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Vegan caesar salad

Make a vegan caesar salad dressing by blending cashew nuts with almond milk, mustard and lemon juice. Drizzle over griddled lettuce and pan-fried croutons

Serves 1

Prep Time 10min

Cooking Time 10min


  • 1 little gem lettuce, halved lengthways
  • 3tsp olive oil
  • 2 slices bread, cut into rough cubes
  • Pinch dried oregano
  • 20g salted cashews (or use unsalted if you prefer)
  • Splash almond milk
  • 1tsp dijon mustard
  • Juice ¼ lemon


  1. Drizzle the lettuce halves with 1tsp olive oil and season with freshly ground black pepper. Heat a griddle pan or non-stick frying pan over a medium heat, add the lettuce, cut-side down, and cook for about 2 min until it starts to char. Remove from the pan and set aside on a serving plate.
  2. Add another 1tsp oil to the pan or griddle, add the cubes of bread and the oregano, sprinkle with black pepper and fry over a medium heat for about 5 min until golden brown. Remove from the pan and set aside with the lettuce.
  3. To make the dressing, put the cashew nuts in a blender with the almond milk, mustard, lemon juice, remaining 1tsp olive oil, and a pinch of black pepper and blitz until smooth.
  4. Serve the lettuce and the croutons drizzled with the cashew dressing.

Recipe from Vegan One Pound Meals by Miguel Barclay (Headline, £16.99), out now.

Nutrition per serving

Read more on how we calculate nutrition.
476 14g 27.5g 4.2g 4.8g 5.1g 1.2g 161mg 41g 2.8mg

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