Crowd-Pleasing Vegan Caesar Salad recipes

This is a delicious, creamy vegan Caesar salad that will wow any crowd! Everyone who’s tried it goes absolutely nuts over it, and it’s my most popular salad recipe on the blog. To take it over the top, I garnish the salad with a generous amount of crunchy Roasted Chickpea Croutons and a delectable Nut and Seed Parmesan Cheese for the ultimate vegan Caesar salad. The dressing recipe easily doubles for a larger group and it’ll keep in the fridge in a sealed container for a few days so you can make it in advance. Dressing adapted from My Vega.
Ingredients:

• 1 (15-oz) can chickpeas (or 1.5 cups cooked)
• 1/2 teaspoon extra virgin olive oil
• 1/2 teaspoon fine grain sea salt
• 1/2 teaspoon garlic powder
• 1/2 cup raw cashews, soaked overnight
• 1/4 cup water
• 2 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice
• 1/2 tablespoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1 small garlic clove (you can add another if you like it super potent)
• 1/2 tablespoon vegan Worcestershire sauce (I use Wizard’s brand)
• 2 teaspoons capers
• 1/2 teaspoon fine grain sea salt and pepper, or to taste
• 1/4 cup raw cashews
• 1 tablespoon raw sesame seeds
• 2 tablespoons hulled hemp seeds
• 1 tablespoon nutritional yeast (optional)
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon garlic powder
• fine sea salt
• 1 small/medium bunch Lacinato kale, destemmed (5 cups chopped)
• 2 small heads romaine lettuce (10 cups chopped)

Instructions:

1. Soak cashews in a bowl of water overnight, or for at least a few hours. Drain and rinse.

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