Holiday Vegan Caesar Kale Salad

A plant-based Caesar that doesn't hold back on flavor — a creamy cashew dressing with capers and vegan Worcestershire for that classic tang, plus a quick cashew-hemp seed "parmesan" for the finishing touch. Add pomegranate, persimmon, or cranberries for a festive twist.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6
Course: Salad
Cuisine: American
Calories: 265
Ingredients Equipment Method Notes

Ingredients
  

Caesar Dressing (makes ¾–1 cup)
  • ½ cup raw cashews, soaked overnight
  • ¼ cup water
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • ½ tablespoon Dijon mustard
  • ½ teaspoon garlic powder
  • 1 small garlic clove
  • ½ tablespoon vegan Worcestershire sauce
  • 2 teaspoons capers
  • ½ teaspoon fine sea salt and pepper, or to taste
Nut & Seed Parmesan
  • ⅓ cup raw cashews
  • 2 tablespoons hulled hemp seeds
  • 1 small garlic clove
  • 1 tablespoon nutritional yeast
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon garlic powder
  • Salt, to taste
Salad
  • 2 medium bunches lacinato kale
  • Optional festive additions: pomegranate seeds, purple onion, persimmon, dried cranberries

Equipment

  • Blender
  • Mini food processor
  • Large mixing bowl
  • Measuring cups and spoons
  • Cutting board
  • Chef's knife

Method
 

  1. Drain the soaked cashews. Blend all dressing ingredients (except salt) until super smooth, adding a splash of water if needed. Season with salt to taste.
  2. Process the parmesan ingredients in a mini food processor until finely chopped.
  3. Massage or chop the kale, toss with dressing, top with parmesan and any festive additions.

Notes

Recipe courtesy of Saladmaster Foodture: Cooking for a Healthy Future. Visit foodture.blogspot.com for more.

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