Erewhon Copycat Vegan Caesar Salad

Sarah Cobacho holding a small bowl of creamy vegan Caesar dressing next to a salad with chickpeas, kale, romaine, and tempeh.

Erewhon Copycat Vegan Caesar Salad

Plantbaes version of the Erewhon vegan Caesar with kale, romaine, crispy chickpeas, maple–tamari tempeh, and a cashew–caper dressing. Creamy, crunchy, and nourishing with homemade parmesan.

Author Sarah Cobacho (plantbaes.com)

PREP TIME15

COOK TIME25

Cashew soaking20

TOTAL TIME40

Servings 2

Course Main Course, Salad

Cuisine California-Inspired

Keyword cashews, chickpeas, copycat erewhon, Gut-Healthy, high-protein salad, kale, lemon, maple syrup, meal prep lunch, nutritional yeast, tempeh, vegan caesar

Ingredients

Salad

2 cups romaine (cos) lettuce chopped
4 cups kale stems removed, leaves finely chopped

Tempeh

7 oz tempeh
1 tbsp tamari reduced sodium
1 tbsp maple syrup

Chickpeas

1 cup cooked chickpeas
2 tsp olive oil
1 pinch sea salt flakes

Erewhon Raw Parmesan

¼ cup sunflower seeds
¼ cup raw almonds
¼ cup nutritional yeast
¼ tsp white pepper ground
½ tsp mustard seeds
¼ tsp cayenne pepper

Dressing

¼ cup cashews
1 tbsp baby capers
3 tbsp nutritional yeast
2 tsp Dijon mustard
1 clove garlic peeled
2 tbsp lemon juice
1.5 tsp Worcestershire sauce see notes
⅓ cup water

Instructions

Soak the cashews in boiling water for 20 minutes. Drain and set aside. Preheat the oven to 400°F (200°C) with the fan on.
Prepare the chickpeas: Line a large baking tray with parchment paper. Add the chickpeas, salt, and olive oil. Mix well and spread them on one side of the tray.
Prepare the tempeh: In a small bowl, combine the tempeh with tamari and maple syrup. Spread on the other side of the tray.
Bake: Place the side with the chickpeas at the front of the oven, as this area usually gets hotter and will help them crisp faster. Bake on the middle rack of the oven for 20 to 25 minutes, until golden and slightly crispy.
Prepare the parmesan: In a dry blender, add sunflower seeds, almonds, nutritional yeast, white pepper, mustard seeds, and cayenne. Blend into a fine powder.
Prepare the dressing: In a small high-speed blender, add the cashews, capers, nutritional yeast, Dijon mustard, garlic, lemon juice, Worcestershire sauce, and water. Blend until smooth and creamy.
Assemble: In a large bowl, add the kale and 2 tbsp of the dressing. Massage with your hands for 2 minutes to soften the kale. Add the romaine lettuce, baked chickpeas, tempeh, 4 tbsp of the raw parmesan, and the remaining dressing. Mix well, adjust salt to taste, and serve.

Notes

Cashews: For a smoother sauce, consider soaking the cashews. If you have a high-speed blender like a Vitamix, you can skip this step.

Worcestershire Sauce: Although the original Worcestershire sauce is not vegan, many home-brand versions are vegan, so it’s important to read the label when purchasing. If you need a substitute in a pinch, mix 2/3 tamari with 1/3 maple syrup or another sweetener of your choice.

Dressing: If you don't have a small blender, you can make a larger batch. It’s great for salads and wraps. Keep in an airtight container in the fridge for up to 5 days. It will thicken the longer it is in the fridge. You can add 1 teaspoon of water at a time and stir if you prefer a thinner consistency.

Nutritional Information - Per Serving