Vegan Caesar Pasta Salad
Ingredients
Vegan caesar dressing
- 1 cup cashews
- 1 1/4 cup water
- 2 tablespoons fresh lemon juice
- 2 tablespoons capers
- 2 tablespoons caper brine
- 2 tablespoons Dijon mustard
- 2 tablespoons vegan mayonnaise
- 2 garlic cloves
- 2 tablespoons nutritional yeast
- Salt and pepper to taste
Crispy chickpeas
- 1 can chickpeas
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
Salad components
- 3 cups gluten-free pasta
- 2 cups kale
- Nutritional yeast
Preparation
Prepare dressing
Soak the cashews for at least an hour
Drain the water, add to a blender, add in the rest of the ingredients
Prepare chickpeas
Drain and pat dry the chickpeas
Coat with olive oil, garlic powder, onion powder, paprika, cayenne, salt, and pepper
Bake at 425F for 15 minutes
Assemble salad
Cook the pasta according to package instructions
Then drain and run under cold water to cool it down
Add to a bowl with the kale
Add half the Caesar dressing and mix
Then add in the cooked chickpeas and the rest of the Caesar dressing
Mix together
Sprinkle nutritional yeast on top
