Vegan Kale Caesar Salad
This vegan kale caesar salad is easy to make, so satisfying, and perfect for a crowd! This salad uses a mix of kale and romaine and is topped off with homemade croutons, vegan parmesan, and a creamy cashew caesar dressing.
Equipment
Ingredients
Salad
- 1 bunch curly kale destemmed and chopped
- 1 head romaine lettuce chopped
- Vegan parmesan cheese sliced
- Freshly ground pepper garnish
Homemade Croutons
- 2-3 slices sourdough bread ~2 cups worth, cubed
- 2-3 tablespoons olive oil
- 1 ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon pepper
- 1-2 tablespoons italian seasoning
Vegan Caesar Dressing
- ¾ cup soaked cashews
- ¼ cup olive oil
- ¼ cup water
- 2-3 garlic cloves chopped
- 1 tablespoon vegan Worcestershire
- 2 teaspoons dijon mustard
- 2 teaspoons capers
- 2 tablespoons lemon juice
- salt and pepper to taste
Instructions
Make the Homemade Croutons
- Preheat the oven to 350 degrees F and line a baking sheet with tin foil or parchment paper.
- Cut bread into 1 inch cubes and toss in olive oil, salt, pepper, garlic powder, and italian seasoning until evenly coated.2-3 slices sourdough bread, 2-3 tablespoons olive oil, 1 ½ teaspoon garlic powder, ½ teaspoon salt, 1-2 tablespoons italian seasoning, ½ teaspoon pepper
- Spread the coated bread cubes onto the prepared baking sheet in one, even layer and bake for 15 minutes, or until golden brown and crispy. Feel free to flip them halfway through, but you don't have to.
Make the Caesar Dressing
- Either soak cashews overnight, microwave them for 5 minutes in 1 cup of water, or boil them on the stove for 20 minutes. Drain.¾ cup soaked cashews
- Add soaked cashews, oil, water, garlic cloves, worcestershire, dijon mustard, capers and lemon juice into a blender and blend until smooth (should only take a minute).¼ cup olive oil, ¼ cup water, 2-3 garlic cloves, 1 tablespoon vegan Worcestershire, 2 teaspoons dijon mustard, 2 teaspoons capers, 2 tablespoons lemon juice
- If the dressing is too thick, add some more water until you've reached your desired consistency. Season with salt and pepper to your liking.salt and pepper
Assemble the Salad
- In a large bowl, add chopped kale and romaine. Top with freshly shaved parmesan, freshly cracked pepper, the homemade croutons, and the vegan caesar dressing. Toss to combine and serve immediately.1 bunch curly kale, 1 head romaine lettuce, Vegan parmesan cheese, Freshly ground pepper
Notes
This recipe can be made gluten-free by replacing the croutons with roasted chickpeas.
Make this recipe nut-free by replacing the cashews with hemp seeds.
Make sure your cashews have soaked or boiled long enough! If they're too hard, they won't blend as smoothly and you'll end up with random chunky bits of cashew in your caesar dressing.
Be sure not to over oil the croutons. Doing so will increase their bake time and they might not get as toasted.
Use a sturdy bread, like sourdough as used here, to make the croutons.
Nutritional values are estimates only. See our full nutrition disclosure here.
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