Inspiration from Meghan

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Vegan Caesar Salad


My mom happens to make the very best caesar salad that there ever was. That there ever was until I developed my vegan version. I have no problem eating my mom’s awesome salad, but I do have a hard time taking those little squiggly fish out of the can and putting them into a blender. I needed and alternative that I could take with me to people’s homes when they invited me for summer BBQs.

See, I am not a vegan, but I also prefer not to eat food that comes off a BBQ (that’s a whole lotta heat going on). Since I rarely, if ever have the appetite for actual meat type foods, any wee bit of an appetite that I may have gets absolutely squashed, squelched and eliminated whenever I see a BBQ grill loaded down with a zoos-worth of animals, and animal assemblages (read- mixed meat burgers, hot dogs and sausages).

As per my pot-luck rule, I like to bring a dish that could serve as my whole meal, and given that I have now gone through 21 of my 24 packs of tempeh, I am a whizz with this probiotic rich, protein dense, healthfully fermented, great meat sub, delicious food. You name it, I can make it with tempeh!

I figured that I could make tempeh to to do a great impersonation of bacon, make croutons out of some sprouted whole grain bread, mix-master up a dressing that had that little bit of tang, that little bit of creamy, and that little bit of salty, well my BBQ hostesses with the mostesses, I had a winner!

Blow those horns of victory because I do! I do have a winner and here she be- the bestest, lightest, canned-fish free, Vegan Caesar Salad. She truly is a BBQ’s best girlfriend and will totally hold her own against any sausage fest, and will surely humiliate the mayo-clad potato salad.

Tempeh Bits

1 block of tempeh, chopped into 1/4 inch cubes
3 Tbs tamari
3 Tbs olive oil

  • Heat olive oil over medium heat
  • Add in tempeh cubes and lightly sautee until browned
  • Add in tamari and cook until fully absorbed.
  • Remove from heat and set aside


3-4 pieces of stale bread, or ends (I used Ezekial sprouted grain bread), cut into 1/2 inch squares
2 cloves garlic, minced or chopped finely
1 Tbs dry or 2-3 Tbs fresh oregano, chopped
2 Tbs olive oil

  • Heat olive oil over medium heat
  • Add in garlic and oregano coat in oil
  • Toss in bread and mix throughly until bread is lightly coated in herbed oil
  • Leave on low-medium heat, stirring and turning occasionally to avoid burning
  • Once evenly toasted, remove from heat and set aside.
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Vegan Caesar Salad

  • Author: Meghan Telpner


  • Vegan Caesar Dressing
  • 1/4 cup almond butter
  • 1 clove1 garlic
  • 3 Tbs nutritional yeast
  • 2 Tbs tamari
  • 1/2 lemon, juiced
  • 2 Tbs dijon mustard
  • 1/3 cup water
  • 1 Tbs olive oil (or flax oil)


  1. Blend and pour over salad
  • Category: Condiment


Question of the day: When you are invited out to a BBQ- what is your go-to pot-luck offering for the feast?

13 responses to “Vegan Caesar Salad”

  1. Samantha Angela @ Bikini Birthday says:

    Where do you buy your tempeh from? I don’t know where to find the stuff.

  2. jamie says:

    I always bring either a big salad filled with lots of colorful veggies or a plate of veggies sticks with a healthy dip like hummus!!
    This recipe looks so tasty. Going to try it in tmrw!

  3. jamie says:

    Went out on my lunch break today to pick up the few ingredients i needed to make this for dinner.
    This recipe is amazing! It turned out so good. I used buckwheat bread to make the croutons. Made extra for tmrws lunch. I am already looking forward to lunch tmrw!
    Thank you for sharing!

    • Meghan Telpner says:

      Thank you for trying. Reading a recipe is only a small part of the process. Cooking it is more important!

  4. Erin says:

    Wow, that salad dressing has bite! I think my garlic cloves were extra strong. But, it’s really good!

  5. jenny eats nutella from a spoon says:

    this looks out of this world delicious. might have to follow recipe to a tee. and for a salad, too!

  6. Jesse K. Hendrix says:

    not a vegan either but I freakin’ love this dressing. Made it for the first time last year…hubbie loves it too! We get hankerings (that’s Southern US slang for cravings) for it often. Great tossed with raw dino kale ribbons and parm cheese…YUM!

  7. Love In The Kitchen (@meghantelpner) (@meghantelpner) (@meghantelpner) (@meghantelpner) says:

    Keep lovin’ on your caesar salad, but switch up the dressing #recipe #vegan

  8. Sarah says:

    what brand of nutritional yeast do you use Meghan?


    • Meghan Telpner says:

      I often use Bragg’s. I have another one and I can’t think of the name but it comes in a green bag with a picture of a farmer on it.

  9. Chris says:

    Hi – I love the vegan caesar salad dressing. How many servings are considered for a 1x recipe? Thank you!

    • Meghan Telpner says:

      The dressing makes about a little more than half a cup – it has a deep flavour so you can use it to taste. You may not need the whole amount.

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