I got a message for creating a vegan caesar salad recipe after posting a vegan kale caesar salad that I get every time without fault at my favourite farm to table restaurant and I couldn’t say no to recreating it, so here we are! I also had the best vegan caesar at Erewhon market in California and was dying to give it a go so those memories just gave me another reason to veganize one of my favourite dishes.
I could gladly live on caesar salads and have no regrets, however this version is much healthier than most as the dressing is based on cashews and not all those extra additives that most store bought brands contain!
This is the perfect summer salad, and you could always grill the romaine hearts if you wanted to add an extra crunch to the lettuce! Add kale if you feel like it or any other greens you’d prefer to use! I’m all about that green life so what ever ya feel throw it in.
I hope you enjoy!
Vegan Caesar Salad
- 1 Can Chickpeas (Drained and rinsed)
- 1 Tbsp Avocado oil
- 1 tsp Granulated Garlic
- 1/2 Cup Raw Cashews (Soaked overnight)
- 1/3 Cup Water
- 2 Tbsp Lemon Juice
- 2 Tbsp Avocado or olive oil
- 2 tsp Garlic Powder
- 1 pinch Sea Salt
- 3 Romaine Lettuce Hearts (washed and chopped)
- 1/3 Cup Raw Cashews
- 2/3 Cup Flaked coconut
- 1 tsp Liquid Smoke
- 1/4 tsp Maple Syrup
- 1/3 Cup Raw Cashews
- 2 tsp Lemon Juice
- 1 Tbsp Nutritional Yeast
- 3/4 tsp Avocado Oil
Start by soaking the cashews overnight.
2. Preheat the oven to 425F. Pat the chickpeas dry (the skins will come off) and coat them in 1 tbsp of avocado oil and the 1 tsp of garlic powder.
3. Roast the chickpeas on a pan for 20 minutes, mixing halfway in between.
4. In the meantime start making the dressing.
5. In a food processor blend the soaked cashews, water, lemon juice, oil, 2 tsp garlic powder, and sea salt together until smooth and creamy (this should be thick).
6. When the chickpeas are roasted reduce the heat to 300 and start making the coconut bacon.
7. In a small bowl coat the coconut flakes in liquid smoke (you can get it in the international food section of most stores) and maple syrup. Spread on a baking tray and bake for 5-10 minutes (checking it frequently because it can easily burn!).
8. Lastly, (you can do this in whatever order you choose) make the vegan parm.
9. In a food processor blend 1/3 cup of raw cashews with 3/4 tsp avocado oil, 2 tsp lemon juice, and 1 tbsp of nutritional yeast together until broken down.
10. Massage the dressing into the chopped lettuce, top with the chickpea croutons, coconut bacon, and parm! Add a wedge of lemon if you like and you're set!