Broccoli Caesar Salad (With Dairy-Free Dressing!)
This EASY vegan caesar salad is made with broccoli instead of lettuce! The creamy dairy-free cashew dressing is to die for.
Servings 3
Calories 356kcal
Cost $14
Equipment
- 1 blender
- 1 Baking sheet
- 1 sheet of parchment paper
- 1 cutting board
- 1 knife sharp enough to cut broccoli
- 1 strainer
- 1 cheese grater optional
Ingredients
- 1 head broccoli
- 1 can chickpeas rinsed and drained
- vegan parmesan garnish
dressing
- 1 cup raw cashews
- 1 tablespoon olive oil
- 2 tablespoon lemon juice
- 1 tablespoon capers
- 1 tablespoon caper brine
- 1 teaspoon dijon mustard
- ½ teaspoon salt
- ¾ cup water
- 1 teaspoon garlic powder
- pinch pepper
Instructions
- Preheat oven to 425 F. Line a baking sheet with parchment paper.
- Cut broccoli into florets and rinse and drain chickpeas.
- Add the broccoli and chickpeas to a baking sheet. Spray on olive oil and season with a little salt, pepper and garlic powder. Roast for 25-30 minutes.
- While it roasts, make the dressing by blending all the ingredients in a high speed blender.
- Add the broccoli, chickpeas, dressing (as much or as little as you’d like), and garnish with vegan parmesan.
- Enjoy!
Notes
- In a rush? Cook the broccoli and chickpeas ahead of time, or make the dressing the day before to save time.
- Double the batch of caesar dressing so you have extra to use on salads the rest of the week.
- If you don’t have a strong blender, you can soak the cashews first in warm water so they blend easier.
Nutrition
Serving: 1g | Calories: 356kcal | Carbohydrates: 28g | Protein: 14g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Sodium: 556mg | Potassium: 951mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1268IU | Vitamin C: 185mg | Calcium: 117mg | Iron: 5mg
