This Vegan Caesar Salad has all the tanginess and creaminess that you’d expect from a traditional Caesar salad, but it’s completely plant based. It a homemade rich and creamy roasted garlic Caesar Dressing, fresh romaine, crispy chickpea croutons, almond parmesan, and avocado for the most amazing vegan salad!

INGREDIENTS of VEGAN CAESAR SALAD

  • 3 heads lettuce, chopped
  • 1 avocado
  • Almond parmesan
  • 1 can chickpeas
  • 1 tablespoon olive oil
  • 3/4 teaspoon garlic powder
  • generous pinch mineral salt
  • 3/4 cup raw cashews
  • 1/2 cup water
  • 2 garlic cloves
  • 2 teaspoons capers
  • 1 tablespoon vegan worcestershire
  • 2 teaspoons dijon mustard
  • juice of 1 medium lemon
  • salt & fresh cracked pepper

How to Make VEGAN CAESAR SALAD

  • Place rinsed chickpeas between a clean dish cloth, and gently rub them to dry, removing any of the loose skins.
  • Place chickpeas on a prepared baking sheet, drizzle with oil and toss to coat, sprinkle with garlic powder and salt.
  • Arrange chickpeas in a single layer, and garlic cloves, and bake for 45 minutes, stirring every 10 minutes or so. Remove the garlic if they seem to be getting too baked.
  • Soak the cashew in hot water for 5 minutes, drain.
  • In a blender, add the cashews, water, roasted garlic cloves, capers, worcestershire, dijon, lemon juice, salt & pepper, blend until creamy smooth.
  • Place the chopped romaine in a large mixing bowl, add as much or as little of the dressing as you like, you may have some leftover, and give a good toss.
  • Top with chickpea croutons, avocado, and a sprinkle of Almond Parmesan.

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