• TheGunnChowderPot

Vegan Caesar salad

One way that's sure to please her, is with a bowl of this vegan Caesar!

This salad is our twist on the classic Caesar which differs a little in the base of the salad but the vegan dressing is sure to remind you of the real deal! We love the versatility of salads and how you can adapt the vegetables to whatever you have in the cupboard with great dressings to liven up the flavours.

The Recipe

Serves: 4

Prep time: 10 mins

Cook time: 10 mins


4 slices sourdough, roughly broken into 2cm chunks

1tbsp olive

Sprig of rosemary, finely chopped

50g grapes, cut in half

1 avocado, sliced

100g kale, de-stalked and massaged with olive oil

100g spinach, roughly chopped and massaged with olive oil

100g romain lettuce, roughly chopped

For the dressing

110g cashew nuts

2 tbsp nutritional yeast

1 tsp garlic granules

1 tbsp capers

1 tsp caper juice

1 tbsp apple cider vinegar

5 tbsp olive oil

2 tbsp lemon juice

1 tsp dijon mustard

Salt and pepper to taste.


  1. Preheat the oven to 180°C fan or 200°C.

  2. To make the croutons, combine the rosemary and olive oil and paint the sourdough toast with the oil. Place on a baking sheet and bake for 10 minutes or until it starts to turn golden brown.

  3. To make the dressing, start by combining the cashew nuts, nutritional yeast and garlic granules in a food processor until it starts to form a crumb like texture, this will act as your vegan parmesan.

  4. Add the remaining dressing ingredients and blitz until the dressing is smooth, if its a little too stiff add a little water to loosen.

  5. To assemble the salad, place all the ingredients in a big salad bowl and toss until the ingredients are well mixed. Pour over the dressing and serve!


*The croutons don't need to be sourdough, its actually a great way to use up the ends of whatever loaf of bread you have on the go.

*If you don’t follow a strict vegan diet, you can also use regular vegetarian parmesan if you cant get hold of nutritional yeast.


*It’s important to massage the kale and spinach before adding to the salad as it helps to break them down so we can more easily digest the nutrients.

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