Crowd-Pleasing Vegan Caesar Salad

Name: Crowd-Pleasing Vegan Caesar Salad
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Cuisine: American, Latin American
Ingredients: 1 (14-ounce/398 mL) can chickpeas (or 1 1/2 cups cooked), drained and rinsed; 1 teaspoon (5 mL) 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); 1/2 cup raw cashews, soaked overnight; 1/4 cup (60 mL) water; 2 tablespoons (30 mL) extra-virgin olive oil; 1 tablespoon (15 mL) lemon juice; 1/2 tablespoon (7.5 mL) Dijon mustard; 1 small garlic clove (you can add another if you like it super potent); 1/2 tablespoon (7.5 mL) vegan Worcestershire sauce (I use Wizard's gluten-free brand); 2 teaspoons capers; 1/2 teaspoon fine grain sea salt and pepper, or to taste; 1/3 cup raw cashews; 2 tablespoons hulled hemp seeds; 1 small garlic clove; 1 tablespoon nutritional yeast; 1 tablespoon (15 mL) extra-virgin olive oil; fine grain sea salt, to taste; 1 small/medium bunch lacinato kale, destemmed (5 cups chopped); 2 small heads romaine lettuce (10 cups chopped); Liquid aminos; Firm tofu

7 steps

Prep:45minCook:35min

This is a delicious, creamy vegan Caesar salad that will wow any crowd! Everyone who’s tried it goes absolutely nuts over it, and it’s my most popular salad recipe on the blog. To take it over the top, I garnish the salad with a generous amount of crunchy Roasted Chickpea Croutons and a delectable Nut and Seed Parmesan Cheese for the ultimate vegan Caesar salad. The dressing recipe easily doubles for a larger group and it’ll keep in the fridge in a sealed container for a few days so you can make it in advance.

Updated at: Thu, 17 Aug 2023 04:41:27 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories481.5 kcal (24%)

Total Fat31.2 g (45%)

Carbs37.4 g (14%)

Sugars8.8 g (10%)

Protein20.4 g (41%)

Sodium1132.2 mg (57%)

Fiber13.7 g (49%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Instructions

Step 1

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

Step 2

Roast chickpea croutons: 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 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.

OvenPreheat

Step 3

Cut tofu into squares, put on baking sheet, toss in liquid aminos, and roast in the over at 400F for 20 minutes

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

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