Vegan Caesar Salad

About this recipe

A creamy caesar dressing made from soaked cashews, vegan mayo, and mustard clings beautifully to romaine, creating a salad that's indulgent, herbaceous, and completely satisfying. This is not a light side dish—it's a meal unto itself when you add nuts or plant-based protein. The dressing is thick enough to coat every leaf and complex enough to make you want to scrape the bowl. Soaked cashews blended until velvety smooth become the base for a dressing that's naturally rich and creamy without any dairy. Lemon juice adds brightness and acidity while dijon mustard provides complexity and subtle heat. Capers add a briny, salty pop that makes you want another bite. Nutritional yeast contributes umami depth that mimics aged cheddar without any dairy. This is a dressing that tastes more complex and interesting the longer it sits. The blending is crucial—soaked cashews must be truly smooth and silky, not grainy. Blend longer than you think you need to, adding water a tablespoon at a time if needed. The dressing should be thick but pourable. Too thick and it doesn't coat; too thin and it pools rather than clings. Taste and adjust seasoning aggressively; the dressing should taste bold before being tossed with lettuce. Toss romaine with dressing just before serving so lettuce stays crisp. Top with vegan parmesan, croutons, and a generous amount of fresh cracked pepper. This salad is substantial enough for a main course, especially with added protein like tofu or chickpeas. Leftovers separate components—store dressing, greens, and toppings individually and reassemble to order for best texture.