Vegan Caesar Salad Dressing




  • 1 Head Romaine Lettuce

  • 1/4 Blanched almonds

  • 1/4 Cup vegan mayo

  • 2 Tbsp Nutritional Yeast

  • 2 Tbsp UP Extra Virgin Olive Oil or flavour infused oil

  • 2 Tbsp Sicilian Lemon White Balsamic Vinegar

  • 1 Tbsp Capers

  • 1 Tbsp Dijon Mustard

  • 1 Clove garlic, minced

  • Salt & Pepper to taste


 Garlic Croutons:

  • 1 French Baguette (or other thick bread such as sourdough or Focaccia - use gluten free if available or omit)

  • 2 Cloves garlic, minced

  • 3 Tbsp UP Extra Virgin Olive Oil


Preheat oven to 350

Cut the bread into small cubes, about 3cm thick

Toss bread cubes with the olive oil and garlic, place on baking sheet.

Bake in oven for about 10 minutes, stirring them around about halfway and watching that they don't burn. Set aside to cool.



Wash and dry lettuce, and tear it into bite-sized pieces. Place into a large salad bowl.

Blend all other ingredients in a blender until smooth. Add 2-3 tbsps of water, to achieve desired consistency.


Add dressing and croutons to salad bowl and mix to distribute evenly. 






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