Description

This Vegan Caesar Pasta Salad is a fresh, creamy, and flavorful twist on the classic Caesar salad. Tossed with al dente pasta, crisp romaine lettuce, crunchy croutons, and a zesty, dairy-free Caesar dressing, it’s the perfect side dish or light main course for picnics, potlucks, or any time you crave something refreshing and satisfying.

Ingredients

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For the Salad:

12 oz (about 3 cups) pasta (penne, fusilli, or rotini work well)
2 cups chopped romaine lettuce
1 cup cherry tomatoes, halved (optional for color and freshness)
1/2 cup vegan parmesan cheese (store-bought or homemade)
1 cup croutons (use store-bought vegan croutons or make your own)
1/4 cup chopped fresh parsley (optional, for garnish)

For the Vegan Caesar Dressing:

1/2 cup raw cashews (soaked in hot water for 15 minutes and drained)
1/4 cup water
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 tablespoon capers (with a bit of brine)
2 teaspoons nutritional yeast
1 garlic clove
1/2 teaspoon salt
1/4 teaspoon black pepper

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Instructions

Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
While the pasta cools, prepare the dressing. Add soaked cashews, water, olive oil, lemon juice, Dijon mustard, capers, nutritional yeast, garlic, salt, and pepper to a blender.
Blend until smooth and creamy. Add more water, 1 tablespoon at a time, if needed to reach your desired consistency.
In a large bowl, combine the cooled pasta, chopped romaine, cherry tomatoes, vegan parmesan, and croutons.
Pour the dressing over the salad and toss until everything is evenly coated.
Garnish with fresh parsley and an extra sprinkle of vegan parmesan if desired.
Chill for 30 minutes before serving for the best flavor, or serve immediately.

Notes

For added protein, toss in chickpeas or grilled tofu.
Make it gluten-free by using gluten-free pasta and croutons.
The dressing can be made ahead and stored in the fridge for up to 5 days.