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Vegan Caesar Salad with Cashew Dressing

Vegan Caesar Salad with Cashew Dressing

Vegan caesar salad with creamy cashew dressing. Crispy chickpeas, dairy free, 100% plant based classic.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 3 romaine hearts romaine lettuce chopped
  • 1 can (15 oz) chickpeas drained and patted dry
  • 2 tbsp olive oil divided, for chickpeas and croutons
  • 1 tsp smoked paprika
  • 2 slices stale sourdough cubed
  • 1 tsp garlic powder
  • 3/4 cup raw cashews soaked 15 minutes in hot water
  • 1/3 cup water
  • 3 tbsp fresh lemon juice
  • 2 tbsp capers drained
  • 2 tbsp nutritional yeast
  • 2 tsp dijon mustard
  • 1 clove garlic
  • salt and pepper to taste

Method
 

  1. **Roast chickpeas.** Heat oven to 425F. Toss chickpeas with 1 tbsp olive oil, smoked paprika, salt, and pepper. Spread on a sheet pan. Roast 25 minutes until crispy.
  2. **Toast croutons.** Toss sourdough cubes with remaining oil, garlic powder, and salt. Spread on a sheet pan. Bake 10 minutes until golden.
  3. **Blend dressing.** In a blender, combine soaked cashews, water, lemon, capers, nutritional yeast, dijon, garlic, salt, and pepper. Blend 1 minute until silky.
  4. **Toss.** Place chopped romaine in a large bowl. Pour over enough dressing to coat. Toss well.
  5. **Top.** Scatter roasted chickpeas and croutons over the salad.
  6. **Serve.** Finish with black pepper, extra nutritional yeast, and a squeeze of lemon.

Notes

Soak cashews in boiling water for 15 minutes for a faster prep. Vegan swap: capers replace anchovies and cashews replace the parmesan and egg yolk in the dressing. Store dressing in the fridge for up to 5 days in a jar.