Am I the only one who didn’t realize caesar salad dressing was made from anchovies?

I vividly remember the first time I found this out. I  was on a family vacation and literally gasped and covered my face when my dinner salad was placed in front of me. Atop the pile of my favorite creamy, crunchy greens was a dead anchovy “garnish” with eyes bulging out of its head and hundreds of tiny bones poking out. Although I loved caesar salad I didn’t order one again for a very long time because I was terrified of seeing that fish again!

As I began to become more health conscious in later years I would forego the caesar salad not because of the anchovy garnish but because it was definitely a ‘no-no’ according to all the health and diet magazines. And now I avoid caesar salad because it contains anchovy paste, cheese and egg yolk so definitely not vegan or in my opinion healthy (I will say the magazines were right that it’s traditionally not the healthiest choice).

But count on those damn vegans to find a way to make your favorite, creamy, dieter’s nightmare salad  nutritious and guilt free! 😉

This salad dressing is adapted from the lovely Angela Liddon of Oh She Glows. It is completely dairy free, egg free, fish free and oil free with all of that classic flavor and creaminess you love!

Oil Free Caesar Salad


Roasted Garlic Chickpeas

  • 15 oz of chickpeas
  • 1 tbs garlic powder
  • 1/2 tsp Himalayan pink salt

Caesar Dressing

  • 2/3 cup raw cashews soaked
  • 1/4 cup water
  • 1/4 cup unsweetened plant milk
  • 1 tablespoon lemon juice
  • 1/2 tablespoon vegan Worcestershire sauce
  • 1/2 tablespoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1 garlic clove
  • 2 teaspoons capers
  • Salt and pepper to taste


  1. Preheat oven to 400. Toss drained and rinsed chickpeas with garlic powder and pink salt. Spread chickpeas on a baking sheet lined with parchment paper and roast for 20-30 minutes.
  2. Make the Oil-Free Vegan Caesar Dressing by blending all dressing ingredients until smooth. Adjust liquid until desired consistency is reached. Feel free to add more liquid if needed.
  3. Put greens in a bowl, drizzle with dressing, top with capers, garlic roasted chickpeas and cashew parm. Enjoy immediately.

Recipe Notes

Recipe adapted from Oh She Glows 

Soak cashews in water for 4 hours or overnight. Short on time? Pour boiling water over them and soak for 5 minutes.