Vegetarian Caesar Salad with Cashew Dressing
Ingredients
Chickpeas and Croutons
-
1
15 ounce can
chickpeas, drained and rinsed
-
1-2
teaspoons
extra virgin olive oil
-
¼
teaspoon
coarse salt
-
½
medium baguette
torn into 1 inch pieces
-
3
tablespoons
melted butter
-
2
teaspoons
yellow miso
-
2
tablespoons
nutritional yeast
Cashew Caesar Dressing
-
½
cup
raw unsalted cashews
-
2
small
garlic cloves, minced
-
2
tablespoons
extra virgin olive oil
-
2
tablespoons
lemon juice
-
1
tablespoon
nutritional yeast
-
1
teaspoon
Worcestershire sauce
-
1
teaspoon
Dijon mustard
-
¼
teaspoon
coarse salt
-
¼ to ½
cup
water
For the Salad
-
1
head
romaine lettuce, cut into bite-sized pieces
-
½
cup
fresh grated Parmesan
-
1
large
lemon, cut into wedges
-
to taste
freshly ground black pepper
Instructions
- Soak cashews in hot water for 10-15 minutes to soften.
- Blend the soaked cashews with garlic, olive oil, nutritional yeast, lemon juice, Worcestershire sauce, mustard, salt, and water until smooth.
- Preheat the oven to 400°F.
- Prepare chickpeas by patting them dry, drizzling with olive oil, and sprinkling with salt, then roast for 20 minutes.
- Add torn bread to the baking sheet with chickpeas.
- Whisk together miso and melted butter, drizzle over chickpeas and bread, then bake for an additional 10-15 minutes until golden.
- In a large bowl, combine romaine, dressing, croutons, chickpeas, and Parmesan, and toss to coat.
- Serve with lemon wedges and black pepper.
Nutrition Facts (estimated)
Servings
4 servings
Calories
529
Total fat
31g
Total carbohydrates
47g
Total protein
22g
Sodium
761mg
Cholesterol
33mg
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