A simple healthy twist on the classic caesar salad. Dairy free, creamy and delicious! #vegan #plantbased #dairyfree #healthy #caesar #salad #recipe

Simple Kale Caesar


Ordering a traditional Caesar salad at a restaurant can be as unhealthy as ordering a plate of fries...

Yes, there are greens (bonus points for the veggies), but they're usually covered in an unhealthy, inflammatory dressing that is pretty high in cholesterol. Sigh.

Enter the popular plant based kale Caesar. It's definitely become a common item in healthy cookbooks and on plant based restaurant menus. I've tried and loved many different recipes, the issue being they're complicated or time consuming. As you know, I like to keep healthy plant based eating simple and 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. 

And that is how we take an artery clogging traditional Caesar dressing and make it a heart healthy, anti-inflammatory and vitamin rich! 

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



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

Tips & Nutrition

This delicious salad can easily become a meal by adding roasted chickpeas, avocado and seeds. 

The kale is hearty and therefore this salad can be made the night before, refrigerated and enjoyed the next day for a quick 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 it and use it another day as a sauce on top of roasted veggies or in a power bowl. 


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 and rinse. I usually do this while I'm washing and chopping the kale. 

In a high speed blender or food processor combine the cashews, 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 are 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 want to have all the kale leaves coated well. Sprinkle the nutritional yeast on top and toss the salad again to combine. Serve immediately. 


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