Vegan Brussels Sprouts Caesar Salad

  • Vegetarian
  • Vegan
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Soy Free
    Soy Free
  • Blender

I can't believe I haven't posted a vegan caesar salad on the site, and this brussels sprout incantation is loaded with nutrients, and super tasty.

I love including raw shredded brussels sprouts in my salads as much as possible because it's the tastiest way to enjoy these nutrient-dense detox superstars. Rich in glucosinolates (detox compounds); antioxidants; vitamins C and K; omega-3 fatty acids; alkaline minerals; and fiber, brussels sprouts help regulate blood sugar and cholesterol, aid digestion, combat oxidative damage, and help encourage healthy inflammatory responses. These brilliant crucifers also contain a specific compound that prevents environmental, toxin-triggered changes to our DNA. So, include them in your diet as much as possible.

For those of you who are skeptical about eating raw brussels sprouts, the secret to getting them to taste amazing is to chiffonade them into really thin shreds, and coat them with a delicious creamy dressing like this one. If you're using a conventional blender, it's really important to soak your cashews in order to get the smoothest consistency.

I use the KitchenAid® Pro Line® Series high-speed blender, and it's the best blender I've ever used. This is the most powerful home blender on the market, and completely pulverizes nuts, seeds, and fibrous fruits and vegetables to deliver a consistency that incredibly smooth and creamy. It's awesome for making dressings made out of nuts like the one in this salad.

Don't miss making the pine-hemp parmesan because it adds a delicious cheezy quality to this salad, and the croutons bring in a crunchy texture. If you don't want to eat the bread, try using chickpeas or edamame for crunch and additional protein.

I shared this brussels sprouts caesar salad on the Kitchenthusiast® recipe blog as part of my role as the global spokesperson for KitchenAid® blenders. There are a ton of fantastic recipes on their site, including about 50 recipes developed by me for the KitchenAid® Pro Line® Series blender.

You can find the Pro Line® Series blender online or in stores at Williams-Sonoma, Sur La Table, Macy's, Bloomingdales, Bed Bath & Beyond, and Nebraska Furniture Mart. For those of you in Australia, look in Myer and David Jones, and for those of you in the UK, they've got them at Lakeland.

*I am the spokesperson for KitchenAid® blenders. But, my opinions are my own.

Vegan Brussels Sprouts Caesar Salad

Vegan Brussels Sprouts Caesar Salad

Serves 6 to 845 MINS


  • 1/3 cup (80ml) extra-virgin olive oil, plus more as needed
  • 4 cups (128g) cubed gluten-free bread (1/2-inch/1cm cubes; 8 slices)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon Celtic sea salt
  • 1/4 teaspoon freshly ground black pepper

pine-hemp parmesan: (makes 1 cup 115g)

  • 1/2 cup (70g) pine nuts
  • 2 tablespoons shelled hemp seeds
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon Celtic sea salt

dressing: (makes 1 3/4 cups (420ml))

  • 1/2 cup (120ml) extra-virgin olive oil
  • 1/2 cup (120ml) filtered water
  • 1/4 cup (60ml) fresh lemon juice
  • 1/2 cup (70g) raw unsalted cashews
  • 1 1/2 tablespoons white miso paste
  • 1 tablespoon drained and rinsed capers
  • 1 1/2 teaspoons gluten-free vegan Worcestershire sauce
  • 1 1/2 teaspoons Dijon mustard
  • 3/4 teaspoon Celtic sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 medium cloves garlic


  • 10 cups (500g) chiffonaded romaine hearts (cut into ribbons)(about 5 hearts)
  • 5 cups (40g) shaved Brussels sprouts 
  1. To make the croutons, preheat the oven to 300 ̊F/150 ̊C, and line a large baking sheet with parchment paper.
  2. In a small bowl, whisk together the olive oil, garlic and onion powders, salt, and pepper until well combined. Place the bread cubes in a bowl and drizzle the oil mixture over the top, and toss well to coat all bread pieces evenly. You may need more olive oil depending on how thirsty your bread is. Transfer the coated bread cubes to your prepared baking sheet. Bake for about 10 minutes, toss the cubes, and bake for another 10 minutes until golden brown and crispy. Remove the croutons from the oven, and let them cool.
  3. To make the pine-hemp parmesan, throw the ingredients into a food processor fitted with the s blade, and process for 5 to 10 seconds until the texture resembles Parmesan cheese.
  4. To make the dressing, throw all of the ingredients into your KitchenAid® Pro Line® blender, and blast on high for 30 to 60 seconds, until smooth and creamy.
  5. In a large salad bowl, mix together the romaine lettuce and Brussels sprouts, and add the dressing gradually to your preference. Add half of the pine-hemp parmesan and half of the croutons.
  6. Serve family style, or portion out the salad onto plates, and top with additional parmesan and croutons. Pass remaining dressing, croutons, and parmesan at the table.

Learn more about the KitchenAid® Pro Line® Series blender
Photo by Trent Lanz; styling by Alicia Buszczak




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