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Vegan Kale Caesar Salad

Prep Time 30 mins
Course Lunch, Salad
Cuisine American


  • 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!
Keyword Caesar, Caesar Salad, Kale, Kale Salad, Pasta Salad, Salad