Gluten-free and vegan, this is a salad that pairs well with everything and always receives rave reviews thanks to the Creamy No Oil Vegan Caesar Dressing from my friend Corey at The Vegan Six. Shown here with Roasted Chickpeas and a Nut Free Vegan Parmesan, it's a meal!
Vegan Caesar Salad
Simple, Nourishing, Flavorful and Satisfying!
This is a salad that goes with everything!
And I make it all the time to rave reviews thanks to the BEST No Oil Vegan CAESAR Dressing from my friend Corey @thevegansix .
It’s quick, nourishing and DELISH! The dressing is just 7 ingredients and so easy to whip up!
Shown here, I mixed the dressing with Crisp Romaine and added roasted chickpeas and Corey’s @thevegansix NUT-FREE VEGAN PARMESAN to make it either meal or a hearty side salad.
I love that it’s just a few simple, whole foods ingredients combined into a one amazing dish!
As I mentioned, the reason this is so good is because of the Vegan Caesar Dressing. I love a good Caesar Salad dressing but have never been a fan of raw eggs so I’m always on the lookout for a great vegan alternative… I found it and am looking no further!
This Vegan Caesar Dressing is unreal — packed with flavor and addictively delicious! Recipe from my good friend Corey @thevegansix , I have made it so many times since she first introduced me to it. Literally can’t get enough!
It’s just 7 ingredients — raw cashews, garlic, tahini, white miso, nutritional yeast, fresh pepper and capers (I often skip the capers and it’s still great!) — but the blended combination is magical.
And you may have noticed, there is no oil either, which is a nice change from so many dressings.
It’s creamy and so flavorful you’ll want to eat it by the spoonful!
And if you’ve never used white miso or nutritional yeast, don’t be afraid to give them a try.
They are staples in many vegan kitchens because of they add so much flavor but you will love having them in your kitchen even if you don’t follow a vegan diet. I use both ingredients in so many dishes, and both ingredients stay well in the refrigerator for months.
The other magical touch in this wrap is the Nut Free Parmesan, also from my friend Corey @thevegansix. This is just 3 ingredients –roasted salted pepitas, nutritional yeast and garlic powder. And it adds the best finishing touch.
Both the Vegan Caesar Dressing and the Vegan Parmesan make large quantities and store well in the refrigerator. But trust me, they won’t last long! You will want to put them on everything!
Thanks so much to Corey @thevegansix for letting me reprint her recipes for No Oil Vegan CAESAR Dressing and NUT-FREE VEGAN PARMESAN! If you don’t know Corey, definitely check her out— some of my favorite easy recipes and you don’t have to eat vegan to love them!
A quick note on the chickpeas… You could use them straight from the can but I highly recommend roasting them (or even pan sauteing them) if you can.
You could roast them as little as 10 minutes or up to 20 minutes depending on how crispy you like them and it adds the best flavor.
And if you decide to pan saute them, they will be warmed in mere minutes!
Whether you enjoy this as a quick lunch or light dinner after a long day or side salad, I hope you love them as much as my husband and I do!
Scroll down for the recipe and leave a comment if you try.
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.
Author: Healthy Gluten-Free Family
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
1 15oz can chickpeas, drained, well rinsed and blotted dry with a paper towel
1-2 tablespoon avocado oil
Greens of choice
No Oil Vegan Caesar Dressing
Soak cashews in water in a blender for at least 30 minutes.
Add remaining ingredients and blend on high until smooth and creamy.
If too thick for, add a touch of water to thin out and blend on high for another 30 seconds to combine.
Set aside. Store leftovers covered in the fridge.
Nut Free Parmesan
Blend on high in a small blender or food processor.
Store in the fridge.
Preheat oven to 400 degrees and line a rimmed baking sheet with parchment paper
Place chickpeas on baking sheet, toss with oil and sprinkle with kosher salt to taste.
Bake for 10-20 minutes depending on how crispy you want them. I tend to do 15-20 minutes.
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.
In a large bowl combine romaine and dressing. Top with roasted chickpeas. Sprinkle with Parmesan. Serve and enjoy!
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...