Vegan Caesar Salad with Vegan Caesar Dressing
You don't have to miss out on the beautiful simplicity of the Caesar salad just because you follow a plant-based diet. A few clever substitutions recreate the rich flavors of this classic salad and dressing, so you can enjoy your own Vegan Caesar Salad at home.
Servings 4
Calories 265kcal
Ingredients
for the dressing
- 1/2 heaping cup raw cashew pieces*
- 1/4 cup water
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 tablespoon nutritional yeast
- 2 teaspoons vegan Worcestershire sauce
- 2 teaspoons Dijon mustard
- 2 teaspoons capers rinsed
- 1 small clove garlic peeled and smashed
- 1/2 teaspoon onion powder
- 1 teaspoon kosher salt
for the salad
- 1 head Romaine lettuce
- 1 bunch Lacinato kale
- 1 lemon zested and juiced
- kosher salt
- 1 recipe Vegan Parm Seasoning
- 1 cup crispy roasted chickpeas, premade or homemade
Instructions
prepare the dressing
- Add all of the dressing ingredients to the jar of a high-speed blender and blend until smooth and creamy. Set aside, or refrigerate if making ahead.
prepare the salad
- Wash and chop the Romaine lettuce into bite-sized pieces. Add to a large mixing bowl.
- Remove the central stems of the lacinato leaves and chop. If leaves are large (i.e., mature), you can give them a quick massage with a tiny bit of oil. This will make the leaves satiny and beautifully green (and easier to digest). Add to the bowl.
- Sprinkle the lemon juice, zest, and a couple of big pinches of salt over the salad greens and toss. Spoon the vegan Parm over the salad a tablespoon at a time and mix. The particles should be visible on the leaves - two or three tablespoons' worth.
- Fold the dressing into the salad, a spoonful at a time. The leaves should be thinly coated. Finally, top with the crunchy roasted chickpeas and serve.
Notes
* If you don't have a high speed blender, soak the cashews for at least 2 hours and drain before blending.
Nutrition
Calories: 265kcal