Vegan Caesar Dressing

4 Comments

Not to be dramatic, but this is the best vegan caesar dressing I personally have ever had. It’s egg-free, dairy-free, and anchovy-free! Just plop all of the ingredients in a blender, blend until smooth, and you’ve got a creamy, zingy, and super easy caesar dressing.

This recipe makes a decent amount, so you can store it in a glass jar in the fridge for salads/wraps/dipping all week.

Vegan caesar salad dressing
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What Do I Need to Make Vegan Caesar Salad Dressing?

  • Raw cashews
  • Water
  • Extra virgin olive oil
  • A lemon
  • Dijon mustard
  • Garlic
  • Vegan Worcestershire sauce
  • Capers
  • Hemp hearts
  • Nutritional yeast
  • Dried parsley
  • Salt & Pepper
Ingredients to make vegan caesar dressing.
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Serving Ideas:

Make a kale caesar salad with smoky roasted chickpeas! You’ll need:

  • Washed and chopped kale
  • 1 (15 oz) can of chickpeas, drained and rinsed
  • A drizzle of olive oil
  • A pinch of cayenne pepper
  • 1/2 tsp each of:
    • garlic powder
    • onion powder
    • smoked paprika
    • kosher salt

How to make it:

Preheat your oven to 375F. Line a baking sheet with parchment paper, then toss the chickpeas, spices, and olive oil together. Bake for 25-30 minutes, tossing halfway, until chickpeas are darkened in color and the outsides are crispy.

Massage desired amount of caesar dressing (recipe below) into your prepped kale. Massaging the kale breaks down its cell structure and makes the leaves softer/easier to eat. Use your hands and really get in there!

Top with the smoky roasted chickpeas, vegan parmesan, and a squeeze of lemon.

Vegan kale caesar salad with smoky roasted chickpeas.
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What Should I Serve With Vegan Caesar Dressing?

FAQ:

What can I use in place of vegan Worcestershire sauce?

Try substituting balsamic vinegar.

How do I soften cashews?

To soften cashews, you can soak them in water overnight or in very hot water for 30 minutes.

Can I make this recipe nut-free (no cashews)?

Try replacing the 1 cup of raw cashews with 1 cup of raw sunflower seeds. Make sure to soak them as you would cashews, and rinse them very well!

I don’t like capers. Can I leave them out?

No. Just kidding – you can leave them out if you MUST, but I really recommend leaving them in! Their salty brininess contributes so much to that caesar taste. If you opt to remove my beloved capers, I’d suggest using chopped green olives instead or adding a bit more of the dijon mustard and lemon juice.

Vegan caesar dressing.
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Vegan Caesar Dressing

Vegan Caesar Dressing

Hannah
Creamy, zingy, and so easy! This cashew-based vegan caesar dressing is egg-free, dairy-free, and anchovy-free.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Course Salad
Cuisine Italian
Servings 6 servings
Calories 74 kcal

Ingredients
  

  • 1 cup raw cashews softened*
  • 3/4 cup water
  • 2 tbsp olive oil
  • 1 large lemon juice of, about 2-3 tbsp, and its zest
  • 1 tbsp dijon mustard
  • 1 clove garlic
  • 1 tbsp vegan Worcestershire sauce*
  • 1 tbsp capers heaping
  • 1 tsp hemp hearts
  • 1 tbsp nutritional yeast
  • 1 tsp dried parsley
  • 1/2 tsp kosher salt to taste
  • 1/2 tsp freshly ground pepper to taste

Instructions
 

  • Add all ingredients to a blender, and blend until smooth.
  • Store any leftovers in an airtight container in the fridge. It will thicken as it chills.

Notes

*To soften cashews, you can soak them in water overnight or in very hot water for 30 minutes.
*My favorite vegan Worcestershire sauce is made by Annie’s. If you can’t find a vegan Worcestershire sauce, you could try substituting balsamic vinegar.
Keyword caesar dressing, caesar salad, vegan caesar dressing, vegan caesar salad
Vegan caesar dressing pin

Strawberry and Vegan Basil Ricotta Crostini with Balsamic Glaze

4 Comments

Crostini is one my favorite appetizers because:

1.) it’s easy

2.) it travels well, and

3.) it’s cute as heck.

I opted for a half cashew/half tofu ricotta because honestly I just think it tastes good, but also it’s more cost effective than using entirely cashews. If you’d like to only use tofu, you can just add the onions and garlic in with the rest of the ingredients and process once.

If you’re not wanting to make crostini today, you can use this ricotta in lasagna, pasta, on toast, in sandwiches, or however else you see fit!

