There’s very few people today that wouldn’t benefit from eating more salad. However, traditional Caesar salad comes with all sorts of added baggage from the dressing such as saturated fat and cholesterol which negates the entire purpose of eating a salad in the first place! This vegan recipe is a brilliant addition to your diet plan and for healthy eating.

This Caesar salad was created so that someone can reap all the benefits of greens, nuts, legumes, and mushrooms with nothing to feel guilty about. The creamy dressing and smoky mushrooms in this vegan recipe will leave you wondering why you ever ate “real” Caesar salad in the first place!


Salad Ingredients:

  • 2 Large Handfuls of Arugula (or Romaine Lettuce if you prefer)
  • ½ Cup Canned Chickpeas

Sautéed Oyster Mushroom Ingredients

  • 4 oz. Oyster Mushrooms
  • ½ TBSP of Olive Oil
  • 1/2 TSP of Liquid Smoke
  • Juice of ½ of a Lemon
  • Salt and Pepper to Taste

Dressing Ingredients:

  • ¼ Cup of Cashews
  • 2 TBSP Nutritional Yeast
  • 1 TSP of Dried Parsley
  • 1 TSP of Dried Basil
  • 1 TBSP of Miso Paste
  • 1 Clove of Garlic
  • Juice of ½ of a Lemon
  • Salt and Pepper to Taste
  • Water
cesar salad vegan recipe

Photo: Joey Bruno


  • Separate the oyster mushrooms from the base and throw into olive oil coated pan on medium-high heat. Cook mushrooms thoroughly with remainder of the listed mushroom ingredients added midway during the cooking process. Be sure to press down on the mushrooms regularly to get the excess moisture out. Finished mushrooms should be crispy and slightly juicy, but not burnt.
  • Add all the dry ingredients to a high-powered blender. If you don’t have access to a high-powered blender, be sure to soak the cashews for around 15-30 minutes or until they are soft and easy to make into a creamy dressing.
  • Add just enough water so that the dry ingredients will blend. This will vary by blender, but you can also add a bit more or less water to make the dressing to the thickness that you most prefer.
  • Add your green of choice to a bowl as well as your chickpeas. Pour over the salad dressing and toss. Layer the oyster mushrooms on top and viola!


Joey Bruno, the co-owner of ThriveCuisine, is a foodie and wannabe vegan chef. 

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