Vegan Caesar Salad

I love salad! Give me a great salad and I am a happy camper. Salads are loaded with nutrients and fiber that keep us feeling full and satisfied.  My favorite food blog, Oh She Glows, posted an amazing vegan Caesar salad recipe that is delightful so I had to share it with all of you. The recipe is a bit labor intensive but I promise it is worth it. I hope you enjoy this salad as much as I do! Recipe adapted from Oh She Glows.

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Vegan Caesar Salad
This delicious and nutritious version of a Caesar salad will amaze you. The dressing is creamy and packed with flavor. Top the salad with vegan Parmesan cheese and crunchy baked chickpeas.
Course Plant-based, Salad
Prep Time 45 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Roasted Chickpeas
Caesar Dressing
Vegan Parmesan Cheese
Salad
Course Plant-based, Salad
Prep Time 45 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Roasted Chickpeas
Caesar Dressing
Vegan Parmesan Cheese
Salad
Instructions
For the dressing
  1. Soak cashews in water overnight, or at least 4 hours. Drain and rinse.
  2. Add the cashews and other ingredients to a high speed blender until smooth and creamy. Start with 1/4 cup of water and add additional water based on desired consistency. This dressing tends to be thick so I like to add extra water however add a little at a time so the dressing does not become too thin.
  3. Once dressing is to desired consistency set aside.
For the roasted chickpeas
  1. Pre-heat oven to 400 degrees.
  2. Drain and rinse chickpeas. Once drained dry them off or place in a salad spinner to remove any excess moisture (don't worry if the skins fall off). They drier they are the crunchier they will be.
  3. Place in a small bowel, drizzle with olive oil, and sprinkle with seasonings. Feel free to omit or add any of your favorite spices and seasonings. Add to a cookie sheet or roasting pan.
  4. Roast for about 20 minutes, then stir and roast for additional 20 minutes. Remove from oven and allow them to cool.
For the Salad
  1. De-stem Lacinato kale and chop. I like to chop kale into ribbons. Wash and dry lettuce in a salad spinner or place in a kitchen towel to absorb excess water.
  2. Chop Romaine lettuce into bite size pieces. Rinse and dry in a salad spinner or towel.
For the Parmesan Cheese
  1. Add garlic and cashews into a food processor or high speed blender. Process until finely chopped (rice consistency).
  2. Add remaining ingredients and pulse until mixed. Add salt & pepper to taste.
Assembly
  1. Place Romain and Lacinato Kale in a bowl and topic with dressing. Top with Parmesan cheese and crunchy roasted chickpeas. Enjoy!!
Recipe Notes
  • Remaining dressing can be stored in the refrigerator for up to one week. It will thicken in the refrigerator however at room temperature it will return to desired consistency.
  • Chickpeas can be stored in an air tight container for a couple of days.
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