Why I’ll Love This Recipe

I enjoy how grilling adds a subtle smoky flavor while keeping the romaine crisp and fresh. The vegan Caesar dressing is rich, tangy, and packed with savory flavor without using dairy or eggs. I also appreciate that this recipe comes together quickly and can easily be paired with grilled vegetables, tofu, or plant-based proteins.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Salad

Romaine lettuce hearts, halved lengthwise
Olive oil
Salt
Black pepper
Cherry tomatoes, halved (optional)
Vegan Parmesan cheese (optional)
Croutons
Fresh parsley, chopped
Lemon wedges

For the Vegan Caesar Dressing

Raw cashews, soaked
Unsweetened plant-based milk
Lemon juice
Dijon mustard
Garlic cloves
Capers
Nutritional yeast
Olive oil
Salt
Black pepper

Directions

I soak the cashews in hot water for at least 20 minutes, then drain them.
I blend the soaked cashews with the plant-based milk, lemon juice, Dijon mustard, garlic, capers, nutritional yeast, olive oil, salt, and black pepper until smooth and creamy.
I preheat the grill or grill pan to medium-high heat.
I brush the cut sides of the romaine with olive oil and lightly season them with salt and black pepper.
I grill the romaine cut-side down for about 2–3 minutes until light grill marks appear while the lettuce remains crisp.
I transfer the grilled romaine to a serving platter.
I drizzle the vegan Caesar dressing generously over the lettuce.
I top the salad with croutons, vegan Parmesan, cherry tomatoes, and fresh parsley if I am using them.
I serve immediately with lemon wedges on the side.

Servings and Timing

Servings: 4
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes

Variations

I add grilled tofu or tempeh for extra protein.
I sprinkle roasted chickpeas over the salad for additional crunch.
I include sliced avocado for a creamy texture.
I use kale instead of romaine when I want a heartier salad.
I add grilled asparagus or zucchini for more vegetables.
I finish the salad with toasted sunflower seeds or pumpkin seeds for extra texture.

Storage/Reheating

I store the grilled romaine and vegan Caesar dressing separately in airtight containers in the refrigerator for up to 3 days. I keep the croutons separate so they stay crisp. I assemble the salad just before serving because the dressing softens the lettuce over time. I do not recommend reheating the salad, although I can enjoy the leftover grilled romaine cold.

FAQs

Can I make the vegan Caesar dressing ahead of time?

Yes. I prepare the dressing up to 4 days in advance and store it in an airtight container in the refrigerator until I am ready to use it.

Do I have to grill the romaine?

No. I can serve the romaine fresh if I prefer, but grilling adds a smoky flavor and beautiful char that makes the salad extra special.

Can I make this recipe nut-free?

Yes. I replace the cashews with sunflower seeds or a nut-free vegan Caesar dressing alternative.

What can I serve with this salad?

I enjoy pairing it with grilled vegetables, roasted potatoes, pasta dishes, or plant-based proteins like tofu or tempeh.

How do I keep the romaine crisp?

I grill it for only a few minutes over high heat and serve it immediately after adding the dressing to maintain its crisp texture.

Conclusion

I keep coming back to this Grilled Romaine with Vegan Caesar Dressing because it is fresh, smoky, and full of bold flavor. The charred romaine, creamy dairy-free dressing, crunchy croutons, and bright lemon create a satisfying salad that feels both simple and elegant. It is one of my favorite recipes whenever I want a quick, healthy dish that is perfect for cookouts, weeknight dinners, or entertaining guests.

Grilled Romaine with Vegan Caesar Dressing

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This Grilled Romaine with Vegan Caesar Dressing features smoky charred romaine topped with a creamy, dairy-free Caesar dressing, crunchy croutons, and fresh herbs. It’s a simple yet elegant salad that’s perfect as a side dish or a light meal.

Author: Laura
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Salad
Method: Grill
Cuisine: American
Diet: Vegan

Instructions

Soak the cashews in hot water for at least 20 minutes, then drain.
Blend the soaked cashews with the plant-based milk, lemon juice, Dijon mustard, garlic, capers, nutritional yeast, olive oil, salt, and black pepper until smooth and creamy.
Preheat a grill or grill pan to medium-high heat.
Brush the cut sides of the romaine with olive oil and season lightly with salt and black pepper.
Grill the romaine cut-side down for 2 to 3 minutes until lightly charred while still crisp.
Transfer the grilled romaine to a serving platter.
Drizzle generously with the vegan Caesar dressing.
Top with croutons, vegan Parmesan, cherry tomatoes, and chopped parsley if desired.
Serve immediately with lemon wedges on the side.

Notes

Add grilled tofu or tempeh for extra protein.
Top with roasted chickpeas for added crunch.
Add sliced avocado for extra creaminess.
Substitute kale for romaine for a heartier salad.
Include grilled asparagus or zucchini for more vegetables.
Finish with toasted sunflower or pumpkin seeds for extra texture.
Store the dressing, romaine, and croutons separately in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 360 kcal
Sugar: 5 g
Sodium: 520 mg
Fat: 28 g
Saturated Fat: 4 g
Unsaturated Fat: 22 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 4 g
Protein: 10 g
Cholesterol: 0 mg