Vegan Caesar Salad

Caesar salad is a classic – it’s tried and true.  But, sometimes you want to mix it up a bit.  Come on – let’s get a little experimental!  Here’s my recipe for excellent Caesar Salad Dressing (which can be made vegan) and an idea for you to try.  Instead of adding empty carb bread croutons – why not make some sweet potato croutons?  I just cubed up some organic sweet potato, tossed them in some basic spices and cooked them on high in the oven until they were done.  Et voila – gluten-free yumminess for your classic Caesar Salad!  For extra tang, I added some capers to the salad too.

Caesar Salad


Vegan Caesar Salad Dressing
Prep time
Cook time
Total time
This is a light and bright option to store purchased Caesar Salad Dressing. With the elimination of the anchovies, this recipe is vegan - and delicious. We've even used this dressing on gluten-free pasta when we make Kale & Chickpea Pasta.
Serves: 8
  • ¼ cup Cold Pressed Oilve Oil
  • 2 tbsp Raw, Vegan Parma-Cheese ( I use Parma-Veg which is a raw, vegan organic parmesan cheese replacement)
  • 1 tbsp White Vinegar (or cider vinegar or lemon Juice)
  • 2 tsp Mustard (use the best quality you have)
  • 2 Anchovy Fillets (omit the anchovies and add more salt to taste for vegan version )
  • 2 cloves Garlic
  • ¼ tsp Pink Hymalian Salt
  • ¼ tsp Freshly Cracked Organic Black Pepper
  • ½ tsp Vegan Worcestershire Sauce
  • 3 tbsp Veganiase
  1. Place all ingredients in a small blender. I use my Nutri-Bullet for this recipe since I can store the salad dressing in the blending container in the fridge for 2 days after making.
  2. Whiz till smooth consistency.
  3. Use up in 2 days.
  4. Enjoy!



Leave a Reply

%d bloggers like this: