I’ve been seeing Erewhon’s gorgeous salads everywhere lately, and I know you loved my Erewhon-Style White Bean and Kale Salad, so it inspired me to recreate their style at home again. And let me tell you this vegan Caesar is such a winner! The dressing is actually very similar to our regular Caesar cashew dressing, and you won’t believe it’s dairy-free! This salad is hearty, creamy, and full of crunch, while also being super nourishing. Each serving has 37 g of protein, 20 g of fiber, and 9 mg of iron, for a super-nourishing bite that ticks all of our nutrition boxes! With a mix of fresh greens, lots of plants, and fermented tempeh, it ticks all the boxes for a gut-healthy meal that leaves you feeling really good. This one is definitely going into my regular lunch lineup!
Why I love this recipe (as a nutritionist)
- High-protein: With 37 g of protein per serving, this salad is as satisfying as it is nourishing.
- Super high-fiber: 20 g of fiber supports gut health and helps keep you feeling full.
- Iron-rich: 9 mg of iron per serving helps maintain healthy energy levels.
- Loaded with greens: Kale and romaine bring vitamin C, vitamin K, and antioxidants.
- Gut-friendly: Fermented tempeh and plant diversity support a healthy microbiome.
Ingredient notes
How to make this recipe (summary)
Start by soaking the cashews in boiling water for 20 minutes so they blend silky smooth. Prepare the chickpeas by tossing them with olive oil and sea salt, and marinate the tempeh with tamari and maple syrup. Bake both on a parchment-lined tray until the chickpeas are crispy and the tempeh is caramelized.
Blend the dressing ingredients — cashews, capers, Dijon, garlic, lemon, nutritional yeast, and Worcestershire — into a creamy sauce.
Make the parmesan by blending sunflower seeds, almonds, nutritional yeast, and spices until fine.
Assemble the salad by massaging kale with dressing, then adding romaine, baked chickpeas, tempeh, parmesan, and more dressing. Toss well and enjoy.
View recipe card below for detailed instructions.
Variations and tips
- Make it nut-free: Swap almonds in the parmesan for extra sunflower seeds.
- Gluten-free friendly: This recipe is naturally gluten-free when you use certified gluten-free tamari.
- Meal prep: Keep the dressing separate and assemble just before serving.
- Milder flavor: Reduce garlic or capers if you prefer a gentler dressing.
- If you like this recipe, you’ll also love our Erewhon-style white bean and kale salad, or High-Protein Kale Caesar Salad.
Why you’ll love this Erewhon copycat vegan Caesar salad TLDR
- Protein-packed
- Fiber-rich
- Iron-boosting
- Flavorful crunch
- Meal-prep friendly
FAQ
- Is this vegan Caesar salad gluten-free? Yes, it’s naturally gluten-free when you use tamari instead of soy sauce.
- Can I make the dressing ahead? Definitely — store in the fridge for up to 5 days. Stir and thin with a splash of water before using.
- What can I use instead of tempeh? Try baked tofu, seitan strips, or extra chickpeas if you prefer.
- Can I make this salad nut-free? Yes, replace the almonds in the parmesan with sunflower or pumpkin seeds.
- How long does this salad keep? It’s best fresh but will hold up for 1–2 days in the fridge. Keep the dressing separate until ready to serve.
Erewhon Copycat Vegan Caesar Salad
Equipment
- Parchment paper
- Small Blender
- Mixing Bowl
Ingredients
Salad
- 2 cups romaine (cos) lettuce - chopped
- 4 cups kale - stems removed, leaves finely chopped
Tempeh
- 7 oz (200 g) tempeh
- 1 tbsp (15 ml) tamari - reduced sodium
- 1 tbsp (15 ml) maple syrup
Chickpeas
- 1 cup (245 g) cooked chickpeas
- 2 tsp olive oil
- 1 pinch sea salt flakes
Erewhon Raw Parmesan
- ¼ cup (35 g) sunflower seeds
- ¼ cup (32 g) raw almonds
- ¼ cup (30 g) nutritional yeast
- ¼ tsp (0.5 g) white pepper - ground
- ½ tsp (1 g) mustard seeds
- ¼ tsp (0.5 g) cayenne pepper
Dressing
- ¼ cup (32 g) cashews
- 1 tbsp (9 g) baby capers
- 3 tbsp (22 g) nutritional yeast
- 2 tsp (10 g) Dijon mustard
- 1 clove garlic - peeled
- 2 tbsp (30 ml) lemon juice
- 1.5 tsp (8 ml) Worcestershire sauce - see notes
- â…“ cup (80 ml) water
Instructions
- Soak the cashews in boiling water for 20 minutes. Drain and set aside. Preheat the oven to 400°F (200°C) with the fan on.
- Prepare the chickpeas: Line a large baking tray with parchment paper. Add the chickpeas, salt, and olive oil. Mix well and spread them on one side of the tray.
- Prepare the tempeh: In a small bowl, combine the tempeh with tamari and maple syrup. Spread on the other side of the tray.
- Bake: Place the side with the chickpeas at the front of the oven, as this area usually gets hotter and will help them crisp faster. Bake on the middle rack of the oven for 20 to 25 minutes, until golden and slightly crispy.
- Prepare the parmesan: In a dry blender, add sunflower seeds, almonds, nutritional yeast, white pepper, mustard seeds, and cayenne. Blend into a fine powder.
- Prepare the dressing: In a small high-speed blender, add the cashews, capers, nutritional yeast, Dijon mustard, garlic, lemon juice, Worcestershire sauce, and water. Blend until smooth and creamy.
- Assemble: In a large bowl, add the kale and 2 tbsp of the dressing. Massage with your hands for 2 minutes to soften the kale. Add the romaine lettuce, baked chickpeas, tempeh, 4 tbsp of the raw parmesan, and the remaining dressing. Mix well, adjust salt to taste, and serve.
