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Large plate piled up with caesar salad topped with crispy chickpeas, croutons, dripping with vegan caesar dressing.

The BEST Vegan Caesar Salad Recipe

Prep Time: 10 minutes
Servings: 4 servings
Author: Tracy Halasz

Ingredients

Salad Ingredients

  • 1 large head romaine lettuce, cut into bite-size pieces
  • 2 cups seasoned croutons (homemade or store bought)
  • ¼ cup parmesan cheese, grated
  • 2-3 tablespoons crispy capers (optional)

5 Minute Vegan Caesar Dressing

  • ½ cup Vegenaise (vegan mayo)
  • 1 tablespoon dijon mustard
  • 1 tablespoon olive oil
  • 2 cloves garlic, finely minced
  • 2 tablespoons lemon juice, fresh
  • 1 tablespoon capers, finely minced
  • 1 tablespoon Worcestershire sauce
  • salt and pepper
  • 2-4 tablespoons vegan parmesan cheese, grated

Instructions

  • Make the homemade croutons or pick up some seasoned croutons at the store.
  • Make the crispy chickpeas if using.
  • Make the homemade vegan Worcestershire sauce if needed (can be made ahead).
  • Make the caesar dressing: Start by chopping the capers and garlic until finely minced. Place all the dressing ingredients into a bowl or jar and mix until smooth. Taste and adjust flavors as needed (add extra lemon juice or caper brine for extra bite). Chill until ready to use.
  • Use a salad spinner to wash and spin the lettuce dry. Chop or break into bite size pieces and place in the fridge to chill.
  • Assemble the salad: Right before serving, combine the lettuce and croutons in a large salad bowl. Drizzle with caesar dressing then toss together to lightly coat the romaine leaves. Top with black pepper, parmesan cheese, crispy capers, extra croutons, and chickpeas if using. Enjoy!

Notes

How much parmesan cheese and croutons should I use?: When it comes to adding parmesan cheese and croutons to caesar salad, I recommend that you measure with your heart. There is no one right answer for everyone! Enjoy.
How to make crispy capers: One of the things that sets this vegan Caesar salad apart from other recipes is the crispy fried capers. I made about 3 tablespoons of capers for this recipe. 
  1. Cover the bottom of a small skillet or saucepan with oil (see photo in post). Heat over high until shimmering. While the oil is heating, pat the capers dry with a kitchen towel.
  2. Remove the pan from the heat and spoon the capers into the oil being extra careful for any oil spattering. Return to the heat and let the capers fry until crispy gently shake the pan (or stir) so they don't burn. It takes about 2-5 minutes. You may need to cover the saucepan with a splash guard or partially cover with a lid to prevent the splattering oil from going everywhere for the first couple minutes (while the capers burst open and the water evaporates).
  3. Remove the capers from the pan with a spider spoon or slotted spoon to a layer of paper towels. Let the capers drain and cool until ready to use.
  4. Save the oil to use in a stir fry, soup or any recipe that calls for oil. It has a mild salty, briny flavor from the capers.