platter of vegan Brussels sprouts caesar salad

This Brussels sprout Caesar salad is what you bring when you want to quietly upstage the mashed potatoes.

Shredded Brussels sprouts are quickly sautéed until just tender with caramelized, golden edges, then tossed in a super creamy vegan caesar dressing made from cashews, tahini, white miso, capers, and lots of garlic cloves and lemon juice. On top: a salty, crunchy, crispy sage–panko shower that tastes like garlic “Parmesan” breadcrumbs in the best way.

It’s a cozy, upgraded twist on a traditional caesar salad—no raw eggs, raw egg yolks, anchovy paste, Worcestershire sauce, or Parmesan cheese—and it works warm or at room temperature, which makes it a perfect holiday side, winter salad, or meal prep option.

Why You’ll Love This Brussels Sprout Caesar

All the Caesar flavor, totally vegan
You still get that bold, garlicky dressing and black pepper finish you expect from a classic salad, but everything is built from plants—cashews, tahini, miso, capers—rather than raw eggs.
Shaved Brussels > soggy romaine
Thinly sliced (shaved Brussels sprouts) sauté up quickly in a large skillet with olive oil until they’re tender with a little bite and deep flavor from the caramelized bits. They hold up way better than romaine on the table.
Built-in crunchy texture
The crispy sage–panko topping gives you all the satisfaction of homemade croutons or crunchy croutons without having to cube stale bread. It’s salty, savory, and a little bright from lemon zest—you’re going to want to put it on everything.
Holiday-friendly and make-ahead friendly
The Brussels can be cooked ahead and chilled in an airtight container, the dressing can hang out in a mason jar in the fridge, and you just toss and top before serving. Ideal “show up and pour it into the serving plate” kind of situation.
Side dish or light meal
As written, it’s an incredible holiday side or potluck salad. Add crispy chickpeas, baked tofu, or your favorite plant protein, and it becomes a ful,l healthy meal.

Top down view of cutting board with small blender cup and all of the ingredients for dairy free caesar salad dressing.

Ingredients & Substitutions

Here’s a quick look at what you’ll need and how to flex it. Use this as your “whole thing at a glance” before you pull out the cutting board and sharp knife.

Brussels Sprouts Base

3 lb shredded Brussels sprouts
You can shred whole sprouts by trimming the ends, slicing them in half, then cutting into thin ribbons on a cutting board with a sharp knife. Or use the slicing disk on a small food processor to save time. Pre-shredded bags from the store also work in a pinch.
- Want roasty vibes? You can also spread them on a sheet pan or baking sheet in a single layer with a drizzle of olive oil and roast at high heat until browned and golden brown on the edges before tossing with dressing.
2–3 Tbsp olive oil
Used to sauté the Brussels until caramelized. A good quality olive oil gives a better flavor.
- Sub: Avocado oil or another neutral oil works if that’s what you keep on hand.
1–1½ tsp kosher salt + freshly ground black pepper
Season the sprouts while cooking and again at the end. Black pepper is a key flavor in any good Caesar salad dressing, so don’t be shy.

Vegan Caesar Dressing (Cashew–Tahini–Miso)

This is your homemade caesar dressing—thick, creamy, and salty-tangy like a traditional caesar dressing, but 100% vegan.

1½ cups raw cashews
These blend with water into a silky base that feels rich and luxurious.
- Nut-free option: Swap in 1–1½ cups vegan mayonnaise plus a little extra cold water to thin. You’ll lose a bit of that cashew body, but it’s still a very delicious caesar dressing.
2–2¼ cups warm water
Used for soaking and blending. Start with the lower amount and add more as needed to get a thick-but-pourable dressing that coats every shred of Brussels.
4–6 cloves garlic, peeled
Four for a milder family-friendly salad, six if you want that punchy garlicky dressing situation.
6 Tbsp raw tahini
Adds creaminess and a slight bitterness that works well with Brussels sprouts. Use a smooth, runny tahini for the best results.
6 Tbsp white miso paste
This is your umami and “parmesan-y” saltiness. It replaces the job Parmesan cheese, Worcestershire sauce, and anchovy paste do in a traditional caesar salad.
¾ cup nutritional yeast
Think of this as your vegan parmesan. It builds that cheesy depth without dairy.
Freshly ground black pepper
Important enough to name twice. Add to taste in the blender and again at the end.
3 Tbsp capers + 3–4 Tbsp of their brine
These bring in that briny, salty backbone and replace the anchovy/anchovy paste in a classic caesar.
Juice of 3 lemons
Fresh lemon juice is key for brightness and balance.
1 Tbsp Dijon mustard
Helps emulsify and adds gentle tang and depth.

Crispy Sage–Panko Topping

This is your “crispy, salty, cheesy” moment—like if crispy croutons and vegan parm had a baby.

3–4 Tbsp olive oil
Enough to shallow-fry the sage and toast the panko. You want it shimmering before the sage goes in.
16–20 fresh sage leaves, very dry
They must be completely dry before they hit the oil, or they’ll sputter. Once fried, they get super crisp and crumble into the panko.
1 cup panko breadcrumbs
This is your crunchy base—think crunchy croutons but faster.
- Gluten-free: Use gluten-free panko or finely crushed GF crackers.
2 small garlic cloves, very finely minced (optional)
Adds extra flavor in the last 30–45 seconds of toasting the panko. Don’t let it burn.
¼–⅓ cup nutritional yeast
For a cheesy, savory flavor in the topping.
1 tsp kosher salt, plus more to taste
Season to your own “I would eat this with a spoon” level.
Zest of 1 lemon
Brightens the whole topping and keeps it from tasting heavy.

