Vegan Caesar Recipe

Prepare produce

Wash and dry the romaine lettuce, cherry tomatoes, alfalfa sprouts, broccoli, and asparagus. Chop romaine into bite-sized pieces to measure about 6 cups. Halve cherry tomatoes. Trim the woody ends off asparagus and cut spears on a diagonal into 1–1.5 inch pieces if desired, or leave whole for presentation. Cut broccoli into small florets (about 1 cup).

Place the chopped romaine in a large salad bowl. Add halved cherry tomatoes, broccoli florets, and half of the alfalfa sprouts. Reserve remaining sprouts for garnish.

Preheat the oven to 425°F (220°C). Line a small baking sheet with parchment paper or lightly oil it.

Pat the rinsed chickpeas dry thoroughly with paper towels, removing any loose skins for better crisping.

Toss the dried chickpeas with 1 tablespoon olive oil, smoked paprika, garlic powder, 1/4 tsp sea salt, and 1/4 tsp black pepper until evenly coated.

Spread the chickpeas in a single layer on the prepared baking sheet and roast 20–30 minutes, shaking the pan or stirring every 8–10 minutes, until golden brown and crisp. Remove from oven and let cool slightly; crispness will increase as they cool.

If not already soaked, soak raw cashews in very hot water for 20–30 minutes to soften, then drain. Alternatively use boiling water and soak 10 minutes. Drain before blending.

In a high-speed blender, combine soaked cashews, 1/4 cup water, 2 tablespoons olive oil, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon drained capers, 1 garlic clove, 2 tablespoons nutritional yeast, 1 teaspoon apple cider vinegar, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper.

Blend on high until completely smooth and creamy, scraping down the sides as needed. If the dressing is too thick, add additional water 1 teaspoon at a time until desired pouring consistency is reached. Taste and adjust seasoning with more lemon, salt, or nutritional yeast if desired.

If you prefer tender asparagus, quickly blanch: bring a pot of salted water to a boil, add asparagus pieces, cook 1–2 minutes until bright green and slightly tender, then transfer to an ice bath. Drain. Alternatively, roast asparagus with the chickpeas on a separate sheet for 8–10 minutes at 425°F until slightly charred and tender.

Drizzle about 4–6 tablespoons of the vegan Caesar dressing over the salad (reserve extra for guests). Toss gently to coat the lettuce and vegetables evenly.

Top the dressed salad with crispy chickpeas, reserved alfalfa sprouts, and arranged asparagus. Scatter any additional whole cherry tomatoes for presentation.

Finish with an optional extra pinch of black pepper and a light drizzle (1–2 tsp) of olive oil if desired. Serve immediately.