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vegan caesar salad

Prep Time 30 minutes
Total Time 30 minutes
Servings 4 people



  • 2 tbsp avocado oil or olive oil
  • 2 tbsp tahini
  • 1 tbsp apple cider vinegar
  • 1 tbsp lemon juice
  • 1 tsp brown rice miso paste
  • 6 tbsp water
  • 3 tbsp nutritional yeast
  • 1 tbsp hemp seeds
  • 1 clove garlic
  • pepper to taste
  • add 3-4 basil leaves (optional)


  • 1 head romaine
  • 1 cup cucumber (chopped)
  • 1/3 cup unsweetened coconut flakes (toasted)
  • 1/4 cup pumpkin seeds
  • 1 sprig green onion
  • 1 avocado
  • 1-2 tbsp hemp seeds (to top salad with)
  • 1-2 tbsp nutritional yeast (to top salad with)


  • Combine all dressing ingredients in a high-speed blender, blend until smooth. Set aside.
  • Place a  pan over medium heat, toast the pumpkin seeds for about 6 minutes, checking them regularly so as not to burn.  Once they start to brown a little they are good to go and set aside in a separate bowl.
  • Using the same pan, toast the coconut flakes in the pan. Keep a close eye on the coconut for 5 minutes. Then remove from the pan.
  • Chop the romaine, cucumber, green onion and avocado (if using). Add the veggies, hemp seeds, coconut, pumpkins seeds, (and chickpeas, if using) to a big salad bowl. Toss with the dressing. Top with nutritional yeast and pepper. ENJOY!