Name: Vegan Caesar Salad with Crispy Tempeh & Crunchy Chickpeas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 main course salads
Ingredients: ½ to ¾ cup filtered water; ⅔ cup raw cashews (soaked for 30 minutes in hot water (optional but recommended if you don’t have a high speed blender)); 2 tablespoons hemp seeds; 2 tablespoons olive oil (optional, for extra creaminess); 2 tablespoons fresh lemon juice; 1 tablespoon nutritional yeast; 1 tablespoon capers in brine; 2 to 3 garlic cloves; Salt & pepper (to taste); 1 (8 ounce) package of tempeh (cubed); 3 tablespoons tamari or coconut aminos; 2 tablespoons fresh lemon juice; 2 garlic cloves (finely minced or grated); 1 teaspoon maple syrup; 1 bunch of lacinato kale (destemmed and chopped); 1 head of romaine (chopped); ⅓ cup crispy chickpeas; 2 to 4 tablespoons vegan parmesan (I like the one by Kelly’s Croutons)