Vegan Cesar Salad With Tempeh Bacon
Prep time: 
Total time: 
Serves: 4-6
Classic caesar salad with creamy cashew dressing, cashew parmesan and smokey tempeh bacon.
  • Dressing:
  • ½ Cup Cashews - sub soaked sunflower seeds for nut free!
  • ½ Cup Water
  • 1 Clove of garlic (add more if you like super garlic)
  • Juice of ½ Lemon
  • 1 tbsp Apple Cider Vinegar
  • 2-3 tbsp Nutritional Yeast
  • 1 tsp Dijon Mustard (optional)
  • Tempeh Bacon (sub pre-bought smokey tempeh)
  • ½ Pack of Tempeh
  • 2 Tbsp Tamari (sub soy sauce)
  • 1 tbsp Maple Syrup
  • 1 tsp smoked paprika
  • ½ tsp liquid smoke*
  • Parmesean
  • ½ Cup Cashews (sub any nut or seed, pumpkin seeds work great)!
  • 2 Tbsp Nutritional Yeast
  • ¼ tsp Sea Salt
  • Salad
  • 4-6 Servings of romaine and kale
  1. First make the bacon by crumbling the tempeh with your hands into a pan on medium heat. Mix the marinade ingredients and fry until crispy and fragrant. Mix with a spatula as needed.
  2. (This can be done in any order but I think this is the most efficient and easiest to hardest blender cleaning)!
  3. While the bacon is cooking make parmesan by combining all the ingredients in a blender and blending until powdery. IMPORTANT - do not soak these cashews before blending!
  4. Make the dressing by blending all of the ingredients until smooth and creamy!
  5. Assemble by adding the chopped greens to the bowl and mixing with the dressing. Garnish with bacon and parmesan! Serve with extra lemon.
Look in grocery stores (sauce aisle) or specialty food stores - it's easier to find than you think! If not use extra smoked paprika!
Recipe by Plentyfull Vegan at