Vegan Kale Caesar Salad
Ingredients
- 6-7 oz (170-198 g) roughly chopped Kale
- 1/3 cup (43 g) or more grated Vegan Parmesan
Caesar dressing
- 1/3 cup (50 g) cashews
- 1/3 cup plus 2 Tbsp (68 g) sunflower seeds
- 1/3 cup (20 g) Nutritional Yeast
- Juice from 1 small Lemon
- 1 Tbsp (15 ml) Liquid Aminos (sub w/ light soy sauce)
- 2 tsp (10 ml) Vegan Worcestershire Sauce
- 2/3 - 1 cup (158-237 ml) of Water
- Salt & Pepper to taste
Croutons
- 4 slices (160 g) thick crusted Bread cut into cubes
- 1 1/2 Tbsp (22.5 g) Vegan Butter melted
- 2 tsp (10 ml) Olive Oil
- 3 cloves of Garlic crushed
- Salt & Pepper to taste
Preparation
Make the Croutons by tossing the cubed Bread with the melted Butter, Oil, Garlic, Salt & Pepper until well coated. Spread out evenly onto a baking sheet. Bake at 350 for 15-17 minutes or until golden and crispy.
Make the Caesar Dressing by first soaking the Cashews and Sunflower Seeds in hot water for 25 minutes. Rinse, drain and set aside.
To a blender add the soaked Cashews and Sunflower Seeds along with the Nutritional Yeast, Garlic, Lemon Juice, Braggs, Worcestershire Sauce, Salt, Pepper and 2/3 cup Water. Blend until completely smooth and creamy. If the dressing is thick add the additional Water and blend again until desired consistency.
Prep the Kale by removing as much of the leaves from the stem and giving the leaves a rough chop. Add the chopped Kale to a bowl and begin to massage the Kale. Grab a handful of Kale with each hand and squeeze. Toss and pick up more Kale repeating these steps until the entire bowl has been squeezed between your hands.
To assemble the Salad, pour about a 1/3 of the dressing over the Kale, add in the grated Vegan Parmesan and as many Croutons as you like and toss thoroughly. Serve with additional Dressing on the side.
Tips
Massaging the kale adds great texture and chew, enhancing the salad experience.
