Vegan Kale Caesar Salad

At my company’s Christmas dinner this year, a co-worker asked me candidly, “Does anyone REALLY like the taste of kale? Or do you just tolerate it because it’s healthy?” It’s true that kale can be a bit of an acquired taste, especially if you don’t dress it properly. Thats why I’m excited to share this vegan kale caesar salad recipe.

bowl of kale caesar salad with a blender full of dressing

It comes from my friend Tess’s new book, The Perfect Blend, which is out in book stores now. All gluten-free and vegan, Tess (a.k.a. “The Blender Girl”) separates her recipes into 12 chapters, all categorized by health goals. For example, you can make recipes to gain energy, optimize protein intake, boost immunity, lose weight, lower carbs, combine foods for optimal digestion, and more.

the perfect blend cookbook

Featuring an assortment of smoothies, sides, entrees, and desserts, The Perfect Blend also serves as a nutritional guide, arming you with information about the health benefits of each recipe. More of Tess’s tempting recipes include:

  • Lick-Your-Plate Lasagna
  • Nosh-On-‘Em Nachos
  • Carrot Cake Crush
  • Pistachio Ice Cream
  • BBQ Mushroom & Bean Burgers
  • Life-Changing Chocolate Pudding

recipes from the perfect blend cookbook

I hope you’ll enjoy this new Kale Caesar recipe below. Unlike most creamy vegan dressings, I love that this one doesn’t use cashews as the base– instead it uses a combination of sunflower seeds, pine nuts, and miso for creaminess. As always, feel free to modify, leaving out the tempeh croutons or adding in your favorite optional boosters, as desired.

5 from 1 vote
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Vegan Kale Caesar Salad
Prep Time
10 mins
Cook Time
1 min
Total Time
10 mins
 
This energizing green spin on a classic crowd-pleaser is rich, creamy, and every bit as delicious as its conventional counterpart. Shredding the kale is key to nipping any bitterness in the bud. Loaded with a variety of healthy carbohydrate and protein sources, rather than the usual cashews in a vegan caesar, this is a light but satisfying meal. Hail to the kale! kale! caesar
Course: Salad
Servings: 6
Calories: 798 kcal
Author: from The Perfect Blend by Tess Masters
Ingredients
Tempeh Croutons
  • 2 tablespoons coconut oil (in liquid form), plus more as needed
  • 8 ounces (227g) tempeh, cut into very thin slices
Seed Cheeze
  • ½ cup (130g) hulled raw sesame seeds
  • 3 tablespoons nutritional yeast , plus more to taste
  • ½ teaspoon garlic powder , plus more to taste
  • ¼ teaspoon natural salt , plus more to taste
Caesar Dressing
  • ½ cup (120ml) filtered water
  • ½ cup (120ml) extra-virgin olive oil
  • 1 ⁄4 cup (60ml) fresh lemon juice, plus more to taste
  • 1 ⁄4 cup (40g) raw pine nuts, soaked
  • 1 ⁄4 cup (40g) raw sunflower seeds, soaked
  • tablespoons white miso paste
  • 1 tablespoon capers , drained
  • teaspoons gluten-free vegan Worcestershire sauce
  • teaspoons Dijon mustard
  • 2 teaspoons minced garlic (about 2 cloves)
  • ½ teaspoon natural salt , plus more to taste
  • 1/8 teaspoon freshly ground black pepper
Salad
  • 10 cups (500g) romaine hearts cut into ribbons (about 5 hearts)
  • 5 cups (150g) lacinato kale cut into ribbons (1 large bunch, stalks removed)
  • 2 cups (320g) shelled raw edamame
Optional Boosters
  • 2 cups (160g) shaved brussels sprouts 1 cup (130g) raw sprouted watermelon seeds 1 avocado, pitted, peeled, and sliced
Instructions
  1. To make the croutons, heat the coconut oil in a very large skillet over medium heat and add the tempeh pieces, arranging them in one layer without crowding. You may have to do this in two batches. Fry, until golden brown, about 2 minutes. Turn the pieces over and brown the other side, about 2 minutes. Remove from the pan and drain on paper towels, blotting with additional paper towels. Crumble into small pieces.
  2. To make the seed cheeze, throw the seed cheeze ingredients into a food processor and process until the seeds have broken up and the texture resembles Parmesan cheese. Tweak the nutritional yeast, garlic powder, and salt to taste.
  3. To make the dressing, throw all of the dressing ingredients into your blender and blast on high for about 1 minute, until smooth and creamy. Tweak the lemon juice and salt to taste.
  4. In a large salad bowl, mix together the romaine lettuce, kale, edamame, the brussels sprout and watermelon seed boosters, and the dressing. Toss in the croutons and three-quarters of the seed cheeze. Sprinkle with the remaining seed cheeze and top with slices of avocado.
Recipe Notes

Reprinted with permission from The Perfect Blend, copyright 2016 Tess Masters. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
Photography copyright 2016 by Anson Smart

Reader Feedback: What’s your favorite way to eat kale? 

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Comments

Sarah | Well and Full

Is it weird that I actually like the taste of kale?! But I will admit, it DOES taste better when properly dressed, like in this salad! It looks fantastic! 😀

patricia

I do not know what miso is. Is it very important to this recipe or could I make it without it?

Thank you

    Megan Gilmore

    Miso is a fermented soy paste– it’s found in natural food stores. I think it adds saltiness and creaminess, so you’ll just have to adjust the dressing to your taste if you decide to leave it out. 🙂

Gina Marie

I love the everyday detox cookbook and use it often. Thanks Megan! This recipe looks amazing and I am printing out the ingredients as we speak. I will share a recipe with you too, if that’s ok. I found that when making any salads with kale- I always cut out the rib, then chop up the Kale into small pieces and massage it with evoo and salt. Takes the bitterness out of the kale, but you have to eat it that day. Thanks again! You are an amazing chef.

http://www.chowhound.com/recipes/shredded-kale-tomatoes-feta-and-mint-salad-30733

    Megan Gilmore

    Thank you!!

    Gina Marie

    This was absolutely delicious. I can’t believe how good the flavor of the dressing was. I found the white miso in the refrigerated section of my local Asian market but I think Whole Foods carries it too. Thanks again! Love it!

Karlie

This sounds SO amazing especially those croutons!

Alyssa

This looks delicious; however, I have a nursling that is allergic to dairy and soy. Is there a good substitute I could use for the white miso paste? I was thinking potentially tahini for the creaminess and some extra salt? Thank you! Also, thank you so much for all of the wonderful dairy free recipes! When I first found out my son was allergic, I was so sad about all of the things that I couldn’t eat, but with the majority of your recipes being dairy/soy free, it has really opened up my eyes to all of the things I CAN eat!

    Megan Gilmore

    I think I would try just leaving it out– you can always add more salt if needed! I don’t typically keep miso in my fridge, either, so that’s what I would do. 😉

      Alyssa

      This turned out wonderful even without the Miso. We only had to add the tiniest bit of extra salt.

      Also, the Creamy Kale Salad in your exclusive preorder bonus has turned into a family favorite! Our 3 year old and 2 year old will happily devour a plateful whenever I make it! We have been adding in very thinly sliced brussel sprouts, dried cherries and slivered almonds, it is absolutely delicious!

        Lindsay Humes

        Oh, I’m so glad to hear that! It’s one of my favorite salads from the new book, too. 🙂

    Michelle

    They make a soy free miso out of chickpeas. Would work perfect in this case.

Marie

This is now one of my all time favorite salads! So delicious!

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