• Stephanie Price

Vegan Caesar Salad Dressing Recipe

Updated: Apr 2

The Caesar salad is one of the most simple of all salads, yet one of my favorite. I'm a big salad person and love to be creative with them, but this one is a classic and I will love it forever. Have it as an appetizer, side or for the main dish. Because of the minimal ingredients, it won't be jam packed with nutrients like some other salads, so if you opt for this for a meal, make sure that you supplement your nutrients in your other meals!



How to make the salad:


  1. First and most importantly, cut and thoroughly wash the romaine lettuce. I like to use apple cider vinegar to make sure that it is well washed. Then place it in a towel and roll it up to dry.

  2. Put the mostly dried romaine lettuce in a large bowl and sprinkle cracked pepper and a tiny bit of lemon juice then mix. (I add cracked pepper and squeezed lemon juice to almost everything) Sometimes I sprinkle parmesan cheese as well.

  3. Put in the fridge to cool. This will bring out a crisp taste when it's time to eat.

  4. After you make the dressing and croutons, cut up some tomatoes and sprinkle them with a tiny bit of sea salt. Add everything together, toss, and eat!


Ingredients for the dressing:

To make the dressing, just add every ingredient into a food processor or a nutribullet(I use my babybullet) until it's completely blended together and smooth. This dressing is caesar-ish so expect it to not be exactly what you are expecting. This dressing is vegan, so for those of you who hate mayo, myself included, then this is a great and easy alternative!


**I very rarely measure anything so these are my best estimates. I tend to take inspiration and change it how I see fit. Improvising and changing things according to the taste is half the fun of cooking, so play with it a little.


  • 2-3 tsp. pumpkin seeds

  • 2-3 tsp. cashews

  • 1/4 ish cup of extra virgin olive oil (I'm always very generous with this)

  • 1/4 cup of water

  • 1 lemon squeezed

  • 2 tsp. dijon mustard

  • 1 tsp. sweet soy sauce (some people use maple syrup or tamari sauce)

  • 2 cloves of smashed garlic

  • sea salt

  • cracked pepper-generous amount. I always go heavy on the pepper.

  • handful of fresh parsley-normally generous on this too.

  • (optional) 2 tsp. of nutritional yeast (I've used once, but it's great without it too.)

  • (optional) 2 tsp. plain hummus


How to make the croutons:

I prefer to make my own croutons because I like to know exactly what is in my food, because often times there is an infinite amount of unnecessary things added to something so simple.


First, take a baguette of your choice and cut it into crouton sized pieces. I cut mine to be about the width of a quarter.


There are two cooking options. I prefer option 1, but option 2 is much faster.


1. Baked. On an oven sheet, drizzle olive oil all over your croutons and mix them. Add sea salt, cracked pepper, and any herbs of choice. I often bake mine with basil, oregano and rosemary but everytime I do something different. Mix them up and bake for about 15 min. Make sure you are paying attention so that you don't burn them, as this is easy to do.


2. Fried. Pour some olive oil into a small pot or whatever you use to gently fry things. Do not add the seasonings first because it will come off them they are fried. Once they are finished, dump them over a paper towel in a bowl and immediately add the seasonings. Mix them and that's it.



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Stephanie & Audrey










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