Vegan Caesar Salad

A delicious and nutritious Vegan Caesar Salad with a creamy cashew dressing, roasted sweet potatoes, and crispy chickpeas—perfect for meal prep or a healthy dinner.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 4 servings

Course: Main Course, Salad

Cuisine: Healthy, Vegan

Calories: 250

Ingredients Method Notes

Ingredients

For the dressing

1 cup cashews Soaked for at least an hour
1.25 cups water For blending the dressing
2 tbsp lemon juice (fresh)
2 tbsp capers
2 tbsp water from capers jar
2 tbsp Dijon mustard
2 tbsp vegan mayo
2 cloves garlic (peeled)
2 tbsp nutritional yeast
Salt and pepper to taste

For the roasted vegetables

2 large sweet potatoes Cut into cubes
2 tbsp olive oil For sweet potatoes
1 can chickpeas Drained and patted dry
2 tbsp olive oil For chickpeas
1 tsp garlic powder
0.5 tsp onion powder
0.5 tsp paprika
0.25 tsp cayenne
Additional salt and pepper to taste

For serving

Avocado For serving, sliced

Method

Preparation

Soak the cashews for at least an hour. Drain the water, then add them to a blender along with the remaining dressing ingredients and blend until smooth.
Cut sweet potatoes into cubes, coat with olive oil, salt, and pepper, then bake at 425°F for about 30 minutes, or until golden and tender.
Coat chickpeas with olive oil and spices, then bake at 425°F for around 15 minutes, making sure they are crispy.

Assembly

Assemble the salad by combining the roasted sweet potatoes, chickpeas, and drizzle with the vegan Caesar dressing. Top with sliced avocado.

Notes

To store, keep the dressing separate from the salad ingredients. Store in the fridge for up to 4 days. Leftover dressing can be kept in the fridge for up to a week. Freezing the dressing is possible in ice cube trays.