Over the years I have really learned to love kale, especially when you treat it right. Give it a nice massage, coat it in some lemon juice and olive oil. Slap on a delicious (vegan kale Caesar) dressing and you’re golden! One of my favorite salads of all time is a Caesar salad, so I knew I had to take a try at my own twist on it. Being the nut butter lover that I am, I decided to use cashew butter as a base for the dressing. A lot of delicious vegan dressings start with a base of cashews, so starting with a cashew butter made with just cashews and sea salt is truly one in the same. I love using cashew butter instead of cashews because it completely eliminates the step of soaking the nuts in the recipe. Time is money, people!
This take on a vegan kale Caesar salad dressing also contains apple cider vinegar, nutritional yeast, garlic, olive oil, dijon mustard, capers and so much more! It is packed full of flavor and is the perfect topper to a kale salad. I love pairing the salad with roasted chickpeas, roasted sweet potatoes, sprouted grain croutons and avocado. If you are not vegan, you can add a protein to the salad like grilled chicken or salmon. I also add vegan parmesan for some extra cheesiness. Again, if you aren’t vegan, add on whichever cheese you would like! This dairy free dressing is a crowd pleaser for vegans and non vegans alike.
Let’s Get this Bread
Recently, I made my own homemade croutons with Angelic Bakehouse Sprouted Grain Bread; one of my favorite options for bread. I took a few pieces of bread, sprayed them with olive oil spray, seasoned with garlic salt and toasted them until brown. I sliced the toasted bread into 1 inch squares and added them to the vegan kale Caesar salad, because everyone needs some healthy carbs in their life. Dang, I am definitely not going to skip this step next time! If you want to try this out, check the Angelic Bakehouse store locator here to find their breads near you. I pick mine up at my local Sprouts grocery store.
Vegan Kale Caesar Salad
- Food processor or blender
- 1/3 cup cashew butter only ingredients cashews + sea salt
- 1 tbsp olive oil
- juice of 1 1/2 lemons
- 3-4 tbsp nutritional yeast
- 2 tsp capers
- 4-5 tsp dijon mustard
- 1/3 cup + 2 tbsp water or until dressing is at desired consistency
- 1 tsp apple cider vinegar
- 1 clove minced garlic
- pinch sea salt to taste
- 1 stalk kale I prefer lacinato/dinosaur kale
- juice of 1/2 a lemon
- 1 tbsp olive oil
- 2 slices Angelic Bakehouse Sprouted Grain Bread
- olive oil spray
- garlic salt to taste
- sweet potatoes, chickpeas, hemp seeds, parmesan cheese, etc. optional
- Wash and dry your kale and then chop it. Massage gently with the lemon juice and olive oil and let sit.
- Put the dressing ingredients into a food processor or blender and blend until creamy! You can add more or less water depending on your desired dressing consistency.
- Add the dressing to the kale. You will likely have leftovers that will sit well in a container in the refrigerator!
- Spray two pieces of Angelic Bakehouse Sprouted Grain Bread with olive oil spray and some garlic salt. Toast until brown.
- Cut up the bread into bite size pieces and add to your salad for a healthy crouton option!
- You can also add avocado, roasted chickpeas, sweet potatoes, hemp seeds, parmesan, protein and so much more. The opportunities are endless with this salad!
And, there you go! It’s as easy as that. Make a bunch of the salad and enjoy it all week long. Add your own flare to it. Use spinach instead of kale. The world is your oyster! Let me know what you decide in the comments below.
Trust me when I say that I am not the worlds biggest salad lover. I have often been known to eat all of the toppings off of my salad while leaving all of the lettuce behind. Guilty as charged. With this combo, I promise you won’t have any kale left behind. It is THAT good and I truly crave this vegan kale Caesar on the daily. I cannot wait to hear what you guys think!
This blog post has been sponsored by Angelic Bakehouse, but all opinions and recommendations are wholeheartedly my own. Thank you so much for supporting me and the brands I choose to align my own with; it truly means the world to me. If you decide to make this recipe, be sure to tag me, @matcha_and_margs, on Instagram so that I can share the love right back.