Save Last summer, my friend challenged me to make a Caesar salad that didn't rely on dairy or anchovies, and I'll admit I was skeptical at first. But then I discovered that soaked cashews could become something almost impossibly creamy, and roasted chickpeas could deliver that satisfying crunch people crave from croutons. The moment I tasted it all together—that tangy, umami-rich dressing coating tender romaine, with those crispy little chickpea nuggets adding texture—I realized I'd stumbled onto something genuinely special, not a compromise version of the original.
I made this for a potluck last spring where I was the only vegan, and honestly I was nervous nobody would touch it. But watching people—confirmed Caesar traditionalists—go back for seconds and ask for the recipe was pure joy, especially when they realized there wasn't a dairy product in sight.
Ingredients
- Raw cashews: Soaking them for 2–4 hours is non-negotiable; it softens them enough to blend into silk without any graininess, which is the difference between a dressing that tastes premium and one that tastes like you're drinking ground nuts.
- Smoked paprika: This isn't just flavor—it's what gives the chickpeas that smoky warmth that makes people pause and ask what spice you used.
- White miso paste: Only 2 teaspoons, but this is your secret weapon for umami depth that mimics the savory complexity of traditional Caesar.
- Nutritional yeast: It adds a subtle cheesy note and rounds out the umami, making the dressing taste like it belongs in a restaurant.
- Capers: They're not just garnish here; blended into the dressing they add a salty, briny punch that makes people wonder about your cooking prowess.
- Dijon mustard: The emulsifier and backbone of the whole dressing's personality—choose a good quality one and taste the difference.
- Romaine lettuce: Fresh, crisp heads are essential; wilted lettuce will disappoint you and defeat the whole purpose.
Instructions
- Prep your oven and chickpeas:
- Preheat to 400°F with parchment paper ready on a baking sheet. The key here is patting the chickpeas completely dry with a clean towel—any moisture will steam them instead of crisping them up, and you want that audible crunch when you bite down.
- Season and spread:
- Toss your dried chickpeas with olive oil and all those spices right in a bowl, then spread them in a single layer on your sheet. This matters more than it sounds; crowded chickpeas will steam, lonely ones will cook unevenly, so give them breathing room.
- Roast until golden:
- After about 12 minutes, shake the pan around so everything browns evenly. You're looking for chickpeas that smell nutty and look deeply golden, not pale, which usually takes 20–25 minutes total.
- Make the dressing while chickpeas roast:
- Combine your soaked, drained cashews with water, lemon juice, mustard, capers, miso, nutritional yeast, garlic, salt, and pepper in a high-speed blender. Blend until it's completely smooth and creamy, stopping to scrape down the sides a couple times; any grainy bits will announce themselves when you taste it.
- Toss the lettuce:
- In a large bowl, coat your chopped romaine with enough dressing to make every piece taste like it was meant for this moment. Don't be shy—use your hands to make sure the dressing gets everywhere.
- Build and finish:
- Top with your cooled roasted chickpeas, vegan Parmesan if you're using it, and any optional vegetables you've chosen. A crack of fresh black pepper is not optional—it's the final note that ties everything together.
- Serve right away:
- Once the chickpeas and lettuce meet, you have a small window before the lettuce starts weeping and the crunch softens, so get it on plates immediately.
Save There was an evening when my partner came home stressed from work, and I had this salad waiting on the counter, still cold and perfect. Watching someone go from frustrated to completely calm over good food that happens to be plant-based reminded me that nourishment is its own kind of love language.
Why This Works as a Main Course
Chickpeas are protein-dense legumes that have been feeding people for thousands of years, and roasting them concentrates their nutty flavor while creating texture. Add the healthy fats from cashews and a full head of romaine, and you've got something nutritionally complete that doesn't feel austere or virtuous in a way that makes you suffer.
The Dressing Is the Heart of Everything
I've made this dressing about forty times now, and I've learned that it's forgiving in some ways and particular in others. The cashews must be soaked or you'll taste a sandy texture; the miso must be white miso, not red, or it'll overpower everything; and the blender absolutely needs to be high-speed or you'll spend twenty minutes getting nowhere.
Variations and Flexibility
This recipe is a template, not a law, and it rewards experimentation. I've added everything from crispy shallots to pomegranate seeds, and the salad only got better with each discovery. The foundation is strong enough to support your own instincts, which is the mark of a truly good recipe.
- For a nut-free dressing, soak sunflower seeds instead of cashews for a nearly identical texture and mild flavor that won't compete with the Caesar profile.
- Toast some raw chickpeas instead of roasting them with seasoning if you want a milder flavor that lets other ingredients shine.
- Make extra dressing and keep it in the fridge for up to five days—it works on grain bowls, roasted vegetables, or as a dip for raw veggies.
Save This salad turned into one of those dishes I make again and again because it never disappoints, and it always makes people happy. There's something deeply satisfying about serving food that nourishes without apology.
Recipe Guide
- → How do I achieve crispy roasted chickpeas?
Dry chickpeas thoroughly before tossing with olive oil and spices. Roast at 400°F for 20-25 minutes, shaking halfway to ensure even crispness.
- → What can I substitute for cashews in the dressing?
Sunflower seeds work well as a nut-free alternative, providing creaminess while keeping the dressing smooth.
- → Can I make this salad gluten-free?
Yes, omit croutons or use gluten-free vegan Parmesan. Roasted chickpeas naturally contain no gluten.
- → How long should cashews soak for the dressing?
Soak raw cashews for 2–4 hours to soften them for blending into a creamy dressing.
- → What flavor do miso and nutritional yeast add?
Miso and nutritional yeast add umami depth and a subtle savory note, enhancing the dressing's complexity.
- → Can the salad be prepared in advance?
Yes, store the dressing and chickpeas separately and toss with lettuce just before serving to maintain texture.