How to Make Vegan “Caesar” Salad

  1. Preheat oven to 325F/160C and line a baking sheet with parchment paper.
  2. Cut the bread into cubes. In a medium bowl, combine bread, olive oil, oregano, basil and salt. Mix well making sure that all bread cubes are evenly covered with oil.
  3. Spread the bread cubes on the baking sheet in one layer and bake for 10 minutes. After 10 minutes, toss the cubes and return to oven for another 5 minutes.
  4. To prepare Vegan Parmesan, combine all ingredients in a food processor and pulse a few times. Make sure to not over-process the mixture.
  5. For the dressing, place all ingredients in a medium bowl and whisk until smooth.
  6. When you’re ready to assemble the salad, cut the lettuce and place in a large bowl. Add croutons, parmesan and the dressing and mix well.
  7. Serve immediately. If you plan on eating the salad later, store the dressing separately from the rest of the salad.
  • 2 heads of Romaine lettuce
  • 2 cups gluten-free bread, cubed
  • 1 tbsp olive oil
  • ½ tsp oregano
  • ½ tsp basil
  • salt
Vegan Parmesan
  • 1 cup pine nuts
  • 1½ tbsp nutritional yeast
  • ¼-1/2 tsp salt
Vegan Caesar Salad Dressing
  • 1 cup vegan mayo
  • 1½ tsp Dijon mustard
  • 1 garlic clove
  • 1 tbsp water
  • 1½ tsp lemon juice
  • 1 tbsp nutritional yeast
  • salt and pepper for seasoning.