Vegan Kale Caesar Salad
Servings Prep Time
4people 15minutes
Cook Time
45 minutes
Servings Prep Time
4people 15minutes
Cook Time
45 minutes
Ingredients
For the dressing
For the salad
Instructions
  1. Start by roasting head of garlic and quick soaking cashews.
  2. 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.
  3. Taste and adjust seasonings as needed, adding more lemon or mustard for zing, or salt or capers for saltiness. Set aside.
  4. 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.
  5. 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.
Recipe Notes

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.