Vegan Kale Caesar Salad
Ingredients
Salad
-
2
bunches
kale, chopped
-
3
tablespoons
capers, rinsed, drained
Croutons
-
2
slices
whole grain bread, cubed
-
1
tablespoon
extra virgin olive oil
-
½
teaspoon
garlic powder
-
1
tablespoon
nutritional yeast
Vegan Caesar Dressing
-
¼
cup
vegan mayonnaise
-
2
tablespoons
tahini
-
½
lemon
juiced
-
1
teaspoon
Dijon mustard
-
½
tablespoon
capers, rinsed, drained
-
1
tablespoon
nutritional yeast
-
½
teaspoon
sea kelp flakes seasoning
-
1
clove
garlic
-
¼
teaspoon
black pepper
Vegan Parmesan
-
¼
cup
cashews
-
2
tablespoons
nutritional yeast
-
a pinch
salt
Instructions
- Chop kale and combine it with capers in a large salad bowl.
- Prepare croutons by placing cubed bread on a baking sheet, drizzling with olive oil, and sprinkling with nutritional yeast and garlic powder. Bake at 400°F for about 8 minutes until toasted, then set aside.
- Make the dressing by blending together mayonnaise, tahini, lemon juice, Dijon mustard, capers, nutritional yeast, garlic, and black pepper until smooth.
- Toss the dressing with the kale salad and mix well.
- For the vegan parmesan, blend cashews, nutritional yeast, and salt until fine, then sprinkle over the salad.
- Top the salad with croutons and serve immediately.
Nutrition Facts (estimated)
Servings
12
Calories
93
Total fat
6g
Total carbohydrates
6g
Total protein
5g
Sodium
121mg
Cholesterol
0mg
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