Vegan Caesar Pasta Salad
Ingredients
Vegan caesar dressing
- 1 cup cashews
- 1 1/4 cup water
- 2 tbsp lemon juice
- 2 tbsp capers
- 2 tbsp water from capers jar
- 2 tbsp Dijon mustard
- 2 tbsp vegan mayonnaise
- 2 garlic cloves
- 2 tbsp nutritional yeast
- Sprinkle of salt
- Sprinkle of pepper
Roasted chickpeas
- 1 can chickpeas
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/4 tsp cayenne
- salt
- pepper
Salad components
- 3 cups gluten free pasta
- 2 cups kale
- Nutritional yeast
Preparation
Soak the cashews for at least an hour
Drain the water from cashews and add them to a blender with the rest of the dressing ingredients
Drain and pat dry the chickpeas
Coat the chickpeas with the specified spices and oil
Bake the chickpeas at 425F for 15 minutes
Cook the pasta according to package instructions
Drain the pasta and run under cold water to cool it down
Add the pasta to a bowl with the kale
Add half of the Caesar dressing and mix
Add in the cooked chickpeas and the rest of the Caesar dressing
Mix everything together
Sprinkle nutritional yeast on top
