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  • Writer's pictureThe Nourishing Kitchen


Perfect lunch. This caesar salad with its cashew based dressing offers a creamy, soft and tasty dressing along with crispy chickpea croutons. But that’s not all. Celeriac (in my opinion) is so under-rated, that the light chip texture is a perfect addition for this dish.

Prep Time: 20 minutes Cook Time: 35 minutes Serves: 4


for salad

· 200g lettuce leaves

· 400g chickpeas

· 1 celeriac

· 1 tsp cumin

· 1 tbsp dried rosemary

for dressing

· 150g cashews

· 150ml almond milk

· 1 tbsp apple cider vinegar

· 1 tbsp tahini

· 2 tbsp nutritional yeast (I use Engevita)

· 1/2 juice of lemon

other ingredients

· 2 tbsp olive oil

· salt

· black pepper


1. Pre heat oven to 200° fan

2. Place the cashews in a bowl, top with boiling water and leave to one side to soften

3. Peel the celeriac and cut into chip-like shape, place on a baking tray and mix with 1 tbsp of olive oil, salt, black pepper and dried rosemary. Cook for 35 minutes

4. Drain the chickpeas and place on a separate baking tray with the remaining olive oil, salt and cumin and cook for 20 minutes

5. Drain any access water from the cashews and add to a blender along with the other dressing ingredients. Blend until a smooth creamy texture

6. Chop the lettuce and add to a bowl, add the dressing and top with the cooked chickpeas. Mix well with a spoon

7. Serve into separate bowls and top with the roasted celeriac

Enjoy, xx



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