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!

[recipe servings=4 time=2 Hour 10 Minutes difficulty=easy]


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
  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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