enjoy!

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	402
Fat:	19 g
Carbohydrates:	52 g
Protein:	15 g
Cholesterol:	0 g
Sodium:	1446 mg
Fiber:	1 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.