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Whisk or shake: Whisk together until emulsified, or seal the jar and shake vigorously until combined
Ingredients For the Roasted Chickpea Croutons: 1 (14-ounce/398 mL) can chickpeas (or 1 1/2 cups cooked), drained and rinsed 1 teaspoon (5 mL) extra-virgin olive oil 1/2 teaspoon fine grain sea salt 1/2 teaspoon garlic powder 1/8 to 1/4 teaspoon cayenne pepper (optional) For the Caesar Dressing (makes 3/4-1 cup): 1/2 cup raw cashews, soaked overnight 1/4 cup (60 mL) water 2 tablespoons (30 mL) extra-virgin olive oil 1 tablespoon (15 mL) lemon juice 1/2 tablespoon (7.5 mL) Dijon mustard 1/2 teaspoon garlic powder 1 small garlic clove (you can add another if you like it super potent) 1/2 tablespoon (7.5 mL) vegan Worcestershire sauce (I use Wizard's gluten-free brand) 2 teaspoons capers 1/2 teaspoon fine grain sea salt and pepper, or to taste For the Nut and Seed Parmesan Cheese: 1/3 cup raw cashews 2 tablespoons hulled hemp seeds 1 small garlic clove 1 tablespoon nutritional yeast 1 tablespoon (15 mL) extra-virgin olive oil 1/2 teaspoon garlic powder fine grain sea salt, to taste For the lettuce: 1 small/medium bunch lacinato kale, destemmed (5 cups chopped) 2 small heads romaine lettuce (10 cups chopped) Directions Soak cashews in a bowl of water overnight, or for at least a few hours
