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Vegan Caesar Salad

  • Author: Meghan Telpner
  • Total Time: 35 minutes
  • Yield: 4-6 servings 1x


A delicious vegan Caesar salad recipe with tempeh bacon bits and the best fish-free dressing.



For the Tempeh Bits

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

For the Croutons

  • 34 pieces of stale gluten-free bread or bread ends, cut into 1/2 inch squares
  • 2 cloves garlic, minced or chopped finely
  • 1 Tbsp dry or 23 Tbs fresh oregano, chopped
  • 2 Tbsp olive oil

For the Vegan Caesar Salad Dressing

  • 1/3 cup water
  • 1/4 cup almond butter
  • 1 clove garlic
  • 3 Tbsp nutritional yeast
  • 2 Tbsp tamari
  • 2 Tbsp dijon mustard
  • 1/2 lemon, juiced
  • 1 Tbsp olive oil (or flax oil)

For the Salad

4-6 cups greens of choice



  1. Start with the tempeh. In a large pan, heat olive oil over medium heat. Add in tempeh cubes and lightly sauté until browned.
  2. Add in tamari and cook until it is fully absorbed.
  3. Remove from heat and set the tempeh aside on a plate.
  4. In the same pan the tempeh was cooking in, heat olive oil over medium heat. Add in garlic and oregano coat in oil.
  5. Toss in bread and mix thoroughly, until bread is lightly coated in herbed oil.
  6. Leave on low-medium heat, stirring and turning occasionally to avoid burning.
  7. Once evenly toasted, remove from heat.
  8. In a blender, blend the Caesar salad dressing until smooth.
  9. Putting it all together: Toss the greens and dressing together, then add the croutons and tempeh ‘bacon’. Taste and adjust seasoning if necessary.


  • Prep Time: 15
  • Cook Time: 20
  • Category: Side dish

Keywords: vegan Caesar, vegan Caesar salad, vegan Caesar recipe, salad, barbecue