Vegan Caesar Salad

Vegan Cesar Salad

Vegan Cesar Salad

Vegan Cesar Salad

This is awesome, creamy, garlicky, and loaded with flavor (shhh no one will know it’s vegan).  You will love this vegan caesar salad.

Inspired by





  •  ½ c blanched, slivered almonds
  • 4 cloves garlic, peeled and roughly chopped
  • 1 pkg Mori-Nu silken tofu, drained
  • 1/3 c olive oil
  • 1 – ½ T capers
  • 1 – 2 T caper brine
  • juice of 1 lemon (if your lemon is really juicy you may only need to use ½)
  • 1 t raw sugar
  • 1 t dry mustard powder
  • ½ t crushed red pepper
  • salt and lots of freshly ground pepper



  •  ¼ c olive oil
  • 2 T melted Earth Balance
  • 1 head of roasted garlic
  • juice of ½ lemon
  • ½ of a large round of sourdough or one baguette, cut into cubes


Your favorite lettuce

  • baby spinach




For Dressing:

  1. Pulse the almonds in food processor or Vita Mix (I used the Vita Mix and it worked fabulously) until they are course crumbs.
  2. Place the almonds in a small bowl.
  3. Next combine the garlic, tofu, and olive oil until creamy.
  4. Add rest of ingredients (start with ½ lemon) and blend until combined, taste and add additional lemon juice and seasonings.
  5. Place dressing in bowl with almonds and mix with a fork.
  6. Store in refrigerator for at least an hour to let flavors meld. If dressing is too thick, thin with a little soy milk.


For Croutons:

  1. Place roasted garlic in large bowl, mash with a fork.
  2. Whisk in oil, Earth Balance, and juice, toss with bread cubes.
  3. Place bread on a cookie sheet and roast at 400 degrees for about 15 minutes.
  4. Turn the croutons over after about 7 minutes so they can brown evenly.


For Salad:

  1. Place lettuce and spinach in a large bowl, toss with some dressing (you will have extra dressing).
  2. Add croutons and lots of freshly ground pepper. Mike and Calista had Trader Joe’s frozen chickenless strips on top of theirs.
  3. I had tomato and avocado (not traditional, but, very good).
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  1. Mary says

    No doubt the croutons are fabulous with all the roasted garlic. I thought the ground almonds in this were interesting, I wouldn’t have thought of using them. I’m also a fan of using silken tofu for sauces, I’ll bet that works well here. There are a couple of vegan Worcestershire sauces you can try if you want to add that flavor.


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