Caesar salads were my favorite before I went dairy-free, and I have missed them. But this recipe has satisfied those cravings.
Reprinted from Minimalist Baker’s Everyday Cooking by arrangement with Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Dana Schultz.
Read our review to learn more about Minimalist Baker’s Everyday Cooking and check out more recipes from the book.
| Servings | Prep Time |
| 4 people | 15 minutes |
| Cook Time |
| 45 minutes |
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Kale provides a hearty base to the salad, while the cashew-based dressing loaded with capers, roasted garlic, and lemon brings the whole dish to life. Hemp seeds and vegan Parmesan cheese provide a finishing touch and a boost of added nutrition.
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- 1 cup (120 g) raw cashews quick soaked
- 1 tsp dijon mustard
- 1 head roasted garlic
- 1/4 tsp sea salt plus more to taste
- 1/4 tsp black pepper plus more to taste
- 2 cloves (1 Tbsp or 6 g) garlic chopped
- 1/2 cup (69 g) capers (plus 2-3 Tbsp (30-45ml) brine juice from capers)
- 1 lemon juiced (2 Tbsp or 30 ml)
- 3-4 Tbsp (45-60 ml) olive oil
- 1 large bundle (8 oz or 227 g) lacinato or curly kale chopped or torn
- 1 Tbsp (15 ml) olive oil
- 1 Tbsp lemon juice
- 1/4 cup (20 g) vegan Parmesan cheese
- 2 Tbsp hemp seeds (optional)
- Start by roasting head of garlic and quick soaking cashews.
- Add soaked cashews, roasted garlic, and remaining dressing ingredients to blender. Blend until creamy and smooth, scraping down sides as needed. Add enough water to thin until thick but pourable.
- Taste and adjust seasonings as needed, adding more lemon or mustard for zing, or salt or capers for saltiness. Set aside.
- Add kale to large mixing bowl. Drizzle with olive oil and lemon juice. Use hands to massage to remove some of the bitterness and soften texture.
- Add desired amount of dressing, vegan parmesan cheese, and hemp seeds. Toss to coat and serve immediately. There will be leftover dressing, which will keep covered in the refrigerator up to 10 days.
To quick soak cashews, pour boiling water over cashews. Let rest uncovered at room temperature for 1 hour. Drain well and use as instructed.
Author's note: I love vegan Parmesan on top of pizza, pastas, avocado toast, gratins, and more. It also adds flavor and helps thickens creamy pasta sauces. To make Vegan Parmesan Cheese at home:
3/4 cup (90g) raw cashews
3 Tbsp (9g) nutritional yeast
3/4 tsp sea salt
3/4 tsp garlic powder
Add all ingredients to food processor. Mix/pulse until a fine meal is achieved. Store in refrigerator to keep fresh. Lasts for several weeks.
