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A deliciously creamy vegan caesar salad dressing with a tasty lentil salad. We've missed caesar dressing so much - but not any longer!

Our vegan Caesar salad dressing with a lentil salad is a delicious meal in itself or a tasty accompaniment to the main dish. The caesar dressing is ridiculously good – and as a caesar salad used to be an old favourite, we thought it was about time we put our plant-based twist on it so we could start enjoying it all over again!

caesar salad


The key to the caesar salad dressing was to achieve the right balance of creamy sauce and acidic flavours. This is how we like it but you may wish to tweak the recipe to your taste buds, by adding more of less fresh garlic and lemon juice. There are many ways to enjoy the caesar dressing, we’ve used it as a dip for dunking sweet potato wedges into, spread it in wraps and liberally added it to other salads.

This recipe makes a thicker vegan caesar dressing but if you wish to thin it just add a little more liquid so that you have a tasty dressing that drizzles.

The lentil salad is a satisfying mix of ingredients, kale, peppers and onions that will help boost your weekly veg count and we’ve added one of our favourite nuts the walnut and pumpkin seeds.

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Caesar salad dressing

Vegan Caesar salad dressing with lentil salad

  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Category: Mains


Vegan caesar salad dressing with a lentil salad.



Caesar Salad Dressing

  • 80g/ ½ cup cashew nuts
  • ½ lemon juice
  • 60ml water
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon nutritional yeast
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • ½ teaspoon apple cider vinegar
  • ½ to 1 clove garlic
  • Ground black pepper


Lentil Salad

  • 8 cavolo-nero or kale leaves, stripped from the stems and roughly chopped
  • ½ lemon juice
  • 400g tinned green lentils, drained
  • 1 tablespoon extra-virgin olive oil
  • 1 small red onion, finely diced
  • 2 tomatoes, in chunks
  • ½ avocado, in chunks
  • ½ sweet pepper, sliced
  • Handful walnuts
  • A small handful of pumpkin seeds
  • Small handful fresh parsley


To make the dressing

  1. Add all the ingredients for the Caesar salad dressing into a high-powered blender and blend until silky smooth – we like the dressing quite thick, but if you’d prefer it thinner add a splash more water.


To make the lentil salad

  1. Add the cavolo nero or kale to a serving bowl, squeeze over the lemon juice and massage through the leaves.
  2. Drain and rinse the lentils, add them to a bowl, tip over the extra virgin olive oil and stir through. Add the diced onions, tomatoes, avocado, sweet pepper and gently stir in.
  3. Place a small dry frying pan on the hob and add the pumpkin seeds and walnuts to it – toast for a few minutes, keeping the nuts and seeds moving to avoid burning. Remove from heat.


To serve –

  1. Spoon the lentil salad over the cavolo nero or kale, then drizzle with the Caesar salad dressing. Finally, scatter over the fresh parsley leaves along with the toasted pumpkin seeds and walnuts.
  2. The sauce will keep for up to 48 hours in an airtight container the fridge.


  • If you do not have a high-powered blender put the cashew nuts into a bowl, cover with water, cover bowl and set to one side for at least 4 hours or overnight. Drain and rinse the cashew nuts before adding to the blender.


  • Serving Size: Serves 2 or more as a side dish

Keywords: Caesar salad, vegan, lentil salad,


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