Dinner Lunch Mains Recipes Salads
Erewhon Vegan Caesar Salad with Cashew Caesar Dressing
This Erewhon Vegan Caesar Salad is the restaurant-quality plant-based Caesar you can now make at home and it is genuinely better than any store-bought version you have ever tried. Crispy roasted chickpeas, massaged kale, and chopped romaine tossed in a creamy cashew caper Caesar dressing blended completely smooth, finished with a nutty raw Parmesan sprinkle made from sunflower seeds, almonds, and nutritional yeast. High in protein, completely dairy free, and the kind of salad that converts Caesar skeptics every single time.
Ingredients you’ll need:
- Romaine: The classic crispy Caesar base. Chopped into generous pieces for the best texture and coating with the dressing. Always dry romaine thoroughly after washing or the dressing will not cling.
- Kale: Destemmed, chopped, and massaged with a pinch of salt for 1 to 2 minutes before adding the romaine. Massaging removes bitterness and creates a tender, deeply flavored green that holds up beautifully in the dressing.
- Garbanzo Beans: Roasted at 400°F until golden and lightly crispy for the protein-packed crouton substitute in this salad. They add crunch, protein, and a satisfying bite that makes this salad a genuinely complete meal.
- Cashews: The creamy base of the Caesar dressing. Soaked for 4 to 6 hours or quick-soaked in boiling water for 15 minutes before blending until completely smooth. Do not skip soaking as unsoaked cashews create a grainy dressing.
- Capers: The brininess that replaces anchovies in a traditional Caesar dressing. Drained before blending into the dressing for that distinctly savory, slightly tangy Caesar flavor that makes the dressing genuinely authentic.
- Vegan Worcestershire Sauce: Adds the deep umami backbone that makes this dressing taste like a proper Caesar rather than just a lemon garlic sauce. Look for a brand that is explicitly labeled vegan as traditional Worcestershire contains anchovies.
- Dijon Mustard: Emulsifies the cashew dressing and adds a savory depth that makes the whole dressing taste significantly more complex and restaurant-quality.
- Nutritional Yeast: The cheesy, savory base of the raw Parmesan sprinkle. Adds a genuinely Parmesan-like flavor to the nut and seed blend without any dairy.
- Raw Sunflower Seeds and Raw Almonds: Pulsed together with the nutritional yeast into a crumbly Parmesan-like sprinkle that adds crunch, richness, and a nutty savory finish to every bite of the salad.
Why You'll Love This Erewhon Vegan Caesar Salad
1. Inspired by the Viral Erewhon Favorite: This is the homemade version of one of the most talked about vegan salads at Erewhon. Same creamy cashew dressing, same raw Parmesan sprinkle, same crispy chickpeas, made in your own kitchen for a fraction of the price.
2. The Cashew Caesar Dressing is Extraordinary: Blended cashews, capers, lemon, garlic, Dijon, and vegan Worcestershire create a dressing that is genuinely creamy, tangy, and deeply savory. It tastes so much like traditional Caesar dressing that most people cannot tell the difference.
3. Completely Vegan and High Protein: Garbanzo beans, cashews, almonds, sunflower seeds, and kale make this one of the most protein-rich vegan salads available. It eats like a complete and satisfying meal rather than a light side dish.
4. The Raw Parmesan Sprinkle is a Game Changer: Sunflower seeds, almonds, nutritional yeast, and spices pulsed into a crumbly sprinkle tastes remarkably like real Parmesan. You will find yourself putting it on pasta, soups, and roasted vegetables all week.
5. Ready in Under 30 Minutes: While the chickpeas roast you make the dressing and the raw Parmesan. By the time the chickpeas are done everything else is ready. One of the fastest genuinely impressive restaurant-quality salads you can make.
6. The Best Meal Prep Salad: Store the dressing, raw Parmesan, and roasted chickpeas separately from the greens. Assemble fresh portions each day for a perfectly crispy, creamy Caesar salad throughout the entire week.
7. Converts Non-Vegans Every Single Time: The cashew Caesar dressing is so genuinely creamy and the raw Parmesan so convincingly cheesy that this salad works for every dietary preference at the table. It is impressive enough to serve at a dinner party.
How to Make Erewhon Vegan Caesar Salad
Step 1: Roast the Chickpeas Preheat oven to 400°F. Spread the drained and rinsed garbanzo beans on a baking sheet and roast for 12 to 15 minutes shaking once halfway through until golden and lightly crispy. Set aside to cool. They will crisp up further as they cool.
Step 2: Prep the Greens Add the destemmed and chopped kale to a large bowl with a pinch of salt and massage firmly for 1 to 2 minutes until tender and darkened. Add the chopped romaine and toss gently to combine.
Step 3: Make the Cashew Caesar Dressing Drain the soaked cashews completely. Add all dressing ingredients including cashews, filtered water, olive oil, lemon juice, Dijon mustard, minced garlic, capers, vegan Worcestershire sauce, sea salt, and black pepper to a blender. Blend on high until completely smooth and creamy. Add additional water one tablespoon at a time if needed to reach a pourable consistency. Taste and adjust lemon and salt.
Step 4: Make the Raw Parmesan Add raw sunflower seeds, raw almonds, nutritional yeast, white pepper, mustard powder, cayenne, and salt to a food processor. Pulse until the mixture is crumbly and finely textured resembling grated Parmesan. Do not over-process or it will become a paste.
