Caesar Salad

INGREDIENTS

• ¼ cup quick soaked cashews
• 3 Tbsp. light miso
• 2 Tbsp. lemon juice
• 8 Tbsp. filtered water
• 4 Large garlic cloves
• 1 Tbsp. Dry Nutritional Yeast
• 1 Tsp. Dijon Mustard
• ½ Tsp. Sea Salt
• ¼ Tsp. Black Pepper
• 1 Tbsp. Olive Oil
• 1 Head Romaine Lettuce, Chopped
• ½ Can Chickpeas, Drained and Rinsed

HOW TO MAKE IT

1. Chickpea Croutons: Preheat oven to 400F. Rinse and dry chickpeas, removing any loose skins. Toss chickpeas in olive oil and ¼ Tsp salt until coated. Place on baking sheet with parchment paper and bake for 45 min.
2. Dressing: Soak cashews in hot water for 5 minutes. Place in blender with miso, lemon juice, water, garlic cloves, nutritional yeast, mustard and remain salt and pepper.
3. Arrange Salad: Place the chopped romaine in large mixing bowl. Add as much dressing as you like, store leftover. Top with chickpea croutons.