Vegan Caesar salad

A fresh vegan take on the classic caesar salad, complete with smoky coconut ‘bacon’ chips, garlic croutons, cashew parmesan and a creamy ranch dressing.
This rich and satisfying salad won’t leave you feeling hungry.
Print Recipe Pin Recipe Share on Facebook Share via Whatsapp

Tried this recipe?Tag us @joinwegan or use the hashtag #joinwegan!



  • 4 cups bread cubes about 1 inch in size
  • ½ cup olive oil
  • 1 tsp salt
  • 1 tsp garlic powder
  • 2 x 400g tins of butter beans
  • 7 heads romaine or cos lettuce

Coconut ‘Bacon’ Chips

  • 2 cups coconut chips or flakes
  • 1 Tbsp maple syrup
  • 2 tsp smoked paprika
  • 1 Tbsp soy sauce
  • 1 Tbsp coconut oil

Vegan Parmesan

  • 150 g cashews
  • 150 g sunflower seeds
  • 4 Tbsp nutritional yeast
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp dried thyme

Ranch Salad Dressing

  • 1 cup cashews unroasted and unsalted
  • 1 cup/250ml water
  • 2 tsp dijon mustard
  • ¼ cup lemon juice or apple cider vinegar
  • 2 tsp capers
  • 2 cloves garlic minced
  • ½ tsp salt
  • 2 Tbsp olive oil
  • 2 tsp maple syrup


The vegan parmesan can be made in bulk and stored in the fridge for up to 4 days, or kept in the freezer for up to 2 months. This is the same parmesan recipe used in other recipes, so it may be helpful to have bulk amounts on hand.
The ranch dressing can be made in bulk and stored in a sealed container in the fridge for up to five days.
The coconut bacon chips can be made in bulk and stored in an airtight container in the pantry for up to five days. Please note that they may lose some of their crunch over time, so they are best made every couple of days.
The croutons and remaining salad ingredients are best prepared fresh daily.


  • Preheat the oven to 180 degrees celcius/350 fahrenheit.
  • Start with the croutons. Cut bread into cubes. Lay the bread cubes on a lined baking tray. Drizzle with the oil and sprinkle on the salt and garlic powder. Toss to combine and spread into one even layer. Place in the oven to bake for 15-20 minutes until golden, turning halfway.
  • Next, make the coconut bacon chips. Mix all ingredients in a bowl until well combined. Spread evenly onto a lined baking tray and bake for 12-14 minutes, turning halfway, or until golden on the edges.
  • To make the ranch salad dressing, soak the cashews in boiling water for five minutes. Drain and place in a blender with all other dressing ingredients. Blend until completely smooth.
  • To make the vegan parmesan, add all ingredients to a food processor or high-powered blender and blend until mixture resembles a very fine crumb. Store in a sealed container or jar.
  • To assemble the salad, place the lettuce leaves, butter beans, croutons, coconut chips and ½ cup vegan parmesan in a large bowl. Pour over the salad dressing and toss gently to evenly coat all ingredients. Serve as one large salad or in individual portions, as needed. Top with a sprinkle of vegan parmesan.

Did you like the recipe?

Give us feedback. Read the QR code with your phone or go directly to: