Vegan Caesar Pasta Salad
Ingredients
Vegan caesar dressing
- 1 cup cashews
- 1 1/4 cup water
- 2 tbsp lemon juice (fresh)
- 2 tbsp capers
- 2 tbsp water from capers jar
- 2 tbsp Dijon mustard
- 2 tbsp vegan Mayo
- 2 garlic cloves (peeled)
- 2 tbsp nutritional yeast
- Sprinkle of salt & pepper
Chickpeas
- 1 can of chickpeas
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/4 tsp cayenne
- salt
- pepper
Other
- 3 cups gluten free pasta
- 2 cups kale
- Nutritional yeast
Preparation
Soak the cashews for at least an hour.
Drain the water from the cashews.
Add the drained cashews to a blender and add in the rest of the dressing ingredients.
Blend until smooth.
Drain and pat dry the chickpeas.
Coat the chickpeas with olive oil, garlic powder, onion powder, paprika, cayenne, salt, and pepper.
Bake the coated 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 cooled pasta to a bowl with the kale.
Add half 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.
