Vegan Caesar Salad Reinvented

photo-7Maybe it’s because the weather has been unseasonably warm this year in Santa Barbara. Maybe it’s because I love salads. Maybe it’s because my husband’s favorite salad is a Caesar salad. I am in LOVE with this Caesar Salad Reinvention!

I use to make a Caesar salad and dressing that just included olive oil and lemon juice without the anchovies or egg yolk and then sprinkled the salad with parmesan cheese.  However, recently I have been on a nutritional yeast kick! It has such a yummy cheesy flavor and you can’t beat it’s nutritional punch! It is chock full of stress reducing B vitamins. Can’t we all use a little less stress in our lives?!? In our family we sprinkle the yummy goodness over broccoli, eggs, quinoa, kale chips and even popcorn. In fact, Food 52’s recent post, “Nutritional Yeast: Better Than Cheese” by Posie Harwood highlights some of the ways we use nutritional yeast in our family.

So back to the salad. Here is what I have come up with! Enjoy! Emma


1/4 cup tahini

1 tablespoon nutritional yeast

2 tablespoons olive oil

2 tablespoons lemon juice

1 teaspoon dijon mustard

2 cloves garlic, minced

salt and pepper to taste

water to thin


2 to 3 heads of romaine lettuce

1 large avocado, diced

1/4 cup capers, drained (optional)

generous sprinkle of hemp seeds

generous sprinkle of nutritional yeast (optional)

1/4 cup bread croutons (cut up bread of choice and saute it in olive oil and sea salt on the stove top until golden brown)


1/4 cup to 1/2 cup chickpea croutons (saute cooked or canned chickpeas in olive oil and sea salt on the stove top until golden brown)

For the dressing, combine all ingredients in a blender or jar with a lid and either blend or shake well until blended.

For the salad, combine lettuce, avocado and capers if using. Next toss with the dressing and sprinkle with hemp seeds, nutritional yeast and croutons of choice.