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Vegan caesar salad with garlic bread

Vegan Caesar Salad With Garlic Bread

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Effortless vegan caesar salad with garlic bread and a cashew-based dressing (without anchovies) that makes a quick salad for lunch or dinner!
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Author: Eloïse Jennes


For the salad

  • 6-8 slices of whole-grain gluten free bread*
  • Olive oil
  • 2 cloves of garlic
  • 2 heads of romaine lettuce

For the dressing

  • 100 g pure cashew butter** 100% cashews
  • 2 tablespoon lemon juice
  • 1 clove garlic
  • 2 teaspoon capers from the jar + 4 teaspoon of juice more to taste
  • 1 teaspoon mustard
  • 1 teaspoon maple syrup
  • 50 ml water
  • 1 pinch of salt and pepper


  • Dry-roast the sunflower seeds in a hot pan (without oil) until golden brown. Stir constantly to prevent burning. Remove from the pan and set aside.
  • Peel the garlic clove and gently rub it over the toast bread (on both sides). Toast it in the same pan you used to dry-roast the sunflower seeds with some olive oil or in the pre-heated oven (200°C/400°F).
  • Slice it into triangles or crouton-like cubes.
  • Wash and chop the romain lettuce (see step-by-step pictures in post above).
  • Add the cashew butter, lemon juice, garlic, capers, mustard, maple syrup, water, salt and pepper to a food processor. Blend until smooth.
  • Add everything to a salad bowl and toss.


*You can also use this homemade oat and seed bread. Be very careful when rubbing the slice with the garlic clove as it can break easily. You can also sprinkle the slices with some garlic powder if you want a more intense garlic flavor.
**Make sure to use a cashew butter brand that you love and that has a relatively neutral flavor! 
***Add some cooked (or canned) lentils, chickpeas or pan-fried tofu for some extra protein if desired.
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