This Avocado Cashew Caesar Salad is a healthy and delicious twist on a classic! With a super creamy, garlicky, and deliciously tangy dressing made with ripe avocado instead of mayonnaise or egg yolks, it’s the perfect vegan and oil-free option. Topped with crisp romaine lettuce, crunchy croutons, roasted salted cashews, sliced avocado, and an optional sprinkle of vegan parmesan, this salad may just be the BEST Caesar salad you’ve ever tasted (vegan or not).
This thick and creamy Caesar dressing has become a staple in my house; it’s super quick to whip up, and this recipe makes enough for two large salads. It will keep fresh in the fridge for up to four days, and it also works wonderfully as a veggie dip, sandwich spread, or even enjoyed straight from the spoon—seriously, it’s that good!
Serve this avocado cashew Caesar salad as a side with your favorite Italian-inspired dishes. It pairs wonderfully with my Marry Me Tofu, Easy Vegan Meatballs, or Italian Seitan Sausages, or a pasta like my Vegan Bolognese, Vegan Spaghetti Bake, Vegan Alfredo Pasta Bake, or The Best Ever Vegan Lasagna (to name a few). Check out my entire Italian recipe archive here.
If you’re looking to turn this caesar salad into a meal, make it vegan chicken Caesar salad by simply topping it with baked tofu bites or slices of vegan chicken. And if you want to give your salad an extra nutritional boost, consider swapping half the romaine for kale. Check out the recipe notes for all the details!
HOW TO MAKE AVOCADO CAESAR SALAD:
Soften the Cashews (Optional): Softening the cashews helps them blend smoothly. If you have a high-powered blender, you can skip this step. Otherwise, add the cashews to a small pot, cover with water, and boil for about 10 minutes until very tender. Drain and rinse well before using. Alternatively, you can soak the cashews in cool water overnight.
Prepare the Vegan Caesar Dressing: In a blender, combine the avocado, raw cashews, water, nutritional yeast, lemon juice, Dijon mustard, garlic, salt, and pepper. Blend until smooth. If the dressing is too thick, add more water, one tablespoon at a time, until the desired consistency is reached. The dressing should be thick and creamy.
Assemble the Salad: In a large bowl, add the chopped romaine lettuce. Add some of the dressing to the lettuce and toss until evenly coated, using tongs if you prefer. Add more dressing to taste if needed. Top the salad with sliced avocado, croutons, roasted cashews, and vegan parmesan cheese.
Storage: Store leftover dressing in an airtight container in the fridge for up to 4 days. Use it for another salad or as a dip.
This Vegan Avocado Cashew Caesar Salad is…
- creamy and delicious
- vegan and healthy
- a must try!
Try topping your vegan Caesar salad with:
If you try this recipe let us know by leaving a comment, rating it, and don’t forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Avocado Cashew Caesar Salad
A healthy twist on the classic, this creamy, garlicky dressing made with ripe avocado is a perfect vegan and oil-free option. Topped with crisp romaine, crunchy croutons, roasted salted cashews, and optional vegan parmesan, it just might be the BEST Caesar salad you’ve ever tasted! Plus, the dressing makes enough for two large salads, so you can enjoy the leftovers as a dip or a sandwich spread.
Servings:
Ingredients
For the Dressing (makes enough for 2 salads):
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Instructions
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Soften the Cashews (Optional): Softening the cashews helps them blend smoothly. If you have a high-powered blender, you can skip this step. Otherwise, add the cashews to a small pot, cover with water, and boil for about 10 minutes until very tender. Drain and rinse well before using. Alternatively, you can soak the cashews in cool water overnight.
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Prepare the Dressing: In a blender, combine the avocado, raw cashews, water, nutritional yeast, lemon juice, Dijon mustard, garlic, salt, and pepper. Blend until smooth. If the dressing is too thick, add more water, one tablespoon at a time, until the desired consistency is reached. The dressing should be thick and creamy.
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Assemble the Salad: In a large bowl, add the chopped romaine lettuce. Add some of the dressing to the lettuce and toss until evenly coated, using tongs if you prefer. Add more dressing to taste if needed. Top the salad with sliced avocado, croutons, roasted cashews, and vegan parmesan cheese.
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Storage: Store leftover dressing in an airtight container in the fridge for up to 4 days. Use it for another salad, as a dip, or a sandwich spread.
Notes
Roasted Cashews: If you only have raw cashews on hand, you can easily roast them yourself. Lightly spritz the cashews with spray oil, sprinkle with salt, and roast at 350°F (175°C) for 8-10 minutes, stirring occasionally, until golden and fragrant.
Kale Caesar Variation: For an extra boost in nutrition, you can make this a kale Caesar salad by using half kale and half romaine. Remove the tough stems from the kale and finely shred the leaves, as large chunks can be tough and chewy. Aim to shred the kale as finely as possible. Combine the shredded kale and chopped romaine in a large bowl, and proceed with the recipe as directed, tossing the greens with the dressing, croutons, avocado, cashews, and vegan parmesan.
Nut Alternatives: If you’d like to use a nut alternative, feel free to substitute the roasted salted cashews with walnuts (no need to soften them). Keep in mind that walnuts can be a bit bitter, so if desired, add a touch of agave to balance the flavors. For a nut-free option, use raw sunflower seeds; you’ll need to boil them for about 15 minutes to soften them, ensuring t
Nutrition
Serving: 1serving of salad (made with ½ the dressing | Calories: 255kcal | Carbohydrates: 23g | Protein: 10g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 391mg | Potassium: 677mg | Fiber: 7g | Sugar: 4g | Vitamin A: 13633IU | Vitamin C: 8mg | Calcium: 74mg | Iron: 5mg
