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So I’ve tried out a few vegan caesar dressings and I’ve got to say none of them have really piqued my interest. They’ve all ended up with a taste I couldn’t quite put my finger on that I just couldn’t quite stomach. That is until I found Fueled Naturally’s recipe and OH EM GEE is it perfection.

When I took the pic below I for some reason thought she called for Worcestershire in the recipe but alas she didn’t and so just ignore that. Or, hey, try adding a Tbsp in, it could be a nice additional flavor but what I can tell you is that this dressing is tangy and lemony and perfect.

I decided to use it on some baby kale from my Imperfect Produce Box and since she showed it with croutons and since I RANDOMLY had bread in the house (half a loaf of white Italian bread from ordering in from Rosebud one night that weekend). The bread wasn’t going to be used for anything else so figured this was my chance to try making croutons for the first time, ever.

What I Used (in addition to the bunch of baby kale chopped up & diced avocado which I added extra):


  • 3 cloves garlic, crushed
  • 2 tablespoons dijon mustard (I used Sir Kensington’s)
  • 1 1/2 tbsp vinegar (I used Apple Cider Vinegar)
  • 4 tbsp tahini
  • 1/2 cup warm water
  • Juice of two lemons (large ones)
  • 1 1/2 tsp onion powder
  • 3 tbsp nutritional yeast
  • 1 tsp salt
  • 1/4 tsp pepper


  • half loaf of Italian/French/Sourdough bread (about 6-8 slices
  • 2 tbsp oil (I used grapeseed but could use olive oil)
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tsp salt

How To:

  • Cut your bread into small cubes to get the croutons started. Then toss them with the oil, garlic & onion powder and salt in a large bowl until evenly coated.
  • Lay the croutons on a parchment-lined baking sheet and bake at 415 for about 15-20 minutes or until golden
  • While your croutons are cooking, go ahead and chop the kale.
  • In a large bowl (you can use that same one you tossed the croutons in) add all of the dressing ingredients and whisk vigorously. (I then poured it into a bottle to store in the fridge and gave it a good shake up when I was ready to serve).
  • When the croutons are read toss everything together including the diced avocado.
  • Note: I used about half of the dressing and it was PLENTY. I ended up taking the rest with me the next day for salad on the go between classes!

For other delicious salads head herehere, and here! Plus for other great homemade salad dressings and how to make any vinaigrette head here!

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