Vegan Kale Caesar

Vegan Kale Caesar

Makes 4-6 servings
*Cashews must be soaked ahead of time

What you need:
2 bunches of Green Kale

1 small can Eden organic chickpeas (1 ½ cups cooked)
1-2 tbsp coconut oil, melted
Himalayan salt
Black pepper

½ cup raw cashews, soaked overnight
¼ cup filtered water
2 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice
½ tbsp dijon mustard
2-4 garlic cloves
½ tbsp coconut aminos
Himalayan salt
Black pepper

¼ cup raw cashews
1 tbsp black sesame seeds
2 tbsp hemp hearts
2 tbsp nutritional yeast
1 tbsp extra virgin olive oil
Himalayan Salt

What to do:
-Soak cashews overnight, or for at least a few hours; drain well and rinse.
-ROAST CHICKPEAS: Set oven to 400°F. Drain and rinse chickpeas well. If buying canned, I always choose the Eden brand for being BPA-free, organic and having no salt added. Drizzle on melted coconut oil and season well with salt and pepper. Give them a shake so they are seasoned evenly and roast for 20 minutes, then gently roll them and roast for another 10-15 minutes. They will be lightly golden and will firm up when they cool. 
-MAKE DRESSING: Add cashews and all other ingredients to a high speed blender. Blend until creamy and smooth. Add more water if needed. Taste and determine whether more salt or pepper is needed. Scoop into a mason jar for storing.
-PREPARE PARMESAN: Add all ingredients to a high speed blender, or food processor. Pulse until a even course texture has formed.
-TO ASSEMBLE: Mix your Kale with the cesear dressing in a large bowl. Use tongs to evenly mix. Pour your chickpeas croutons on top of the tossed and dressed kale and top with nut and seed parmesan.

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