The plant based kale caesar salad has become a common item in healthy cookbooks and on plant based restaurant menus. I’ve tried and loved many different recipes, but most of them are too complicated or time consuming. As you know, I like to keep healthy plant based eating easy. 

The creamy base of this recipe is made from quick soaked cashews, hemp seeds, which are full of protein, magnesium and heart healthy fats, and nutritional yeast that’s high in energizing B vitamins.

The rest of the dressing is a one blender wonder and the kale is hearty enough so you can eat the leftovers for lunch tomorrow. I like to top it with sliced avocado and Crispy Roasted Chickpeas for a complete meal. 

Enjoy!

INGREDIENTS

• 1 large bunch of kale, stemmed and chopped or torn into small pieces
• 1/2 cup of raw cashews
• 1/4 cup of fresh, cold water
• 1 Tbsp hemp seeds
• 2 Tbsp olive oil
• 1 Tbsp apple cider vinegar
• 1 tsp garlic powder
• 2 tsp dijon mustard
• sea salt and pepper
• 1/3 cup nutritional yeast

METHOD

Quickly soak the cashews by placing them in a bowl and covering them with boiling water. Let them soak for 20 – 30 minutes, then drain them. I usually do this while I’m washing and chopping the kale. 

In a high speed blender or food processor combine the cashews, 1/4 cup of fresh water, hemp seeds, olive oil, apple cider vinegar, garlic powder, dijon and salt and pepper. Blend on high until it is a creamy sauce. If you’re finding it too thick to blend add a small splash of water but be careful as you don’t want it to get too watery. 

Place the kale in a very large bowl and add all the dressing and toss well. It may take some time as the dressing is a thicker consistency and you’ll want to have all the kale leaves coated well. Sprinkle the nutritional yeast on top and toss the salad again to combine.

TIPS & NUTRITION

This delicious salad can easily be a meal by adding chickpeas, avocado and/or seeds. 

The kale is hearty so this salad can be made the night before, refrigerated and enjoyed the next day for an easy plant based lunch or dinner. 

The dressing can also be made ahead of time and kept in an airtight container in the fridge for up to 3 days. I often double the recipe and use it another day as a sauce on top of roasted veggies or in a power bowl.