Shredded brussels sprouts being sautéed in a pan.

Step-by-Step: How to Make Vegan Brussels Sprout Caesar

1. Sauté the Brussels Sprouts

Heat 2–3 tablespoons olive oil in a large skillet (or two) over medium-high heat.
Add the shredded Brussels sprouts, 1 teaspoon kosher salt, and a few grinds of black pepper.
Cook 7–10 minutes, tossing occasionally and letting some pieces sit undisturbed so they caramelize instead of just steaming. You’re looking for bright green sprouts with plenty of golden brown bits.
Taste and add up to ½ teaspoon more salt if needed.
Remove from heat and let cool to warm or room temperature while you make the dressing and topping.

Tip: If you prefer roasted brussels sprouts, you can spread the shredded sprouts on a baking sheet in an even layer, drizzle with a tablespoon oil or two, and roast at high heat until tender and browned, similar to your favorite salad recipes that start with roasted veggies.

2. Make the Vegan Caesar Dressing

Add the raw cashews and 2 cups of warm water to a high-speed blender. Let soak at least 30 minutes (longer if your blender isn’t very powerful).
Add the garlic, tahini, white miso, nutritional yeast, black pepper, capers, caper brine, lemon juice, and Dijon mustard to the blender.
Blend on high for 1–2 minutes, until the dressing is completely smooth and creamy.
Check consistency: it should be thick but pourable so it clings to the shredded Brussels without turning them soupy. If it’s too thick, blend in more water 1–2 tablespoons at a time.
Taste and adjust:
- More lemon juice for brightness
- More caper brine or miso for salty, “Caesar-y” punch
- More black pepper if you like a big peppery finish

Set aside. The dressing will thicken slightly as it sits.

3. Make the Crispy Sage–Panko Topping

Line a plate with a paper towel. Make sure your sage leaves are completely dry.
In a small skillet, heat 3–4 tablespoons olive oil over medium heat until shimmering.
Add sage leaves in a single layer (you may need to work in batches). Fry 5–10 seconds per side, just until they turn a deeper green and crisp up but do not brown.
Transfer the sage to the paper towel–lined plate and sprinkle with a pinch of salt. Let cool and crisp.
In the same skillet with the sage-infused oil, add the panko. Cook over medium heat, stirring constantly, for 2–4 minutes until golden and toasty.
If using garlic, add it in the last 30–45 seconds and cook just until fragrant. Don’t let it burn.
Remove from heat and stir in nutritional yeast, 1 teaspoon kosher salt, and the lemon zest.
Crumble the fried sage leaves with your fingers and mix them into the panko.
Taste and adjust: add more salt, nutritional yeast, or lemon zest until the topping tastes salty, savory, and a little bright. It should be “eat it straight from the pan” good.

Panko breadcrumbs being sprinkled on top of brussels sprout caesar salad.

4. Assemble the Brussels Sprout Caesar

Place the cooled or slightly warm sautéed Brussels sprouts in a large bowl.
Start by adding about ½–⅔ of the dressing and toss very well so all the shredded Brussels are coated.
Add more dressing as needed until the sprouts look glossy and well-dressed but not soggy.
Transfer the salad to a large, shallow serving plate or platter.
Right before serving, generously sprinkle the crispy sage–panko topping all over the salad so you keep maximum crunch.
Finish with extra black pepper and a little more lemon zest, if you’d like.

Tips for the Best Brussels Sprout Caesar

Slice the sprouts thin
Whether you use a knife or food processor, aim for thin ribbons. Thinner shreds cook quickly and soak up the caesar salad dressing better.
Don’t rush the browning
Let the sprouts sit in the pan for a minute instead of constantly stirring. That’s where you get the flavor and texture that makes this taste like a restaurant-level brussels sprout caesar salad.
Season in layers
Salt and pepper when you sauté, again in the dressing, and a little at the end. It’s the difference between “pretty good” and “please make this again next time.”
Keep the topping crisp
Add the crispy sage–panko right before serving. If you make it ahead and it softens, re-toast it briefly in a dry skillet or air fryer basket.

Variations & Serving Ideas

Turn it into a full meal
Add crispy chickpeas, marinated tofu, or your favorite plant protein to make this a full light meal or healthy meal.
Crouton-style crunch
If you’d rather go classic, make homemade croutons by cubing stale bread, tossing with olive oil, salt, and pepper, then baking on a sheet pan in an even layer until crispy croutons and golden brown.
Raw-ish Brussels Sprout Caesar
Prefer a true shaved salad? Skip cooking and use the dressing to soften raw shaved Brussels sprouts. Let them sit in the dressing 10–15 minutes before topping for the best texture.

Make-Ahead & Storage

Brussels sprouts
Sauté up to 1 day ahead; cool completely and store in an airtight container in the fridge.
Dressing
Make up to 2 days ahead. Store in a mason jar or sealed container in the fridge. It will thicken—whisk in a splash of water and/or lemon juice before serving.
Crispy sage–panko topping
Best made day-of so it stays ultra-crisp. If you prep earlier, store at room temperature in an airtight container and re-crisp in a dry skillet for a minute or two.
Assembly (holiday game plan)
For big gatherings, toss the Brussels with dressing shortly before serving, transfer to your serving plate, and add the topping at the last minute so you keep all that crunchy texture you worked for.

Vegan Shaved Brussels Sprouts Caesar Salad (Dairy-Free)

Why You’ll Love This Brussels Sprout Caesar