Measure all of the ingredients (except water) and put into a blender or immersion blender container
Blend for about 30 seconds, until creamy. Add a small amount of water if needed to thin the dressing and blend again.
Cook the vegan chicken
Heat vegan chicken patties or chicken tenders according to package directions or make my homemade vegan breaded chicken. Then allow them to cool a little before slicing them into bite-sized pieces and putting them on top of the salad.
Assemble the salad
Wash and cut Romaine lettuce into bite-sized pieces. Add the lettuce to the salad bowl, top with 3/4 of the Caesar dressing and use tongs to mix the dressing and lettuce until it's well coated in dressing.
Top with sliced vegan chicken, croutons, black pepper, and vegan parmesan cheese. (Add sliced tomatoes and or cucumbers if desired.) Drizzle the remaining 1/4 of the dressing on the top of the salad.
Notes
Make these quick and easy by buying the premade frozen vegan chicken patties.
You can also buy premade vegan Caesar dressing if you want to save one more step. but I think that my recipe tastes better than any that I have found at the store.
The amount of water needed will depend on the type of soy milk that you use.
The protein in the soy milk gives the dressing a creamy texture. If you choose to use a different type of non-dairy milk, it will not be as thick, so you can omit the water.
Make sure to use plain soy milk and not vanilla!
If you don't want a slightly fishy flavor, omit the kelp flakes.