This vegan Caesar salad has all the bold, savoury flavours of a classic Caesar—without the anchovies, dairy, or compromise. Tossed with soft shredded tofu, homemade garlic croutons, and a creamy cashew Caesar dressing, it’s a delish main or side that you won’t get enough of!
Looking for more fresh salads? These are some of my favourites:
- Panzanella Salad (Tuscan Bread Salad)
- Tabbouleh Salad (Lebanese Herb salad)
- Maroulosalata (Greek Lettuce Salad)
- Brussel Sprout, Apple + Pecan Salad
This is one of those recipes that hits the sweet spot between comfort food and wholesome meal. I love it because it’s so ridiculously satisfying while being packed with plant protein, fibre, and good fats. You get crunch from the garlicky croutons, creaminess from the cashew dressing, and that savoury, juicy bite from the shredded tofu. Plus, it’s totally meal-preppable. The shredded vegan chicken and dressing can be made in advance, and you can crisp the croutons ahead too. It’s also great if you’re feeding a crowd or just want something that feels like a fancy lunch but takes under 30 minutes. It’s become a weekly repeat in my house, especially when I want something satisfying without needing to turn to takeout.
The Caesar dressing is homemade and so is my shredded “chicken”, but you can make it easier and quicker if you buy these ingredients pre-made, I just like to give the option. I would encourage you to make the dressing, because it adds such an oomph of flavour that I don’t believe you can get from store-bought dressings.
Main Ingredients & Why We Use Them
- Shredded Vegan Chicken – This is the protein-packed meat substitute. It makes the salad nutritionally balanced and adds that juicy, savoury bite. I make my own and it is a lengthy process, but it’s amazing! You can always buy pre-made “chicken”, I like Plantein Plant Based Schnitzel – just fry and cut into strips.
- Caesar Ranch Dressing – Creamy, tangy and garlicky with a cashew base. It’s what ties everything together. Again, you can buy it, but I highly recommend my recipe as store bought won’t replicate the tangy and creamy flavour (trust!).
- Croutons – Crunch is everything. Day-old bread works best and garlic-rubbed gives it that punch.
- Olive Oil – Helps get the croutons golden and crispy without deep frying.
- Salt – Boosts the flavour of the croutons.
- Cos Lettuce – Crisp, hydrating, and classic. It’s the perfect backdrop for the bold flavours. I used Cos lettuce but I think baby Cos would have been better, as it is crispier and crunchier.
- Vegan Parmesan (for garnish) – Gives that cheesy finish. You can also sub with nutritional yeast and you don’t need to make your own, a good quality vegan parm will achieve a similar taste.
Vegan Caesar Salad Ingredients
How to Make It
Toast pane di casa for 1 minute till warm, then cut garlic clove in half and rub on bread. Tear up a the pane di casa into rough chunks. Toss with olive oil and salt and then toast in the oven until golden and crunchy.
If using, follow the recipe for the Caesar dressing and shredded rotisserie vegan chicken. Wash and dry your romaine lettuce thoroughly, then chop or tear it into bite-sized pieces. A salad spinner works best to keep the lettuce super crisp. In a large bowl, toss the chopped lettuce with enough dressing to coat everything generously. Add the crispy chicken, top with croutons, and finish with a sprinkle of nutritional yeast or vegan parmesan. Caesar salad is best served fresh, so dig in while everything’s still crisp!
Variations and Substitutes
You can absolutely mix this up depending on what you have. Swap the shredded tofu for chickpeas or store-bought vegan chicken strips. No cos? Use baby spinach or chopped kale (just massage it with a bit of lemon juice first). If you don’t have cashews, you can sub sunflower seeds or even use store-bought vegan mayo as the base. Add some roasted veg like sweet potato for a more hearty salad bowl or make it into a wrap with a warm flatbread. It’s a salad that plays nice with whatever’s in your fridge.
Equipment
You don’t need much to make this—but I do highly recommend a good food processor or blender for the dressing and “chicken”. I use a Ninja Food Processor (about $150 AUD), and it’s honestly the best thing I’ve bought for my kitchen lately. If you don’t have one, a NutriBullet or high-speed blender works too—just scrape down the sides to make sure it’s smooth.
How to Serve It
Serve this as a main salad bowl, or pair it with a hearty soup for a satisfying lunch or dinner. You can also stuff it into wraps or use it as a base for a grain bowl with some added roasted veggies or quinoa.
How to Store It
Store leftover salad (without dressing) in an airtight container in the fridge for up to 2 days. Store the dressing separately in a jar for up to 5 days. Croutons will keep best at room temp in an airtight container.
How to Make It
Vegan Caesar Salad
Ingredients
Croutons
- 4 slices pane di casa bread torn into small cubes
- 1 garlic clove cut in half
- 1 tablespoon olive oil
- ¼ teaspoon salt
Salad
- 10 cups cos or romaine lettuce chopped, washed & dried
- 1.5 cups soft shredded “chicken” or use your favourite store-bought vegan chicken
- ½ cup caesar dressing or use your favourite store-bought vegan caesar dressing
- ¼ cup vegan parmesan
Instructions
Make the Croutons
- Preheat oven to 180°C (350°F). Lightly toast the bread slices in a toaster or oven until just dry on the surface, not browned. Rub each side of the bread with the cut side of the garlic clove for subtle flavour. Remove the crusts (optional) and cut bread into bite-sized cubes. Toss the cubes with olive oil and salt, then spread on a baking tray in a single layer. Bake for 7–10 minutes for soft sandwich bread, or 12–15 minutes for denser breads like sourdough, shaking the tray halfway through. Croutons are ready when golden and crisp.
Assemble the Salad
- In a large bowl, combine chopped romaine lettuce, shredded tofu chicken, and croutons. Drizzle with Caesar dressing and toss to coat evenly.
- Top with a sprinkle of vegan parmesan and serve immediately.
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