Vegetarian Vegan Kale Caesar Salad

Total time32 min

Prep time20 min

Cook time12 min

Every ingredient in this one checks out for a vegetarian table already, from the soaked cashews blended into a creamy, tangy dressing to the crumbled nori that gives it that briny, umami depth usually reserved for anchovy-based Caesars. Lacinato kale gets massaged with that dressing until it turns silky and deeply flavorful, while capers and a touch of Dijon keep things sharp and bright. Torn bread, tossed in olive oil and garlic powder, bakes into shaggy, golden croutons that add real crunch against the tender greens. A scatter of grated vegan parmesan on top finishes it with salty, savory richness before a squeeze of lemon at the table. It's a hearty, satisfying salad that fits perfectly into a vegetarian spread, whether it's the main event or served alongside something else on the table.

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Ingredients

4 servings

For the dressing

½ cup raw cashews, soaked in cold water for at least 2 hours, then drained
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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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