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Vegan Caesar Recipe

Name: MAD Rebel Health Kitchens Vegan Caesar Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: American
Ingredients: 4 cups Romaine lettuce; 2 cups Curly kale (stems removed, massaged); 1 cup Jicama (peeled, julienned or matchsticks); 1 cup Cooked chickpeas (canned, drained and rinsed); 1 tbs Extra-virgin olive oil; 1 tsp Smoked paprika; 1 tsp Garlic powder; 0.5 tsp Salt; 0.25 cup VioLife Vegan Parmesan (grated); 0.5 cup Raw cashews (soaked in hot water 20 minutes, drained); 0.5 cup Water; 2 tbs Fresh lemon juice; 1 tsp Dijon mustard; 1 tsp Capers (drained); 1 tbs Nutritional yeast; 1 clove Garlic (1 clove, minced); 1 tsp Apple cider vinegar; 0.5 tsp Salt; 0.25 tsp Black pepper; 1 tsp Olive oil (optional, for sheen); 2 to taste Lemon wedges; 1 tbs Extra chopped parsley (optional)

Inspired by MAD Rebel Health Kitchen

Time35m

Serves2

Romaine, Kale, Jicama, Air Fried Chickpeas, Vegan Parmesan (VioLife), Cashew Vegan Caesar Dressing

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Ingredients

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Salad Greens & Vegetables

4 cups Romaine lettuce

2 cups Curly kale (stems removed, massaged)

1 cup Jicama (peeled, julienned or matchsticks)

Air-Fried Chickpeas

1 cup Cooked chickpeas (canned, drained and rinsed)

1 tbs Extra-virgin olive oil

1 tsp Smoked paprika

1 tsp Watkins garlic powder

1/2 tsp Celtic sea salt

Vegan Parmesan

1/4 cup VioLife Vegan Parmesan (grated)

Cashew Vegan Caesar Dressing

1/2 cup Raw cashews (soaked in hot water 20 minutes, drained)

1/2 cup Water

2 tbs Fresh lemon juice

1 tsp Dijon mustard

1 tsp Capers (drained)

1 tbs Nutritional yeast

1 clove Garlic (1 clove, minced)

1 tsp Apple cider vinegar

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1 tsp Olive oil (optional, for sheen)

Garnish & Assembly

2 to taste Lemon wedges

1 tbs Extra chopped parsley (optional)

Method

Salad Greens & Vegetables

Prepare greens

Wash romaine and kale thoroughly. Dry well (salad spinner or clean towels). Roughly chop romaine into 1- to 1.5-inch pieces. Remove kale stems and slice or tear leaves into bite-sized pieces, then sprinkle a tiny pinch of salt and massage the kale for 30–60 seconds to soften.

Prepare jicama

Peel the jicama, slice into matchsticks or thin batons about 1/8–1/4 inch thick, and set aside chilled. Combine romaine, massaged kale and jicama in a large mixing bowl and toss gently to distribute.

Air-Fried Chickpeas

Preheat air fryer to 400°F (200°C). Pat the rinsed chickpeas very dry with paper towels—removing surface moisture helps them crisp. Toss chickpeas with 1 tablespoon olive oil, smoked paprika, garlic powder and 1/2 teaspoon salt until evenly coated.

Arrange chickpeas in a single layer in the air fryer basket (use two small batches if necessary). Air fry for 12–16 minutes, shaking the basket every 4 minutes, until golden and crunchy. Remove and let cool slightly — they will crisp further as they cool. If you don't have an air fryer, roast at 425°F (220°C) on a rimmed baking sheet for 25–30 minutes, shaking once or twice.

Cashew Vegan Caesar Dressing

While chickpeas cook, prepare the dressing. Drain soaked cashews and add to a high-speed blender with 1/2 cup water, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon, 1 teaspoon apple cider vinegar, 1 teaspoon capers, 1 tablespoon nutritional yeast, minced garlic clove, 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Blend on high until completely smooth and creamy, about 45–90 seconds. If the dressing is too thick, add up to 1–2 tablespoons more water to reach desired pourable consistency. Taste and adjust: more lemon for brightness, more salt for punch, or a touch more nutritional yeast for cheesiness. If desired, stream in 1 teaspoon olive oil and pulse to emulsify for added sheen.

Vegan Parmesan

Grate or crumble VioLife vegan parmesan if not pre-shredded. Reserve for finishing the salad.

Assembly & Serve

Pour about half of the cashew Caesar dressing over the bowl with romaine, kale and jicama. Toss gently and thoroughly to coat leaves—add more dressing as needed to taste (reserve some for guests to add).

Top the dressed greens with the warm air-fried chickpeas and sprinkle the grated VioLife vegan parmesan evenly over the salad.

Garnish with chopped parsley if using and serve with lemon wedges for squeezing. Offer extra dressing and vegan parmesan on the side.