Cali vegan caesar

This is based on a vegan caesar salad I used to regularly buy at Woodlands market in San Fran.

Romaine lettuce

Parmesan seed cheese;

Process in a blender;

  • 2 Tbspn cashew nuts
  • 2 Tbspn sunflower
  • olive oil
  • 1 tsp nutritional yeast
  • 1/2 tsp pink salt
  • 1/2 tsp garlic powder

Baked chickpeas

Fry drained chickpeas in olive oil and cumin for 5 minutes until golden.


Combine 50:50 ratio of lemon juice and tahini.

Lay out romaine, sprinkle over chickpeas and ‘cheese’. Drizzle with dressing.

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