Un-Caesar Salad
Submitted by BJordan
A vegan Caesar salad dressing made from blended chickpeas, lemon juice, capers, and soy sauce. No eggs, no anchovies, no dairy. Toss it with crisp romaine and croutons for a plant-based classic.
YIELD
1 servingsPREP
10 minCOOK
20 minREADY
10 minLove Caesar salad but skip the anchovies and raw egg? This plant-based version nails the garlicky, tangy, savory punch of the original without a single animal product.
Chickpeas and their starchy canning liquid get blended with fresh lemon juice, capers (brine and all), garlic, and a splash of soy sauce into a creamy dressing that clings to every leaf of romaine.
It comes together in minutes and makes about a cup, enough for a generous salad for two or a lighter side for four.
Top it with extra capers, freshly cracked black pepper, and crunchy croutons.
Kitchen Tips
- Blend until only tiny pieces of chickpea are visible for the smoothest texture
- Adjust garlic to your taste. The recipe calls for 1 to 4 cloves, so start low and work up
- The chickpea liquid (aquafaba) is the secret here. It gives the dressing body without dairy
- Add a tablespoon of nutritional yeast for a cheesy, umami boost if you like
Ingredients
Directions
Blend everything except the last three items until only tiny pieces of chickpea are visible.
Toss romaine lettuce with mixture.
Garnish with the capers and fresh ground black pepper and croutons.
Makes somewhere around 1 cup.
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