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What you’ll need for this recipe:

  • balsamic vinegar and maple syrup for the glaze
  • olive oil
  • yellow onion
  • garlic
  • cashews
  • tofu
  • non-dairy milk
  • basil leaves
  • lemon juice
  • nutritional yeast
  • white miso paste
  • salt & pepper
  • strawberries
  • and a baguette
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Strawberry & Vegan Basil Ricotta Crostini with Balsamic Glaze

Strawberry and Vegan Basil Ricotta Crostini with Balsamic Glaze

Hannah
One of my favorite apps – crostini! This recipe features juicy sliced strawberries, vegan basil ricotta made with tofu and cashews, and balsamic glaze for drizzling over the top.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Course Appetizer
Cuisine Italian
Servings 30 crostini (depending on size of baguette)

Ingredients
  

Balsamic Glaze

  • 1/2 cup balsamic vinegar
  • 3 tbsp maple syrup

Vegan Basil Ricotta

  • 1 tbsp olive oil
  • 1/2 yellow onion chopped
  • 2 cloves garlic minced
  • 3/4 cup raw cashews softened*
  • 7 oz firm tofu (1/2 block) drained and broken into chunks
  • 1/2 cup plain unsweetened non-dairy milk
  • 1/2 cup fresh basil leaves torn
  • 1/2 lemon juiced
  • 2 tbsp nutritional yeast
  • 1/2 tbsp white miso paste
  • 1/2 tsp kosher salt to taste
  • black pepper to taste

Crostini

  • 1 baguette
  • vegan basil ricotta
  • sliced strawberries
  • balsamic glaze
  • fresh basil

Instructions
 

Balsamic Glaze

  • Add balsamic vinegar and maple syrup to a small sauce pan over medium heat. When it starts to bubble, reduce heat to medium low and simmer until the liquid reduces by half, about 10-15 minutes. Remove from heat and let cool before using.

Vegan Basil Ricotta

  • Sauté onion and garlic in oil over medium heat until the onions soften and the edges are beginning to brown. Remove from heat.
  • Add cashews, milk, and the cooked onion and garlic to a food processor and process until smooth.
  • Add tofu, basil, lemon juice, nutritional yeast, miso paste, salt, and pepper and process again until smooth. Taste and adjust the amount of salt, pepper, and/or lemon juice if needed.

Crostini

  • Preheat oven to 350F.
  • Slice the baguette on a bias into 1/2 inch thick pieces, brush each side with oil, and bake for 5-7 minutes per side until edges are golden brown.
  • Top crostini with the ricotta, sliced strawberries, a drizzle of balsamic glaze, and fresh basil. Serve immediately.

Notes

*To soften cashews: place them in a bowl of very hot water for 20-30 minutes, or allow them to soak overnight in a bowl of water in the fridge
Balsamic vinegar can be drizzled over the top in place of the balsamic glaze, if desired.
 
Keyword crostini, ricotta crostini, strawberry basil crostini, vegan crostini
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Lemony Chickpea & Cucumber Salad with Dill

3 Comments

This vegan cucumber salad is the perfect summer side! It’s packed with crunchy veggies, hearty chickpeas, lots of fresh dill, and a tangy dressing.

If there’s one thing I could eat every day, it’d probably be this. That and curly fries. Or guac. Or pasta. The cucumber and red onion are crunchy, the dressing is fresh and tangy, and it all just makes for a really refreshing side dish. Also, bonus points for using up a decent amount of dill! I always find myself with a ton during the spring and summer.

Assembled vegan cucumber salad with chickpeas, tomatoes, and dill.
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What’s in This Vegan Cucumber Salad?

  • Cucumber – Regular, English, or Persian. Thinly sliced.
  • Onion – Red is best for this salad, in my opinion!
  • Tomatoes – I used cherry tomatoes, but if you’ve got a big beautiful summer tomato feel free to use that.
  • Cooked chickpeas – A 15oz can.
  • Olive oil – Use a better quality kind since its flavor will play a part in the dressing.
  • Garlic – Fresh or the freeze-dried kind.
  • Lemon juice
  • Mustard – Something grainy! I use stone ground mustard.
  • Sweetener – I use maple syrup or agave.
  • Dill – Fresh!
  • Kosher salt
  • Freshly ground black pepper

How Do I Make Vegan Cucumber and Chickpea Salad?

  1. Prep your veggies – slice the cucumber and onion, chop the tomatoes, etc.
  2. Drain and rinse your chickpeas.
  3. Whisk together the dressing ingredients in the bottom of a large bowl, then add the chopped veggies and toss it all together.
  4. Refrigerate for at least an hour before serving so the flavors can become even more delicious.
A close up of ingredients for the vegan cucumber salad with chickpeas, lemon, red onion, tomatoes, and dill dressing.
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What Kind of Cucumbers Should I Use For Cucumber Salad?

I used regular cucumbers for the images here, but I usually prefer to use English cucumbers. They’re a bit sweeter and have fewer seeds, so I don’t even bother removing the seeds when using them. Persian cucumbers also work well, but they are smaller so you’ll probably want to use 3 or 4.

