Breastfeeding Friendly Vegan Kale Caesar Salad
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Learn more →Ingredients
4 servings
For the dressing
- ½ cup raw cashews, soaked in cold water for at least 2 hours, then drained
- 3 tbsp fresh lemon juice
- 2 tbsp capers, drained
- 1 tbsp caper brine
- 1 tbsp vegan worcestershire sauce
- 1 tsp nori flakes or ¼ sheet toasted nori, crumbled
- 1 tsp dijon mustard
- 1 small garlic clove
- 3 tbsp olive oil
- 3–5 tbsp water, as needed to thin
- ¼ tsp salt, plus more to taste
- ¼ tsp black pepper
For the croutons
- 3 cups day-old bread, torn into ¾-inch pieces
- 2 tbsp olive oil
- ¼ tsp garlic powder
- ¼ tsp salt
For the salad
- 2 large bunches lacinato kale (about 10 oz), stems removed, leaves torn into bite-sized pieces
- ¼ cup vegan parmesan, grated or shaved
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Toss the torn bread pieces with 2 tbsp olive oil, garlic powder, and 1/4 tsp salt on a large baking sheet until evenly coated. Spread in a single layer and bake for 10–12 minutes, turning once halfway through, until golden and crisp. Set aside to cool.
- 2
Combine the drained cashews, lemon juice, capers, caper brine, vegan Worcestershire sauce, nori flakes, Dijon mustard, garlic clove, 3 tbsp olive oil, 1/4 tsp salt, and black pepper in a blender. Blend on high until completely smooth, about 1–2 minutes, scraping down the sides as needed. Add water 1 tbsp at a time and blend until the dressing is pourable but still thick enough to coat the back of a spoon. Taste and adjust salt.
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