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Vegan Kale Caesar Salad
A vegan kale version of this classic recipe. A creamy dressing with added crunch from raw carrots.
Calories: 327kcalCarbohydrates: 29gProtein: 13gFat: 21gSaturated Fat: 3gSodium: 1112mgPotassium: 1076mgFiber: 3gSugar: 3gVitamin A: 20835IUVitamin C: 190.8mgCalcium: 273mgIron: 4.7mg
- ½ cup cashews soaked 2 to 3 hours
- ⅓ cup water ½ cup for a thicker dressing
- 1/2 clove garlic
- 2 tsp lemon Juice
- 1/2 tsp tamari
- 1 tsp white miso
- 1 tsp apple cider vinegar
- 1/8 tsp black pepper
- 1/2 tsp dijon mustard
- 2 tsp nutritional yeast
- 1/4 tsp sea salt
- 1/2 sheet nori 2 tablespoons nori sprinkles
- 11 oz kale
- 1 carrot
- ½ cup black olives pitted
Blend everything but the nori in a high speed blender until smooth.
Add in the nori and pulse until you have small flecks in the dressing.
Use as a dressing for salads or as a dip or spread in sandwiches and wraps.
Store in a sealed container in the fridge for up to 4 days.
Steam the kale for 2 minutes, or until wilted. If you want to have it raw instead of steamed, use ½ tsp salt to massage into the kale to wilt it down without cooking.
If you steam the kale, dry it off with a towel. Transfer the kale to a bowl.
Peel the carrot, then use the peeler to create ribbons or thin slices across the carrot, so they are like chips. Add these to the bowl with the black olives, which you’ll want to do a rough slice on.
Add as much dressing as you like and combine everything really well. Serve immediately.