Crispy Squash Wedges with Vegan Caesar - alive magazine

Name: Crispy Squash Wedges with Vegan Caesar - alive magazine
Ingredients: Vegan Caesar dressing; 1/2 cup (125 mL) macadamia nuts or cashews, soaked for 2 hours in cold water; 1/4 cup (60 mL) cold water; 2 Tbsp (30 mL) extra-virgin olive oil; 1 Tbsp (15 mL) blonde miso; 1 Tbsp (15 mL) lemon juice; 1/2 Tbsp (7 mL) Dijon mustard; 1 garlic clove, smashed and minced; 1/2 tsp (2 mL) sea salt; 1/4 tsp (1 mL) freshly ground black pepper; Crispy wedges; 1 medium-sized butternut squash; 1/4 cup (60 mL) nut butter such as peanut butter, sunflower seed, or tahini sauce; 2 Tbsp (30 mL) extra-virgin olive oil, divided; 1/4 cup (60 mL) hemp hearts; 1/4 cup (60 mL) ground unblanched almonds; 1/4 cup (60 mL) nutritional yeast; 1 tsp (5 mL) ground cumin; 1/4 tsp (1 mL) cayenne; 6 cups (1.5 L) chopped Romaine lettuce; 2 cups (500 mL) baby kale leaves

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Half the family says chicken and the other half says, “No!” Here’s a delicious alternative that will please both vegans and the fussiest of carnivores: squash…

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Ingredients

Vegan Caesar dressing
1/2 cup (125 mL) macadamia nuts or cashews, soaked for 2 hours in cold water
1/4 cup (60 mL) cold water
2 Tbsp (30 mL) extra-virgin olive oil
1 Tbsp (15 mL) blonde miso
1 Tbsp (15 mL) lemon juice
1/2 Tbsp (7 mL) Dijon mustard
1 garlic clove, smashed and minced
1/2 tsp (2 mL) sea salt
1/4 tsp (1 mL) freshly ground black pepper
Crispy wedges
1 medium-sized butternut squash
1/4 cup (60 mL) nut butter such as peanut butter, sunflower seed, or tahini sauce
2 Tbsp (30 mL) extra-virgin olive oil, divided
1/4 cup (60 mL) hemp hearts
1/4 cup (60 mL) ground unblanched almonds
1/4 cup (60 mL) nutritional yeast
1 tsp (5 mL) ground cumin
1/4 tsp (1 mL) cayenne
6 cups (1.5 L) chopped Romaine lettuce
2 cups (500 mL) baby kale leaves