Crowd-Pleasing Vegan Caesar Salad

ohsheglows.com

Meghan Hinton

subheading: For the Roasted Chickpea Croutons:

1 (14-ounce/398 mL) can chickpeas (or 1 ½ cups cooked), drained and rinsed

1 teaspoon (5 mL) extra-virgin olive oil

½ teaspoon fine grain sea salt

½ teaspoon garlic powder

⅛ to ¼ teaspoon cayenne pepper (optional)

subheading: For the Caesar Dressing (makes ¾ to 1 cup):

½ cup raw cashews, soaked overnight

¼ cup (60 mL) water

2 tablespoons (30 mL) extra-virgin olive oil

1 tablespoon (15 mL) lemon juice

½ tablespoon (7.5 mL) Dijon mustard

½ teaspoon garlic powder

1 small garlic clove (you can add another if you like it super potent)

½ tablespoon (7.5 mL) vegan Worcestershire sauce (I use Wizard's gluten-free brand)

2 teaspoons capers

½ teaspoon fine grain sea salt and pepper, or to taste

subheading: For the Nut and Seed Parmesan Cheese:

⅓ cup raw cashews

2 tablespoons hulled hemp seeds

1 small garlic clove

1 tablespoon nutritional yeast

1 tablespoon (15 mL) extra-virgin olive oil

½ teaspoon garlic powder

fine grain sea salt, to taste

subheading: For the lettuce:

1 small/medium bunch lacinato kale, destemmed (5 cups chopped)

2 small heads romaine lettuce (10 cups chopped)

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