For Salad:

2–3 hearts romaine, washed & chopped

2 cups vegan croutons or crispy chickpeas

1/2 cup vegan parmesan (see below or use store-bought)

 For Vegan Caesar Dressing:

1/2 cup raw cashews, soaked

1–2 cloves garlic

3 tbsp lemon juice (fresh)

1 tbsp Dijon mustard

2 tsp capers (drained)

2 tbsp nutritional yeast

1 tsp vegan Worcestershire or extra lemon

1/2 tsp sea salt

2 tbsp olive oil or aquafaba (optional for creaminess)

1/2 cup water (more as needed)

Black pepper, to taste

For Homemade Vegan Parmesan:

1/2 cup raw cashews

2 tbsp nutritional yeast

1/4 tsp garlic powder

1/2 tsp salt

 Croutons (quick):

2 cups cubed bread or pita

2 tbsp olive oil (or spray)

1/2 tsp garlic powder, pinch salt