Vegan Caesar Salad Recipe By Tasty

VEGAN CAESAR SALAD RECIPE BY TASTY

Vegan Caesar Salad Recipe by Tasty image

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.

Provided by Betsy Carter

Categories Lunch

Time 45m

Yield 4 servings

Number Of Ingredients 23

Ingredients

4 oz raw cashews
¼ cup filtered water
1 clove garlic
2 tablespoons caper, drained
1 ½ 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
2 ½ teaspoons olive oil
½ teaspoon kosher salt
1 can chickpeas, drained and dried
2 tablespoons olive oil
¾ teaspoon kosher salt
½ teaspoon garlic powder
¼ teaspoon freshly ground black pepper
5 oz romaine lettuce, roughly chopped
5 oz lacinato kale, cut into 1 in (2.54 cm), massaged
kosher salt, to taste

Steps:

Make the vegan caesar dressing: In a high-powered blender, combine the cashews, water, garlic, capers, kelp, Dijon mustard, and nutritional yeast. Blend on medium speed until the cashews are mostly broken down and the dressing is starting to become thick, then add the lemon juice and blend on medium-high speed until completely smooth, scraping down the sides as necessary. With the blender running on medium speed, stream in the olive oil to emulsify. Add the salt and pepper and pulse to incorporate. The dressing will keep in an airtight container in the refrigerator for up to 5 days.
Make the pepita parm: In a food processor, pulse together the pepitas and nutritional yeast until broken down to a texture similar to grated Parmesan cheese. Add the olive oil and salt and pulse until the crumbs are moistened and starting to clump together. The pepita parm will keep in an airtight container in the refrigerator for up to 7 days.
Make the crunchy chickpea croutons: Preheat the oven to 400°F (200°C).
On an unlined baking sheet, toss the chickpeas with the olive oil, salt, garlic powder, and pepper until the chickpeas are well coated.
Roast for 18-20 minutes, turning the pan halfway through, until the chickpeas are crispy on the outside and somewhat tender on the inside. The chickpea croutons will keep in an airtight container at room temperature for up to 3 days.
Assemble the salad: In a large bowl, season the romaine and kale with a couple of pinches of kosher salt. Drizzle with ⅓ cup of the dressing and toss until well coated. Add up to ⅓ cup more dressing until dressed to your taste. Add half of the chickpea croutons and ¼ cup of the pepita parm and toss to incorporate. Top with the remaining chickpeas and more pepita parm. Season with freshly ground black pepper. Serve immediately.
Enjoy!

Nutrition Facts : Calories 543 calories, Carbohydrate 42 grams, Fat 34 grams, Fiber 12 grams, Protein 20 grams, Sugar 7 grams

HUMMUS CAESAR SALAD RECIPE BY TASTY

Hummus Caesar Salad Recipe by Tasty image

Vegan caesar has never been easier thanks to this time saving hack! Using hummus as the base of the dressing gives you richness while being both nut and dairy free. Adjust the consistency to your liking by adding more hummus for a thicker dressing or more water for thinner. This dressing is packed with flavor thanks to brininess from the capers, cheesiness from the nutritional yeast, and umami from the miso.

Provided by Karlee Rotoly

Categories Lunch

Time 10m

Yield 2 servings

Number Of Ingredients 14

Ingredients

4 tablespoons classic hummus
1 teaspoon whole grain mustard
1 teaspoon minced garlic
1.5 teaspoons nutritional yeast
1 tablespoon capers, drained and minced
1 tablespoon lemon juice
1 teaspoon white miso paste, dissolved in 1 1/2 tablespoons hot water
2 tablespoons extra virgin olive oil
kosher salt, to taste
freshly ground black pepper, to taste
6 cups mixed greens salad
lemon juice, to taste
kosher salt, to taste
freshly ground black pepper, to taste

Steps:

Make the hummus Caesar dressing: In a medium bowl, combine 4 tablespoons of hummus, the mustard, garlic, nutritional yeast, capers, lemon juice, miso, and olive oil. Whisk until fully combined. Add another tablespoon of hummus if the dressing is looser than your desired consistency. Season with salt and pepper to taste. The dressing will keep in an airtight container in the refrigerator for up to 1 week.
Make the salad: Add the greens to a large serving bowl and lightly season with lemon juice and salt. Generously drizzle the dressing over the salad and toss to coat. Finish with more black pepper, as desired.
Enjoy!

Nutrition Facts : Calories 228 calories, Carbohydrate 11 grams, Fat 18 grams, Fiber 4 grams, Protein 5 grams, Sugar 2 grams

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