Vegan Caesar Salad
Prep time
Cook time
Total time
This is a gluten-free and vegan salad that goes with everything! And I make it all the time to rave reviews thanks to the BEST Creamy No Oil Vegan CAESAR Dressing from my friend Corey The Vegan Six. Just 7 ingredients and so easy to whip up! Shown here with roasted chickpeas and a Nut-Free Vegan Parmesan also from The Vegan Six. NOTE: prep time includes soaking the cashews for 30 minutes. NOTE 2: Dressing, Parmesan and Chickpeas all store in the fridge for several days.
Recipe type: Lunch, Dinner, Salad
Cuisine: Gluten-Free, Vegan, Vegetarian
Serves: 4-6 servings
No Oil Vegan Caesar Dressing (makes about 2 cups)
  • ½ cup raw cashews
  • ¾ cup warm water
  • 2 cloves garlic
  • 2 tablespoons tahini (unsweetened and salt free)
  • 2 tablespoons white miso
  • ¼ cup nutritional yeast
  • fresh pepper to taste
  • 1 tablespoon capers in their brine (I skip this sometimes and it's still delicious!)
Nut Free Parmesan
  • ⅔ cup roasted salted pepitas
  • 2 heaping tablespoons nutritional yeast
  • ½ teaspoon garlic powder
Roasted Chickpeas
  • 1 15oz can chickpeas, drained, well rinsed and blotted dry with a paper towel
  • 1-2 tablespoon avocado oil
  • kosher salt
Greens of choice
No Oil Vegan Caesar Dressing
  1. Soak cashews in water in a blender for at least 30 minutes.
  2. Add remaining ingredients and blend on high until smooth and creamy.
  3. If too thick for, add a touch of water to thin out and blend on high for another 30 seconds to combine.
  4. Set aside. Store leftovers covered in the fridge.
Nut Free Parmesan
  1. Blend on high in a small blender or food processor.
  2. Store in the fridge.
Roasted Chickpeas
  1. Preheat oven to 400 degrees and line a rimmed baking sheet with parchment paper
  2. Place chickpeas on baking sheet, toss with oil and sprinkle with kosher salt to taste.
  3. Bake for 10-20 minutes depending on how crispy you want them. I tend to do 15-20 minutes.
  4. Pro Tip: Alternatively, you can saute the chickpeas with a touch of olive oil and kosher salt for 5 minutes to just warm them up.
  1. In a large bowl combine romaine and dressing. Top with roasted chickpeas. Sprinkle with Parmesan. Serve and enjoy!
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