I’ve been obsessed with making delicious salads lately. Honestly, I think it’s because I find a lot of salads can be rather boring– so when I can find one I really love? Well, then I’m all about it. This is one of the easiest salads we’ve made lately: a homemade vegan caesar salad. Sometimes we make MONSTER portions of this salad to eat for lunch or dinner (with extra toppings to make it more filling). Or we make this as side salad to go with a pasta dish (like this one) for dinner. It’s SO easy, simple, but oh so good! I think you guys will like it for sure 🙂

Andddd it’s so easy, theres really no excuse for you guys not to make this at home. Ready to try it out? Let’s go!
ohdeardrea vegan caesar salad recipe horiz
ohdeardrea vegan caesar salad recipe horiz

Homemade Vegan Caesar Salad

(4-6 servings)

For the dressing, you’ll need:
  • 1 clove of garlic
  • 1 teaspoon capers
  • 1.5 teaspoon organic yellow ground mustard (or your favorite mustard)
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons nutritional yeast
  • juice of one lemon
  • 3-4 tablespoons raw tahini (depends on how thick your tahini is– a newly opened bottle will be thinner– and it depends on how you prefer your dressing)
  • 1/2 cup of water
  • salt and pepper to taste
For the salad, you’ll need:
  • romaine (about one head of romaine per person)*
  • a handful sun-dried tomatoes
  • sprinkle of nutritional yeast for topping
  • optional add ons: sliced olives, croutons, baked/fried tempeh, crispy chickpeas (in cookbook)

*instead of romaine you could totally do spinach, baby kale, or your other favorite green. Or you can add a few different greens to the mix. I’ve just been REALLY digging romaine lately and I like keeping this recipe super simple 🙂

How to:

-combine first 6 salad dressing ingredients in blender.
-add in 3 tablespoons of tahini and 1/4 – 1/2 cup of water
-blend until smooth
-now you’re basically going to play the fun game of taste and blend now. for a thicker consistency, add another bit of tahini and blend. you want the dressing creamy and smooth without it tasting too much like tahini.
-add salt and pepper to taste

-wash and chop your romaine (sometimes we do heartier slices, like pictured, and sometimes we slice it super thin like a chopped salad– all depends on your mood!)
-chop your sun-dried tomatoes
-in a large mixing bowl drizzle dressing over romaine (about 1/6th of the dressing for one head of romaine) and toss well
-plate your tossed salad and sprinkle sun-dried tomatoes, nutritional yeast, and an extra shake of pepper on top
-add on any additional toppings you’d like or EAT UP!

Voila! This recipe is insanely easy right? But the creaminess of the dressing makes this simple salad rich enough to be filling and satisfying for sure. This is a great salad dressing to make to help you eat your greens. I make a HUGE bowl just for me, it’s just so good. I’m sure you guys will love it! Let me know if you try it out 🙂 Happy salad eating!


  1. Oof, if only romaine wasn’t getting everyone sick! I’ll have to wait til it’s all clear.

  2. Going to make this ASAP since the last dressing I made of yours (carrot ginger) turned out so so good! Another favorite of mine is to make basically a thinned out jalapeño-cilantro hummus. I don’t have a recipe but you get the idea 🙂

  3. here’s an important question, lol: could you make extra dressing and store it? Or would you only want to make what you’re going to use?

    • Andrea

      Totally store it! I mean, not for super long, but you can. We usually make a batch (this amount) and eat it for about three days. I dont know if I would eat it much longer after that, since you’re not heating it up.

    • Andrea

      oh, but Alex would probably say it’s 5-7 days. I think it’s how comfortable you feel. I’m good with three 😉

  4. how necessary is the mustard? i think mustard is gross.

    • Andrea

      haha well! Alex says no, def not. I say, you could try it, but maybe add a splash more apple cider vinegar and a few more capers to give it that extra acidity. 🙂