Emulsifier Free Vegan Caesar Wrap
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Learn more →Ingredients
4 servings
For the vegan Caesar dressing
- ½ cup raw cashews, soaked in water for at least 2 hours, then drained
- 3 tbsp fresh lemon juice
- 2 tbsp nutritional yeast
- 1 tbsp capers, drained
- 1 tsp caper brine
- 1 tsp dijon mustard
- 1 small garlic clove, minced
- 1 tsp vegan worcestershire sauce
- 3 tbsp olive oil
- 3–4 tbsp water, to thin
- ¼ tsp salt, plus more to taste
- ¼ tsp black pepper
For the chickpeas
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tbsp olive oil
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp salt
For the wraps
- 4 large flour tortillas
- 1 large head romaine lettuce, chopped (about 6 cups)
- ½ cup cherry tomatoes, halved
- ¼ cup vegan parmesan, grated
Instructions
- 1
Combine the drained cashews, lemon juice, nutritional yeast, capers, caper brine, Dijon mustard, garlic, vegan Worcestershire sauce, olive oil, 3 tbsp water, salt, and black pepper in a blender. Blend on high until completely smooth and creamy, about 1–2 minutes, scraping down the sides as needed. Add the remaining 1 tbsp water if the dressing is too thick to pour — it should coat the back of a spoon. Taste and adjust salt and pepper.
- 2
Preheat the oven to 425°F (220°C). Pat the drained chickpeas dry with a paper towel, then spread them in a single layer on a baking sheet. Drizzle with 1 tbsp olive oil and sprinkle with smoked paprika, garlic powder, and salt. Toss to coat, then spread back into a single layer.
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