Before I went plant-based, my go-to was a classic Caesar salad — I ordered it almost every time I ate out. On a vacation years ago I first tried a grilled Caesar, and it stuck with me. After switching to vegan cooking I developed several favorite Caesar variations, including a Skinny Vegan Caesar and a Vegan Kale Pasta Caesar. Recently I wanted to recreate that smoky, elegant grilled version using a vegan dressing I already love, so I put together this grilled vegan Caesar salad.
Traditional Caesar dressing includes lemon, oil, egg, Worcestershire, anchovies, garlic, Dijon and Parmesan. We replace the non-vegan elements while keeping the bright, tangy flavor that makes Caesar a favorite. Grilling the romaine adds a hint of char and transforms a simple salad into something special — fast and simple, yet impressive.
IT’S ALL ABOUT THE DRESSING
For a creamy, raw vegan dressing I use soaked cashews as the base. If you need a nut-free option, use a commercial fat-free vegan Caesar dressing. For everyone else, this cashew-based dressing is silky, tangy and satisfying.
Vegan Caesar Dressing (yields about ¾–1 cup)
- ½ cup raw cashews, soaked overnight and drained
- ¼ cup water + 2 tablespoons (adjust for desired consistency)
- 3 tablespoons lemon juice
- ½ tablespoon Dijon mustard
- ½ teaspoon garlic powder
- 1 small garlic clove (add a second if you like it strong)
- ½ tablespoon vegan Worcestershire sauce
- 2 teaspoons capers
- ½ teaspoon fine sea salt and black pepper, or to taste
Blend everything in a high-speed blender until smooth. Store in an airtight container in the refrigerator for up to one week.
CHOOSING LETTUCE FOR GRILLING
For grilling, use small, tightly packed heads of romaine. Unlike a regular salad, keep the lettuce whole while washing — rinse the head and shake off excess water. Then cut the head lengthwise through the core so each half stays intact. Finish with a squeeze of lemon and a light sprinkle of salt and pepper before grilling.
HOW TO GRILL ROMAINE
- Cut whole romaine heads in half lengthwise, keeping the core attached so the halves hold together.
- Preheat the grill to medium.
- Place the cut side down on the grill for about 2 minutes — watch closely to avoid burning.
- You don’t need to brush the lettuce with oil; a good rinse leaves enough moisture to produce a nice char without oil.
- Grill directly on the grates or use a grill mat if you prefer.
- Serve the grilled halves with dressing, croutons and optional toppings such as tomatoes or vegan Parmesan.
OIL-FREE GARLIC CROUTONS
Ingredients
- 4 slices oil-free multi-grain bread (frozen) — or bread of choice; gluten-free works
- ¼ cup aquafaba (chickpea liquid) or almond milk
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 3 teaspoons garlic salt
- 2 cloves fresh garlic, minced
Instructions
- Freeze the bread so it’s firm for cutting.
- Brush both sides of each frozen slice with aquafaba using a basting brush.
- Cut the frozen bread into strips, then into roughly ½-inch cubes (or your preferred size).
- Place the damp, frozen bread cubes in a large bowl or zip-top bag.
- Toss the cubes with the dry seasonings until evenly coated.
- In a non-stick pan, sauté the minced fresh garlic for about 1 minute over low heat, then add the bread cubes.
- Cook on low, letting the cubes crisp on one side before turning; allow them a few minutes to cool slightly before flipping so they don’t fall apart.
- Continue cooking until the croutons are golden and crunchy. Remove from heat and let cool uncovered — covering will trap moisture and make them soggy.
- Store leftovers at room temperature uncovered for a short time, then transfer to a covered container once completely cool.
ADDITIONAL INGREDIENT IDEAS
Customize your grilled vegan Caesar with any of these additions:
- Grape or cherry tomatoes
- Vegan Parmesan-style shreds or crumble
- Capers for a briny punch
- Sliced cucumber
- Thinly sliced red onion
My husband declared, “I could eat this every day,” so consider this salad husband-approved and an easy way to elevate a weekday meal.
RECIPE SUMMARY
Grilled Caesar Salad — Grill romaine halves for a smoky twist, drizzle with creamy vegan cashew Caesar dressing, and top with oil-free garlic croutons and optional extras. Prep time is about 10 minutes and cook time about 4 minutes, serving four.
Ingredients (serves 4)
- 2 heads tightly packed romaine lettuce, halved lengthwise
- 1 lemon, juiced
- Salt and black pepper, to taste
Oil-Free Garlic Croutons
- 4 slices frozen bread (see crouton recipe above)
- ¼ cup aquafaba
- Seasonings and fresh garlic (see crouton recipe)
Vegan Caesar Dressing
- ½ cup soaked raw cashews
- 3 tablespoons lemon juice
- ½ tablespoon Dijon mustard
- ½ tablespoon vegan Worcestershire sauce
- 2 teaspoons capers
- Salt and pepper to taste
Instructions — quick overview
- Preheat grill to medium. Halve romaine heads lengthwise and season with lemon, salt and pepper.
- Grill cut side down about 2 minutes until lightly charred.
- Make the dressing by blending the cashews with the remaining dressing ingredients until smooth; refrigerate.
- Prepare oil-free croutons in a non-stick pan as described above.
- To serve, place grilled romaine on plates, drizzle with dressing, add croutons and any optional toppings.
Nutrition (approx. per serving)
- Calories: 278 kcal
- Carbohydrates: 42 g
- Protein: 12 g
- Fat: 10 g
- Fiber: 12 g
Tried this recipe? Let us know how it turned out!