Vegan Kale Caesar Salad

The Traditional Caesar Salad contains dairy in its dressing, but not this one! We made a delicious lemon juice based dressing that is out of this world and topped our leafy greens with freshly made croutons!

  • Servings: 4
  • Difficulty: easy
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½ Cup Cashews

4 Slices White Bread

2 Tablespoons Olive Oil

1 Teaspoon Garlic Salt

1 Lemon, Juiced

1 Tablespoon Dijon Mustard

1 Garlic Clove, Peeled

3 Tablespoons Nutritional Yeast

2-4 Tablespoons Water

½ Teaspoon Salt

2 Teaspoons Capers

6 Cups Chopped Kale

1 Medium Tomato, Sliced into Wedges

1½ Cups Croutons

Dairy-Free Parmesan Cheese


  1. Place the cashews in a bowl, cover with warm water, and let sit for at least 2 hours or overnight.
  2. Preheat the oven to 400°F.
  3. Tear the bread into small pieces. Toss the bread with the olive oil and garlic salt on a baking sheet. Roast until golden and crisp, about 10 minutes. Cool.
  4. Drain the cashews. Add the cashews to a blender, along with the lemon juice, mustard, garlic, nutritional yeast, salt, and 2 tablespoons water. Blend until smooth, adding more water as needed to reach your desired consistency.
  5. Add the capers and pulse once to combine.
  6. In a large bowl, toss the kale and tomatoes with the Caesar dressing, massaging the leaves with your hands. Let the salad sit for 5-10 minutes to soften.
  7. Top with croutons and vegan parmesan cheese.

CategoriesDinner Lunch Main Meal

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