Vegan Caesar Salad with Croutons
"A delicious Vegan Caesar Salad that all your non-vegan friends will love. Topped with sprouted grain croutons. This is going to be a new classic caesar salad to add to your families Italian food night."
-- @crystalhughes
Recipe Intro From crystalhughes

The combination of vegan Worcestershire sauce and nutritional yeast provides a powerful umami flavor that replaces the need for anchovies in a traditional Caesar dressing. The addition of sprouted grain croutons adds a delicious crunch and texture to the salad, while the chickpeas make it hearty enough for a full meal.



Prep time 15mins
Cook time 10mins
Serves or Makes: 4


For the Croutons

  • 4 slices sprouted grain bread, crusts cut off, cut into 3/4-inch cubes
  • 1 1/ 2 teaspoons Italian seasoning
  • 1 tablespoon olive oil
  • Salt, to taste
  • Black pepper, to taste

For the Dressing

  • 1/ 4 cup plus 2 tablespoons vegan mayonnaise
  • 1 lemon, juiced (2 tablespoons)
  • 1 teaspoon grainy Dijon mustard
  • 1 clove garlic, minced
  • 1/ 8 teaspoon vegan Worcestershire sauce
  • 1 teaspoon nutritional yeast
  • Salt, to taste
  • Black pepper, to taste

For the Salad

  • 1 head romaine lettuce, about 3 cups chopped
  • 2 cups chopped kale
  • 1 lemon, cut into wedges, for serving

To Make the Croutons


  • Step 1

    Preheat oven to 320ºF.

  • Step 2

    Place all pieces of bread into a bowl and drizzle with olive oil, Italian seasoning, a pinch of salt and pepper. Mix well. Spread onto a sheet pan lined with parchment paper.

  • Step 3

    Bake for 10- 12 minutes until golden brown and dried out. Stir them halfway through. Remove from oven and transfer to a plate to cool.

To Make the Dressing


  • Step 1

    Whisk together all ingredients until smooth and well combined.

To Assemble


  • Step 1

    Chop romaine and kale into bite-sized pieces and place into a bowl. Pour on dressing and add croutons. Toss to coat. Serve with lemon wedges.