Vegan Caesar Salad

Soak all of the cashews in a bowl of water overnight or for at least a few hours. Drain and rinse before use.

Preheat the oven to 400°F.

Drain and rinse the chickpeas. Place them in a tea towel and rub dry.

Place chickpeas onto a large rimmed baking sheet. Sprinkle with half of the garlic powder, half of the salt, and cayenne. Drizzle with one-fourth of the olive oil and toss to coat thoroughly.

Roast chickpeas for 20 minutes at 400°F, toss, then roast for another 10 to 20 minutes until lightly golden.

Add soaked cashews for dressing, water, two-thirds of the remaining olive oil, lemon juice, Dijon mustard, half of the remaining garlic powder, half of the garlic, vinegar, capers, remaining salt, and pepper into a high-speed blender, and blend until smooth. Add more water if needed and adjust seasonings to taste.

To prepare the faux parmesan cheese, add remaining soaked cashews and remaining garlic into a mini food processor and process until finely chopped. Add hulled hemp seeds, nutritional yeast, remaining olive oil, remaining garlic powder, and pulse until combined. Add salt to taste.

Remove the kale stems and finely chop the leaves. Chop the romaine into bite-sized pieces. Combine in a large bowl.

Add dressing onto kale and lettuce and toss until fully coated. Season with a pinch of salt and mix again. Top with the roasted chickpeas, faux parmesan cheese, and serve immediately.