Vegan Caesar Pasta Salad

Pasta

1. Bring a large pot of water to boil. Add pasta and cook according to package instructions (mine were perfect at 7 minutes).
2. Drain and rinse quickly under cold water. Set aside until completely cooled.
3. While the pasta is cooling, prepare the dressing. Add all ingredients to a high-powered blender and blend on high until smooth and creamy.
4. Once pasta is cooled, add chickpeas, tomatoes, romaine, capers, caper water, lemon zest and ½ cup dressing. Toss to until salad is evenly coated. Taste and season with salt and pepper. Add a dash of red pepper flakes if you want a little heat.
5. Store in the fridge until ready to serve. This is best served cold, so allowing it to cool for an hour or two is recommended!

Creamy Vegan Caesar Dressing

1. Add the cashews to a bowl and cover with boiling water. Allow to sit for 15 minutes. Drain the cashews and add them, along with the rest of the ingredients, into a blender. Blend on high until smooth.