This is a delicious, creamy vegan Caesar salad that will wow any crowd!
Ingredients
1 can (15oz)
Chickpeas, canned, drained
(drained and rinsed)
1 tsp
Olive Oil, Extra Virgin
1/2 tsp
Salt
1/2 tsp
Garlic powder
1/4 tsp
Cayenne pepper
(optional)
1/2 cup
Cashew nuts, raw
(soaked overnight; dressing)
1/4 cup
Water
(dressing)
2 tbsp
Olive Oil, Extra Virgin
(dressing)
1 tbsp
Lemon juice
(dressing)
1/2 tbsp
Dijon mustard
(dressing)
1/2 tsp
Garlic powder
(dressing)
1 clove(s)
Garlic
(dressing)
1/2 tbsp
Vegan Worcestershire Sauce
(dressing)
2 tsp
Capers, canned
(dressing)
1/2 tsp
Salt and pepper
(or to taste; dressing)
1/3 cup
Cashew nuts, raw
(for parmesan)
1 clove(s)
Garlic
(for parmesan)
2 tbsp hulled
Hemp seeds, shelled
(for parmesan)
1 tbsp
Nutritional yeast
(for parmesan)
1 tbsp
Olive Oil, Extra Virgin
(for parmesan)
1/2 tsp
Garlic powder
(for parmesan)
1 pinch
Salt
(to taste; for parmesan)
5 cup
Kale
(lacinato; destemmed)
10 cup
Lettuce, romaine
Instructions
Soak cashews in a bowl of water overnight, or for at least a few hours. Drain and rinse.
Roast chickpea: Preheat oven to 400°F (200°C). Drain and rinse chickpeas. Place chickpeas in a tea towel and rub dry (it's okay if some skins fall off). Place onto a large rimmed baking sheet. Drizzle on oil and roll around to coat. Sprinkle on the garlic powder, salt, and optional cayenne. Toss to coat. Roast for 20 minutes at 400°F (200°C), then gently roll the chickpeas around in the baking sheet. Roast for another 10 to 20 minutes, until lightly golden. They will firm up as they cool.
Prepare the dressing: Add the cashews, water, olive oil, lemon juice, dijon mustard, garlic powder, garlic clove, Worcestershire, capers and sea salt into a high-speed blender, and blend on high until the dressing is super smooth. You can add a splash of water if necessary to get it blending. Add salt to taste and adjust other seasonings, if desired. Set aside.
Prepare the Parmesan cheese: Add cashews and garlic into a mini food processor and process until finely chopped. Now add in the rest of the parmesan ingredients and pulse until the mixture is combined. Salt to taste.
Prepare the lettuce: Destem the kale and then finely chop the leaves. Wash and dry in a salad spinner. Place into extra large bowl. Chop up the romaine into bite-sized pieces. Rinse and then spin dry. Place into bowl along with kale. You should have roughly 5 cups chopped kale and 10 cups chopped romaine.
Assemble: Add dressing onto lettuce and toss until fully coated. Season with a pinch of salt and mix again. Now sprinkle on the roasted chickpeas and the Parmesan cheese. Serve immediately.
Notes:
Quick Tips
Stores well in the fridge in a sealed container for a few days so you can make it in advance.
If you want to save prep time:
Try a store-bought vegan caesar dressing and vegan parmesan or prepare in advance.