Step 5: Assemble the Salad Drizzle about half the dressing over the greens and toss well until every leaf is evenly coated. Fold in the roasted chickpeas. Finish with a generous sprinkle of raw Parmesan. Add more dressing as needed and serve immediately.
Come Cook With Me
Tips for the Best Erewhon Vegan Caesar Salad
1. Soak the Cashews Properly: Properly soaked cashews blend into a completely smooth, silky dressing. Under-soaked cashews create a gritty texture no matter how long you blend. Soak for a full 4 to 6 hours or quick-soak in boiling water for at least 15 minutes.
2. Use a High-Speed Blender: A high-speed blender gives you the smoothest, creamiest cashew dressing. A regular blender works but may require longer blending time and more added water to reach the same silky consistency.
3. Dry the Romaine Thoroughly: Any water on the romaine leaves dilutes the dressing and prevents it from clinging properly. Spin in a salad spinner and pat dry with a clean kitchen towel before adding to the bowl.
4. Do Not Over-Process the Raw Parmesan: Pulse rather than blend continuously. You want a crumbly, sandy texture that resembles grated Parmesan. Over-processing turns the nuts and seeds into a butter rather than a sprinkle.
5. Cool the Chickpeas Completely Before Adding: Hot chickpeas added directly to the dressed salad will wilt the greens instantly. Let them cool for at least 10 minutes after roasting before folding into the salad.
6. Dress Gradually: Start with half the dressing, toss thoroughly, and add more as needed. The massaged kale absorbs dressing quickly and the salad can become overdressed easily. Adding gradually gives you perfect control.
7. Make Extra Raw Parmesan: The raw Parmesan keeps in an airtight container in the refrigerator for up to 2 weeks and is one of the most versatile condiments you will ever make. Use it on pasta, roasted vegetables, soups, and grain bowls.
How to Store
1. Greens: Store undressed massaged kale and romaine in an airtight container in the refrigerator for up to 3 days. The massaged kale holds up significantly better than undressed romaine which wilts within 24 hours.
2. Cashew Caesar Dressing: Store in a sealed jar in the refrigerator for up to 5 days. The dressing thickens as it chills. Add a splash of water and shake vigorously before using to restore the right consistency.
3. Raw Parmesan Sprinkle: Store in an airtight container in the refrigerator for up to 2 weeks. Keeps at room temperature for up to 5 days in a cool dry place.
4. Roasted Chickpeas: Store at room temperature in an open container or loosely covered for up to 3 days for the crispiest result. Storing in an airtight container traps moisture and softens them within hours.
5. Meal Prep: Store all components separately. Dress individual portions fresh each day for the crispiest, most vibrant Caesar salad throughout the entire week with minimal daily effort.
Frequently Asked Questions
Can I use store bought vegan Caesar dressing instead of making my own? Yes. A good quality store bought vegan Caesar saves significant time. The homemade cashew version is significantly more flavorful and fresher tasting but any vegan Caesar dressing works with this salad.
Can I make this without a blender? A food processor works as a substitute for the dressing though the result will be slightly less smooth. Alternatively use tahini as the base of a Caesar-style dressing whisked by hand with lemon, garlic, capers, and Dijon for a no-blender version.
What can I use instead of cashews for the dressing? Soaked raw sunflower seeds make the best nut-free substitute in equal amounts. Hemp seeds also work and blend very smoothly. Both give a slightly different flavor but still a genuinely creamy dressing.
Are garbanzo beans the same as chickpeas? Yes exactly the same. Garbanzo beans and chickpeas are two names for the identical ingredient. Either canned variety works perfectly for this recipe.
Can I add croutons to this salad? Yes. Homemade sourdough croutons or grain-free chickpea flour croutons both work beautifully alongside the roasted chickpeas. The roasted chickpeas already provide the crunch element but extra croutons are never a bad idea.
How do I quick-soak cashews if I forgot to soak them overnight? Cover cashews with boiling water and let sit for 15 to 20 minutes until they feel slightly soft when pressed. Drain completely before blending. The texture will be very close to properly soaked cashews.
Can I use a different bean instead of garbanzo beans? Yes. White beans or black beans both roast well and work as substitutes. The flavor and texture will be slightly different but both provide the same protein-packed crispy element the salad needs.
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Erewhon Vegan Caesar Salad
Ingredients
Method
- Preheat the oven to 400°F (200°C). Spread the chickpeas on a baking sheet and roast for 12–15 minutes, shaking once halfway through, until golden and lightly crisp. Set aside to cool.
- Add the chopped kale to a large bowl with a pinch of salt and massage for 1–2 minutes until tender. Add the romaine and toss to combine.
- Drain the soaked cashews. Add all dressing ingredients to a blender and blend on high until completely smooth and creamy. Add additional water 1 tablespoon at a time if needed to thin.
- Add sunflower seeds, almonds, nutritional yeast, white pepper, mustard powder, cayenne, and salt to a food processor. Pulse until crumbly and finely textured.
- Drizzle about half of the dressing over the greens and toss well. Fold in the roasted chickpeas. Finish with the raw Parmesan sprinkle. Add more dressing as needed and serve immediately.
Nutrition
Notes
- Massage the kale well for the best texture.
- Dressing keeps in the fridge for up to 5 days.
- Raw Parmesan can be stored airtight for 1 week.
- Add avocado or grilled vegetables if desired, but the base salad is perfect as-is.
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