Vegan Caesar Salad with Homemade Croutons


Vegan Caesar Salad with Homemade Croutons


  1. For the caesar dressing, blend all the ingredients with ½  cup of water until smooth and leave to the side.

  2. As for the homemade croutons, slice your bread into cubes and lightly toss in olive oil and salt and bake until crispy and crunchy for around 10-15 min at 200C/400F, moving them around halfway through. Slightly stale bread for works perfectly for this.

  3. Place the chopped lettuce leaves with the soya chunks in a bowl and mix in the caesar dressing evenly.

  4. Top with the homemade croutons and a few grated slices of vegan parmesan cheese before serving.

  5. Sprinkle with an extra serving of black pepper if desired.

  • Romaine lettuce leaves

  • Vegan “chicken”-style soya chunks

  • 2 slices of bread

  • 1 tsp olive oil

  • Vegan parmesan cheese

  • Pinch of salt

Caesar Dressing

  • 1 cup raw cashews

  • 1 garlic clove

  • 2 tbsp fresh lemon juice

  • 1–2 tsp dijon mustard

  • 2 tsp capers

  • 1 tsp caper brine (optional)

  • ground black pepper