A vegan version of a family staple
Caesar salad is a Hawes household staple. I quiet literally grew up on this stuff! So when I went plant-based, I knew I had to come up with my own recipe that left the egg yolk and anchovies out. Using soaked cashews and nutritional yeast, it delivers a creamy and cheesy flavor that's hard to resist. The capers provide a great substitute for anchovies and add a briny and flavorful twist to the dressing. Whether you serve it on a bed of romaine lettuce or kale, this Caesar salad is sure to become a household staple. It’s so easy to make and goes great on a kale Caesar with my favorite toppings, crispy chickpeas and breadcrumbs. Give it a try and see why it is a new Hawes family staple!
Ingredients
Dressing:
1 cup soaked cashews
1 cup water
2 cloves garlic
Juice of half a lemon
1/4 cup nutritional yeast
1 tbsp apple cider vinegar
1 tbsp olive oil
1 tbsp capers with juice
1 tbsp Dijon mustard
Salad:
1 bunch curly kale
1 can chickpeas
1/2 tbsp olive oil
1 tsp salt
1 tsp pepper
1 tsp paprika
1 tsp garlic powder
1 cup breadcrumbs
Preparation
1. Add dressing ingredients to a blender and blend until smooth. Then transfer to a container and place in fridge to cool.
2. Rinse chickpeas. Then mix seasonings and olive oil with chickpeas until evenly coated.
3. Put on a lined baking sheet and cook at 350°F for 35-45 minutes or until they feel crispy. Mix every 15 minutes.
4. Brown breadcrumbs in a pan on medium heat. Turn off when crumbs begin to brown.
5. Assemble salad, add kale, dressing, chickpeas, and breadcrumbs to top.