The classic Caesar salad has met its match with this vegan version. Mix together kale and romaine for added flavor and texture, toss with an easy cashew-based dressing, and top with homemade pepita Parmesan cheese and crunchy chickpea croutons. Consider this Caesar Salad 2.0.

Quick Info

⏱️ 45 min • 🍽️ 4 servings • ⭐ 58%

Nutrition

442 cal • 20g protein • 42g carbs • 23g fat

Tags

[North American] • [Dairy-Free] • [Healthy] • [Vegan] • [Vegetarian] • [Appetizers] • [Dinner] • [Lunch]

Ingredients

• 4 ounces raw cashews, soaked overnight and drained
• ¼ cup filtered water
• 1–2 garlic cloves
• 2 tablespoons capers, drained
• 1½ teaspoons ground kelp or nori
• 2 teaspoons Dijon mustard
• 3 tablespoons nutritional yeast
• 2 teaspoons lemon juice
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ⅓ cup roasted pepitas
• ¼ cup nutritional yeast
• 2½ teaspoons olive oil
• ½ teaspoon kosher salt
• 1 15-ounce can of chickpeas, drained and dried
• 2 tablespoons olive oil
• ¾ teaspoon kosher salt
• ½ teaspoon garlic powder
• ¼ teaspoon freshly ground black pepper
• 5 ounces romaine lettuce, roughly chopped
• 5 ounces lacinato kale, cut into 1-inch pieces, massaged
• Kosher salt, to taste

Instructions Preview

1. Make the vegan caesar dressing: In a high-…
2. Make the pepita parm: In a food processor,…
3. Make the crunchy chickpea croutons: Prehea…

…and 4 more steps

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Recipe by: Betsy Carter, Karlee Rotoly • From: Tasty