Copy Cat Erewhon Vegan Caesar Salad
The Erewhon Vegan Caesar Salad is famously delicious. A bed of romaine and kale, topped with marinated tempeh, crispy chickpeas, sunflower seed vegan parmesan cheese, and all the creamy cashew caesar dressing your heart desires. This recipe is just as good and can be enjoyed without needing to book a flight to California or to make a drive to Erewhon.
Ingredients
Creamy Cashew Vegan Caesar Dressing
- 1 cup raw cashews
- ½ cup water
- 1 tablespoon nutritional yeast
- 1 tablespoon dijon mustard
- 1 tablespoon capers
- 1 tablespoon low sodium soy sauce or coconut aminos
- 1 teaspoon garlic powder
- 2 tablespoon lemon juice
- ½ teaspoon salt
Crispy Chickpeas
- 1 15 oz can chickpeas, rinsed and drained
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- salt and pepper
Marinated Tempeh
- 1 8 oz block of tempeh
- 2 tablespoon lemon juice
- 2 tablespoon low sodium soy sauce or coconut aminos
- ½ teaspoon garlic powder
- 1 tablespoon maple syrup
Greens
- 4 cup chopped romaine lettuce
- 4 cup chopped baby kale
Homemade Vegan Parmesan Cheese (or use store-bought)
- ¼ cup roasted sunflower seeds
- 2 tablespoon nutritional yeast
- 2 tablespoon vegan or gluten-free bread crumbs
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ½ tablespoon olive oil
Instructions
Creamy Cashew Vegan Caesar Dressing
- Bring a small saucepan with water to a boil. Add the cashews and reduce the heat to a simmer. Cook, covered, for 20 minutes or until the cashews are tender. Strain them and then allow them to cool.
- Once the cashews have cooled, add them into a food processor or blender, add the water, lemon juice, coconut aminos, nutritional yeast, capers, dijon mustard, and garlic powder. Blend until creamy and smooth. This dressing will keep well in the refrigerator for up to 7 days.
Tempeh and Crispy Chickpeas Instructions
- Preheat the oven to 425 and line a baking sheet with aluminum foil. Drizzle generously with olive or avocado oil and use a brush to ensure the foil is evenly coated. Alternatively, you can use olive or avocado oil spray to grease the foil.
- In a mixing bowl, whisk together the lemon juice, coconut aminos (or soy sauce), garlic powder, and maple syrup. Once the marinade is mixed, chop the tempeh into 1-inch pieces and add to the bowl. Toss until evenly coated and allow this to sit for at least 10 minutes.
- After 10 minutes, distribute the tempeh into a single layer onto the prepared baking sheet. Leave about ⅓ of the baking sheet empty so that you can add the chickpeas to the sheet.
- Fill the remainder of the baking sheet with the rinsed and drained chickpeas. Season with garlic powder, paprika, salt and pepper. Drizzle with a little more olive oil and gently toss.
- Bake the tempeh and chickpeas in the oven for 10 minutes, remove from the oven and flip the tempeh pieces over and toss the chickpeas. Return the baking sheet to the oven and cook for another 5-10 minutes or until the tempeh and chickpeas are golden-brown.
Recipe for Vegan Parmesan Cheese
- If making your own homemade vegan parmesan cheese, add the roasted sunflower seeds, nutritional yeast, bread crumbs, garlic powder, onion powder, salt, and olive oil to a blender. Blend until a crumble forms and set aside until ready to serve with the salad.
Vegan Caesar Salad Assembly
- Assemble 4 bowls of salad with 1 cup of chopped romaine, 1 cup of baby kale, ¼ of the crispy chickpeas, ¼ of the tempeh, and as much vegan caesar dressing and vegan parmesan cheese as desired.
Video
Notes
Make extra creamy cashew vegan caesar dressing and keep it in the fridge for up to 7 days!
Nutrition
Serving: 1Calories: 532kcalCarbohydrates: 56gProtein: 31gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 10gSodium: 878mgPotassium: 1239mgFiber: 14gSugar: 12gVitamin A: 10884IUVitamin C: 72mgCalcium: 328mgIron: 9mg
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