Vegan "Chicken" Kale Caesar Salad
Ingredients
- 1 bag of kale
- Protein of your choice (shredded vegan "chicken")
- 100g cashews
- 1 cup boiling water
- 2 capers
- 5ml mustard
- 1 clove garlic
- Juice from 1/2 a lemon
- 1 tblsp tahini
- 30ml ice water
- Salt & pepper to taste
- 1 piece of sourdough bread
- 15ml olive oil
Preparation
Soak the cashews in the boiling water for 4 hours.
Prepare the vegan "chicken".
Once the cashews are soft, make the sauce by blending cashews, capers, mustard, garlic, lemon juice, tahini, ice water, salt, and pepper until creamy.
Make croutons by brushing olive oil on both sides of the sourdough bread and baking at 180 degrees until crispy or frying gently. Chop into pieces.
Wash the kale and massage with about 60ml of the dressing.
Top the kale with vegan "chicken" and croutons.
Pour more dressing over the salad and enjoy!