I think we can all agree that Caesar salad is a classic. Crispy romaine lettuce dressed in a savory flavor packed dressing and topped with garlicky parmesan croutons. A perfect salad to pair with your favorite protein or a great side dish. I made a vegan caesar dressing that is rich, creamy, and comes together so quickly!
Let’s welcome SPRING with this simple classic Vegan Caesar Salad with garlicky croutons!
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Nut-Free and Dairy-Free Caesar Dressing
This Vegan Caesar dressing is so easy to make. I love that it is nut-free and dairy-free. You will need the following ingredients to make the dressing and the garlicky croutons.
Vegan Caesar Dressing Ingredients:
- Organic Capers
- Dijon Mustard
- Extra Virgin Olive Oil
- Plant Based yogurt
- Salt
- Black Pepper
- Ground Paprika
- Organic Raw Tahini
- Garlic
- Lemon
- Warm Water
Garlicky Croutons Ingredients:
- Sourdough Loaf
- Olive Oil
- Fresh Garlic
- Black Pepper
- Salt
- Parmesan
Dressing comes together quickly!
In a large bowl, mix all the caesar dressing ingredients together : tahini, plant based yogurt, fresh lemon juice, raw garlic, roasted garlic ( this will be the leftover from the croutons), diced capers, caper brine, salt, freshly ground black pepper, ground paprika, dijon mustard and some warm water. Taste and add additional seasoning to your liking. Maybe a pinch of salt.
Garlicky Baked Croutons
These garlicky parmesan baked croutons are insanely GOOD! To make them, first, preheat oven to 400°F. Two, heat olive oil and smashed garlic cloves in a small saucepan over low-medium heat. Cook until the garlic begins to sizzle, 3 to 4 minutes. Make sure to keep an eye on the garlic, you do not want to burn it. You’re looking for the garlic to get lightly golden around the edges and infuse into the olive oil.
Remove the garlic and set aside. Add the garlic-infused olive oil to a large bowl with the cubed sourdough bread and mix, making sure all the bread is coated in the garlic-infused olive oil. Add freshly ground black pepper, salt, parmesan and mix. Arrange the bread a single layer on a baking sheet lined with parchment paper. Bake in the oven for 10 minutes or until crispy and golden. Set aside.
*Transfer the roasted garlic to a clean cutting board. Chop the roasted garlic finley and add it to the ceasar dressing.
See below for the full recipe!
Vegan Caesar Salad with Garlicky Croutons
Ingredients
Vegan Caesar Dressing
- 1/4 cup Organic Raw Tahini
- 3-5 tbsps warm water add more or less to thin out the dressing
- salt, to taste
- freshly ground black pepper, taste
- pinch of ground paprika
- juice of 1/2 a lemon
- 1 tbsp plant based yogurt
- 3 tsps capers, finely chopped
- 2 tsps caper brine, from the jar of capers
- 1 tsp dijon mustard
- 1 large raw garlic, minced
- parmesan, freshly grated vegan or regular parmesan will work
- 1 tsp olive oil optional
- 8 ounces Organic Little Gem Lettuce I used the washed and ready to enjoy lettuce
- red onion, thinly sliced
Garlicky Baked Croutons
- 1/4 cup olive oil
- 2 cups cubed sourdough bread
- salt, taste
- freshly ground black pepper, to taste
- freshly grated parmesan
- 4-5 garlic cloves, smashed
Instructions
Garlicky Croutons
- Preheat oven to 400°F
- Heat olive oil and garlic cloves in a small saucepan over low-medium heat.
- Cook until the garlic begins to sizzle, for about 3 to 4 minutes. Make sure to keep an eye on the garlic, you do not want to burn it. You’re looking for the garlic to get lightly golden around the edges and infuse into the olive oil.
- Turn the heat off and remove the garlic. Chop the roasted garlic finley and set aside to be used in the ceasar dressing.
- In a large bowl, add your the cubed sourdough bread an add the garlic-infused olive oil. Toss everything together, making sure all the bread is coated in the garlic-infused olive oil.
- Add freshly black pepper, salt, parmesan ( add as much parm as you want) and mix.
- Arrange the bread in a single layer on a baking sheet lined with parchment paper. Bake in the oven for about 10 minutes or until crispy and golden. Set aside.
Vegan Caesar Dressing
- In a large bowl, add the tahini, plant based yogurt, lemon juice from 1/2 lemon, raw minced garlic, roasted garlic ( this will be the leftover from the croutons), diced capers, caper brine, olive oil (optional), salt, freshly ground black pepper, ground paprika, dijon mustard and some warm water. Taste and add additional seasoning to your liking. Maybe a pinch of salt.
- Feel free to add more water or less depending on how thin you want the dressing consistency to be.
Assembling the Caesar Salad
- Rinse the Little Gem lettuce under cold tap water, drain and pat dry with a paper towel.
- Add the little gems and red onion to the dressing and toss. Add the crustons and some freshly grated parmesan ( optional ) and mix. Enjoy!
