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Vegan Caesar Salad Recipe

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This recipe for Vegan Caesar Salad is from Pasado's Safe Haven Cooks!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Dressing:
½ C raw cashews soaked at least 3 hours (preferably overnight)
¼ C water
2 Tbsp olive oil
1 Tbsp lemon juice
½ Tbsp Dijon mustard
½ tsp garlic powder
1 garlic clove
½ tsp vegan Worcestershire
2 tsp capers
½ tsp sea salt and pepper

Parm Topping:
1/3 C raw cashews
2 Tbsp hemp seeds
1 garlic clove
1 Tbsp nooch
1 Tbsp olive oil
½ tsp garlic powder
Salt to taste

Roasted Chickpea Topping:
1 15 oz can chickpeas
1 tsp olive oil
½ tsp salt
½ tsp garlic powder
¼ tsp cayenne pepper
Directions:
Directions:
1. Preheat Oven to 400ºF
2. Add all dressing ingredients to blender, blend on high, and add a splash of water if needed
3. Add parm topping cashews and garlic to food processor, mix till finely chopped
4. Add the rest of the parm topping ingredients and pulse to combine
5. Drain chickpeas, rinse, and dry
6. Add to pan and coat with all chickpea topping ingredients
7. Roast about 20 minutes, take out and shake
8. Roast 10-20 minutes more


Destem big bunch of kale and chop into bit size pieces. Top with dressing, parm, and chickpeas.

 

 

 

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