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vegan caesar salad dressing

Vegan Caesar Salad

Rebecca Coleman
(from The Thug Kitchen Cookbook)
Prep Time 30 mins
Course Salad
Cuisine American
Servings 2


  • Immersion Blender


  • 1/3 cup sliced or slivered almonds
  • 1/3 cup hot water
  • 1-2 cloves garlic
  • 1/4 cup vegetable oil
  • 1 tsp dijon
  • 1 tsp rice vinegar
  • 1 tbsp capers drained
  • romaine lettuce
  • croutons


  • Place the almonds and the hot water in a small bowl, and set them aside to soften, about 15 minutes.
  • In the mean time, mince the garlic finely. Once the almonds are softened, throw them into a blender with the water they were soaked in. Add the garlic and the rest of the ingredients (except the capers), and blend well until nice and creamy. Taste and adjust seasonings. If the dressing seems too thick, add a little more water and blend again. Finally, add the capers and blend for 5 seconds. Store in the fridge until ready to eat.
  • To make the salad: wash and spin dry your lettuce. Cut or tear into bite-sized pieces. Place in a big bowl, top with a couple tablespoons of dressing, and toss well. Top with croutons (and vegan bacon bits if you like) and serve.
Keyword vegan