Vegan Kale Caesar Salad
Classic Caesar dressing relies on anchovies, egg yolks, and parmesan — which means it's traditionally off the table for plant-based eaters. This version solves every one of those problems without sacrificing the bold, savory punch that makes a Caesar worth eating. Soaked cashews blend into a luxuriously creamy base, while capers and caper brine bring that briny, salty depth that anchovy paste usually provides. Nori flakes add a subtle oceanic note that ties the whole dressing together in a way that genuinely surprises people. Massaging the lacinato kale by hand is the move here — it softens the leaves and mellows any bitterness, turning them into something almost silky that holds up beautifully under all that creamy dressing. Torn day-old bread gets toasted in olive oil until golden and crunchy, giving you croutons that are every bit as satisfying as the bakery kind. This makes four generous servings and comes together with nothing more than a blender, a baking sheet, and a little elbow grease.
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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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