This vegan Caesar salad recipe is a unique take on the classic salad, and a good way to use kale. For those not already familiar with kale, there are different varieties, including lacinato, curly leaf, and baby kale, to name a few. The curly leaf varieties require a little more effort to clean, and when using kale, you’ll want to make sure to remove the stem before thinly slicing leaves. For this kale Caesar recipe, you can use any variety of kale; lacinato kale was the variety used.
The tempeh croutons provide healthy plant-based protein in this vegan Caesar salad, and when combined with hearty kale, can be stored in the fridge for 2 to 3 days to enjoy later. The creamy Caesar dressing can also be used with romaine and gluten-free croutons comparable to the classic Caesar salad recipe, or as a dipping sauce for fresh veggies.
Kale Caesar Salad with Tempeh Croutons
1 bunch of kale, chopped
Nutritional yeast
Caesar Dressing
1 cup raw cashews
3/4 cups water
1 clove garlic
3 tablespoons lemon juice
1 tablespoon dijon mustard
1 tablespoon capers (drained) plus extra for topping
1 tablespoon vegan Worcestershire sauce
1/2 teaspoon salt
Tempeh Croutons
1 block tempeh
1 tablespoon olive oil
1/2 teaspoon garlic powder
salt and pepper to taste
Caesar dressing. Soak raw cashews in hot water for 5 minutes. Drain cashews and add to blender with remaining ingredients. Blend until smooth.
Tempeh croutons. Preheat oven to 375 degrees celsius. Bake 20-25 minutes until golden brown and crispy. Flip halfway through, or bake in air fryer at 400 degrees for appoxmately 10 minutes.
Pour caesar salad dressing over kale, mix thoroughly, then top with tempeh croutons, capers, and nutritional yeast.