Tips for Making Vegan Cucumber Salad

  • Like I mentioned above – make sure you allow this salad to chill in the fridge for at least an hour before serving! It gives the garlic, dill, and lemon more time to develop their flavors and really pop.
  • You can use dried dill in a pinch, but I really recommend using fresh for the best flavor.
  • You can use a mandolin to slice the cucumber if you prefer that over a knife.
  • For the freshest flavor, I recommend eating this salad within 3 or 4 days. It will last for a up to a week in the fridge, though.

What to Serve With Cucumber Salad

This salad is also very meal prep worthy! I make it at the start of the week and use it as a side with dinner, throw it in wraps or pitas, top some hummus toast with it, or just eat it by the spoonful straight out of the bowl. It’s also the perfect vegan side to bring to a barbecue, potluck, or other summer event.

A serving idea for vegan cucumber salad: cucumber, chickpea, tomato, and dill salad on toast with hummus and freshly ground black pepper.
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Lemony Chickpea & Cucumber Salad with Dill

Lemony Chickpea & Cucumber Salad with Dill

Hannah
The perfect summer side! This easy salad is packed with crunchy veggies, hearty chickpeas, lots of fresh dill, and a tangy dressing.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Course Salad
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 large cucumber seeds removed, sliced into half moons
  • 1 small red onion thinly sliced
  • 1 pint/container cherry tomatoes halved
  • 1 (15 oz) can chickpeas drained and rinsed

Dressing:

  • 1/4 cup olive oil
  • 1-2 cloves garlic minced
  • 2-3 tbsp lemon juice from one whole lemon
  • 1 tbsp stone ground mustard
  • 1 tsp maple syrup or agave
  • 1/4 cup fresh dill
  • 1/2 tsp kosher salt to taste
  • freshly ground black pepper to taste

Instructions
 

  • Prepare the cucumber, onion, tomatoes, and chickpeas. Set aside.
  • Whisk together dressing ingredients in the bottom of a large bowl. Pour in the veggies and chickpeas.
  • Toss to combine, cover, and refrigerate for at least an hour before serving.
Keyword chickpea salad, cucumber chickpea salad, cucumber salad
A pin image of vegan lemony chickpea and cucumber salad with tomatoes and dill.

Vegan Colcannon

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Ever put cabbage in your mashed potatoes? Make this vegan colcannon on March 17th for St. Patrick’s Day!

What is Colcannon?

Colcannon is a traditional Irish dish of creamy mashed potatoes with crunchy kale or cabbage. Here I used cabbage (partly because I had one of massive proportion in my fridge), but I like it with kale just as much. To serve, make a well in the center of the mashed potatoes and place a knob of butter in it.

More Vegan Recipes for St. Patrick’s Day:

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Ingredients:

  • 5 yukon gold potatoes, quartered
  • Kosher salt
  • 5 tablespoons vegan butter, 1 reserved for later
  • 3 chopped green onions, some reserved for garnish
  • 2-3 large garlic cloves, minced
  • 2 cups shredded cabbage
  • 1 cup unsweetened/unflavored plant milk (use one you like the taste of!)
  • Freshly ground black pepper, to taste

Instructions:

  1. Quarter potatoes, add to a pot, and cover with salted water. Bring to a boil and cook until fork tender. Drain and set aside.
  2. Over medium heat, melt 4 tablespoons of the butter in a large saucepan and sauté green onion and garlic for 2 minutes. Add the cabbage and cook another few minutes until tender.
  3. Stir in the milk and pepper, bring to a simmer, then add in the potatoes. Coarsely mash with the back of a fork and season with additional salt and pepper if needed.
  4. Transfer to a bowl, make a small well in the center to place the reserved tablespoon of butter in, and sprinkle extra sliced green onions over top.
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vegan colcannon

Vegan Colcannon

Hannah
Colcannon is a traditional Irish dish of creamy mashed potatoes with crunchy kale or cabbage. This vegan version is perfect for St. Patrick's Day!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Course Side Dish
Cuisine Irish
Servings 4 servings

Ingredients
  

  • 5 yukon gold potatoes quartered
  • 5 tbsp vegan butter 1 reserved for later
  • 3 green onions chopped, plus more for garnish
  • 3 cloves garlic minced
  • 2 cups green cabbage shredded
  • 1 cup unsweetened, unflavored non-dairy milk
  • kosher salt to taste
  • freshly ground black pepper to taste

Instructions
 

  • Quarter potatoes, add to a pot, and cover with salted water. Bring to a boil and cook until fork tender. Drain and set aside.
  • Over medium heat, melt 4 tablespoons of the butter in a large saucepan and sauté green onion and garlic for 2 minutes. Add the cabbage and cook for another few minutes until tender.
  • Stir in the non-dairy milk, a pinch of salt, and a few cracks of pepper. Bring to a simmer, then add in the potatoes. Coarsely mash with the back of a fork and season with additional salt and pepper to taste.
  • Transfer to a bowl, make a small well in the center to place the reserved tablespoon of butter in, and sprinkle extra sliced green onions over top.
Keyword colcannon, vegan colcannon, vegan st patrick’s day