My Go-To Vegan Caesar Salad Recipe

This recipe is my adaptation of a vegan, gluten-free, grain-free, Caesar Salad! It is so creamy and hits the spot when you find yourself craving a healthy salad with a twist! I garnish it with seasoned roasted chickpea croutons and a crushed up nut mixture that replaces the parmesan cheese part. The dressing could easily be doubled for a larger group as well. The salad also keeps well in the fridge in a sealed container for a few days. I ate my leftovers the next day, and I never save salad or even think about eating salad leftovers. It was still just as delicious! This salad is such a great go-to vegan caesar! I hope you try and love it too!

prep time is 45 minutes

cook time is 35 minutes

can make about 6 bowls

Ingredients:

For the Roasted Chickpeas Croutons:

• 1 can chickpeas, drained and rinsed

• 1 teaspoon extra-virgin olive oil

• 1/2 teaspoon fine grain sea salt

• 1/2 teaspoon garlic powder

• 1/8 to 1/4 teaspoon cayenne pepper (optional)

For the Caesar Dressing (makes 3/4-1 cup):

• 1/2 cup raw cashews, soaked overnight or for a few hours

• 1/4 cup water

• 2 tablespoons extra-virgin olive oil

• 1 tablespoon lemon juice

• 1/2 tablespoon Dijon mustard

• 1/2 teaspoon garlic powder

• 1 garlic clove (you can add another if you like it super potent)

• 1/2 tablespoon vegan or nonvegan Worcestershire sauce

• 1/2 teaspoon fine grain sea salt and pepper, or to taste

For the Nut and Seed Parmesan Cheese:

• 1/3 cup raw cashews

• 2 tablespoons hulled hemp seeds, or if you don't have those, I used 2 tablespoons of walnuts instead

• 1 garlic clove

• 1 tablespoon nutritional yeast

• 1 tablespoon extra-virgin olive oil

• 1/2 teaspoon garlic powder

• fine grain sea salt, to taste

For the lettuce:

• 1 small/medium bunch lacinato kale, destemmed

• however much romaine lettuce you want (a little more than the kale)

Directions:

1. Soak cashews in a bowl of water overnight or for at least a few hours. Drain and rinse.

2. Roast chickpea croutons: Preheat oven to 400°F. 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°F1, 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.

3. Prepare the dressing: Add the cashews and all other dressing ingredients (except 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.

4. 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 ingredients and pulse until the mixture is combined. Salt to taste.

5. Prepare the lettuce: Destem the kale and then finely chop the leaves. Wash and dry in a salad spinner. Place into an extra-large bowl (trust me to mix it all up; it's much easier in an extra-large bowl). Chop up the romaine into bite-sized pieces. Rinse and then spin dry. Place into a bowl along with kale. You should have roughly 5 cups chopped kale and 10 cups chopped romaine.

6. 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.

Tips:

• Be sure to check the label to ensure your Worcestershire Sauce is gluten-free (if necessary) because not many are.

• The dressing thickens when chilled, so be sure to leave it at room temperature to soften before using.

Let me know if you try it. I would love to hear from you!

Buon appetito!

Warmly,

Samantha Albano

@samanthalbano @purifysweatlodge