Ingredients
Scale
For the Creamy Vegan Cashew Caesar Dressing:
- 1 cup (approx. 140g) Raw Cashews, soaked (see notes above) and drained
- ½ cup (120ml) Water (plus 1–4 tbsp more, as needed for consistency)
- ¼ cup (60ml) Fresh Lemon Juice
- 2 tablespoons Nutritional Yeast
- 1 tablespoon Dijon Mustard
- 1 tablespoon Capers (plus 1 tsp of the brine)
- 2 cloves Garlic, roughly chopped
- 1 teaspoon Vegan Worcestershire Sauce (optional, but recommended for depth)
- ½ teaspoon Fine Sea Salt (or more, to taste)
- ¼ teaspoon Freshly Ground Black Pepper (or more, to taste)
For the Wraps:
- 2 cans (15-ounce / 425g each) Chickpeas, rinsed and thoroughly drained
- 1 large head Romaine Lettuce, washed, dried, and chopped into bite-sized pieces (about 6–8 cups chopped)
- 4 large (10-12 inch / 25-30 cm) Wraps or Tortillas (whole wheat, flour, spinach, etc.)
- ¼ cup (approx. 25g) Grated Parmesan Cheese (or Vegan Parmesan alternative)
- Optional: ½ to 1 cup Croutons (small, sturdy ones work best)
- Optional additions: Pinch of red pepper flakes for heat, ½ cup halved cherry tomatoes, ¼ cup thinly sliced red onion.
Instructions
- Make the Caesar Dressing:
- Combine the soaked and drained cashews, ½ cup water, fresh lemon juice, nutritional yeast, Dijon mustard, capers (and brine), chopped garlic, optional vegan Worcestershire sauce, salt, and pepper in a high-speed blender.
- Blend on high speed until completely smooth and creamy. This might take 1-3 minutes, depending on your blender. Scrape down the sides as needed.
- Check the consistency. If it’s too thick, add more water, 1 tablespoon at a time, blending after each addition until it reaches a thick but pourable dressing consistency (similar to traditional Caesar dressing).
- Taste the dressing and adjust seasonings if necessary (more salt, pepper, lemon juice, or nutritional yeast). Set aside. (You can make the dressing ahead of time; store it in an airtight container in the refrigerator for up to 5 days. It may thicken slightly when chilled; whisk in a teaspoon of water if needed before using).
- Prepare the Salad Base:
- Place the rinsed and drained chickpeas in a large salad bowl.
- Add the chopped romaine lettuce to the bowl with the chickpeas.
- If using optional additions like cherry tomatoes or red onion, add them now.
- Dress the Salad:
- Pour about ¾ of the prepared Caesar dressing over the chickpeas and romaine lettuce. (Start with less, you can always add more).
- Gently toss the salad using tongs or large spoons until the chickpeas and lettuce are evenly coated with the dressing. Be careful not to bruise the lettuce too much.
- Add the grated Parmesan (or vegan alternative) and toss again lightly to combine.
- If using croutons in the wrap, add them now and give one final gentle toss. (Alternatively, sprinkle them on just before wrapping or serve on the side).
- Assemble the Wraps:
- Optional but recommended: Gently warm the tortillas or wraps for 10-15 seconds in a microwave or a dry skillet. This makes them more pliable and less likely to tear.
- Lay one wrap flat on a clean surface.
- Spoon about ¼ of the chickpea Caesar salad mixture onto the lower third of the wrap, leaving a border around the edges. Be generous, but don’t overfill, or it will be difficult to roll.
- Fold in the left and right sides of the wrap over the filling.
- Tightly roll the wrap up from the bottom, tucking in the filling as you go, to form a secure burrito-style wrap.
- Repeat with the remaining wraps and filling.
- Serve:
- Slice the wraps in half diagonally (optional, but looks nice and makes them easier to handle) and serve immediately for the best texture.
Nutrition
- Serving Size: One Normal Portion
- Calories: 550-650
- Fat: 25-35g
- Fiber: 10-15g
- Protein: 18-25g