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Greek Caesar Salad

yield: 7 total time: 15 minutes
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Ingredients

  • 3/4 cup extra-virgin olive oil
  • 1 cup plain yogurt non-dairy, I used Silk plain yogurt
  • 1 lemon
  • 1 lemon medium sized
  • 2 cloves garlic or 1 large clove, minced
  • 1 teaspoon nutritional yeast
  • 1/8 teaspoon worcestershire sauce I used Annie’s brand
  • 2 teaspoons Dijon mustard
  • sea salt
  • white pepper
  • 1 cup raw cashews
  • 3 1/2 tablespoons nutritional yeast
  • 1/4 teaspoon garlic powder
  • 3/4 teaspoon fine sea salt
  • 3 romaine lettuce hearts chopped, rinsed and dried
  • 15 ounces chickpeas rinsed and drained
  • extra-virgin olive oil
  • 1/2 teaspoon cumin
  • 1/8 teaspoon cayenne pepper
  • sea salt
  • pepper
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