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Vegan Caesar Salad

Michele Borboa, MS is a freelance writer and editor specializing in health, fitness, food, lifestyle, and pets. Michele is a health and wellness expert, personal chef, cookbook author, and pet-lover based in Bozeman, Montana. She is also...

Simple twist on a classic dish

Caesar salads are always an elegant touch to an everyday or holiday meal. Make this vegan salad even more special by toasting your own croutons.

Simple twist on a classic dish

Vegan Caesar Salad (Serves 8)


  • 2 heads Romaine lettuce, cut or ripped into bite-sized pieces
  • 1 cup sun-dried tomatoes
  • 1 cup pitted Kalamata olives
  • 1/4 cup raw cashews
  • 2 cloves garlic
  • 1/4 cup miso
  • 1 tablespoon mustard
  • 2 tablespoons vegan Worcestershire sauce
  • 1 tablespoon white wine vinegar
  • Pinch of salt
  •  6 ounces silken tofu
  • 1/4 cup extra virgin olive oil plus more to thin
  • 3 cups croutons


  1. In a large bowl, toss together romaine, tomatoes, and olives. Set aside.
  2. In a food processor or blender, combine cashews, garlic, miso, mustard, Worcesterhire, vinegar, salt, and tofu. Run machine until ingredients are pureed.
  3. With machine running on low, add 1/4 cup oil and process until smooth. Test consistency and add more oil, if desired, to thin.
  4. Pour half of the dressing over salad and toss to combine. Divide salad among 8 salad plates and drizzle with more dressing. Garnish with croutons and serve.

More Vegan Recipes

Vegan Triple Chocolate Pudding
African Potato Stew
Chocolate Hazel Soy Latte

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