Plant-Based Caesar Salad



15 min


25 min



Plant-Based Caesar Salad

Photo, Erik Putz.

This caesar salad has all the creaminess and umami flavours of a traditional Caesar salad, but it's completely plant-based.


  • 1 tbsp ground flax meal
  • 3 garlic cloves
  • 2 tbsp lemon juice
  • 1 tbsp nutritional yeast
  • 2 tsp drained capers
  • 1 tsp Dijon mustard
  • 1/4 tsp salt
  • 1/2 cup canola oil


  • 1 tbsp canola oil
  • 1/2 cup panko bread crumbs
  • 1/2 tsp Italian seasoning
  • 2 tbsp nutritional yeast
  • 1 tsp lemon zest
  • 8 heads little gem lettuce , quartered
  • 1/4 cup chopped chives , optional


  • Dressing: Stir flax meal with 3 tbsp water in a large bowl. Let stand until thickened, about 10 min.
  • Combine flax meal mixture with garlic, lemon juice, nutritional yeast, capers, Dijon and salt in a food processor or blender. Whirl to combine. With motor running, slowly add oil and whirl until thick. Season with pepper. Scrape into same large bowl.
  • Salad: Heat a large frying pan over medium-high. Add oil, then panko and Italian seasoning. Cook, stirring often, until panko just starts to turn golden, 1 to 2 min. Transfer to a medium bowl. Stir in nutritional yeast and lemon zest.
  • Add lettuce to salad dressing. Gently toss to coat. Arrange lettuce on a platter. Sprinkle breadcrumb mixture overtop. Sprinkle with chives and more nutritional yeast, if desired.

Nutrition (per serving)

  • Calories
  • 325,
  • Protein
  • 3 g,
  • Carbohydrates
  • 10 g,
  • Fat
  • 32 g,
  • Fibre
  • 2 g,
  • Sodium
  • 214 mg.

Kitchen Tip

If you can’t find little gem lettuce at your local grocery store, you can substitute with 2 heads of romaine lettuce, torn into smaller pieces.

Find more of our favourite plant-based recipes here.