Laura's Vegan Table


  • 1 small baguette, chopped into cubes
  • 1 tablespoon of olive oil
  • 1 cup raw cashews, soaked in hot water for 20 minutes then drained
  • 1 cup water
  • 1 tablespoon lemon juice
  • 1 teaspoon vegan worcestershire sauce
  • 1 teaspoon dijon mustard
  • 1 clove fresh garlic
  • 1/4 cup pitted green olives (optional)
  • salt + pepper to taste
  • a bunch of romaine lettuce, washed and roughly chopped
  • 1/2 cup cooked chick peas (optional)
  • 1/4 cup grated vegan parmesan

Who doesn’t love the crunch of romaine lettuce paired with a creamy, tangy dressing and crispy croutons?! This Caesar salad has it all, except for the traditional anchovies and the dairy (which you won’t miss). The cashew based dressing is creamy and delicious. I used pitted green olives in place of the anchovy, and a touch of vegan worcestershire sauce adds that extra bit of flavor. Add in some cooked chick peas for a tasty lunch!


To make the croutons, preheat the oven to 350F. Add the cubes of bread in a single layer to a parchment lined cookie sheet. Toss with the olive oil and use a little more oil if needed. Toast in the oven for about 10-15 minutes until they start to turn golden brown. Remove from oven and set aside.

For the dressing, add the remaining ingredients (except for the lettuce and the parmesan) to a high speed blender and blend until smooth. Pour over chopped romaine lettuce and croutons, tossing to coat. Add in some chick peas if you wish. Sprinkle with grated vegan parmesan.

Serves about 2