Vegan Kale Caesar Salad with Cashew Dressing

This massaged vegan kale caesar salad features a creamy, umami-packed cashew dressing and homemade croutons.

Caesar salad’s gotta be one of the world’s most beloved salads. Well, here in the US at least, since it’s on nearly every restaurant menu. Juicy leaves, funky dressing, crispy croutons… it’s just fun, ya know? As salads should be.

The inspiration for this one came from Dig Inn, a fast-casual chain here in NYC and one of my favorite lunch spots. All their vegetables are excellent, but the one I can never resist is the vegan kale caesar salad. The kale is tender, the dressing is creamy – it always leaves me wanting more.

The first time I had Dig Inn’s caesar was during Friendsgiving season and I had two potlucks coming up. While eating my lunch, I realized this would be the perfect thing to bring. Since F-giving is typically an ode to beige food (potatoes, mac-and-cheese, etc.), I figured we could use some green to balance things out. The salad turned out to be a hit at both parties, and has become a staple at all my gatherings since.

It’s all About the Cashew Dressing

The star of this vegan caesar is, of course, the dressing. The creamy, rich, briny sauce is made of…

• Soaked cashews. These give the dressing its creamy foundation.
• Capers + miso. Together, these replicate the salt and funk of anchovies (the main flavoring of traditional caesar dressing).
• Lemon juice. For bright tanginess.
• Mustard
• Garlic

Why You Should Massage Your Kale

Apart from the cashew sauce, what makes this kale caesar special is the art of the massage. If you’ve never massaged your kale before, you may be a little weirded out. But trust me, if you want to eat kale raw, a massage is a must!

In comparison to, say, romaine or arugula, kale is much tougher and more fibrous. If you eat it as is, you’ll be chewing for a looong time. Massaging kale with salt and acid – or an acidic dressing like this cashew caesar – softens the leaves, brings out their moisture, reduces their bitterness, and makes the greens easier to chew and digest.

Vegan Kale Caesar Salad Step-by-Step

Soak the Cashews: Begin by measuring out the cashews, covering them with boiling water, and setting aside for at least 30 minutes (or up to several hours). This softens the nuts and helps them blend up into rich, creamy goodness.

Make the Dressing: Next, drain the cashews and combine in a blender with capers, miso, Dijon mustard, garlic, lemon juice, salt, pepper, and fresh water. Puree until completely smooth and creamy. (I don’t advise doing this in a food processor, since the dressing will turn out gritty). The dressing should taste really strong – salty and tangy. Don’t be alarmed – it will mellow out when you add the kale.

Make the Croutons: Tear up some bread (preferably sourdough) and add it to a skillet, along with olive oil, smoked paprika, garlic powder, and salt. Toast until brown and crispy, tossing frequently to avoid burning. These take all of 5 minutes, so don’t skip them! They’re crunchy and pleasantly addictive – way better than whatever you can buy in a bag.

Stem the Kale: Clean the kale leaves under running water and pat dry with a kitchen towel. To remove the tough stems, hold the stem end in one hand and pull off the greens with the other, pulling the piece in opposite directions as you go. Then tear the greens into bite-size bits.

Massage the Kale: To finish the salad, put some kale in a very large bowl and drizzle with some dressing. Massage the leaves by firmly squeezing with your hands until the kale softens, and turns bright green and juicy – this takes a minute or two, so be patient. As the greens soften, gradually incorporate the rest of the kale and more dressing into the bowl. Toss the croutons into the salad and serve.

Make-Ahead Notes

You can prep all 3 elements (kale, croutons, dressing) in advance. When I make this vegan caesar for parties, I clean, stem, and tear up the kale the day before and keep it in the fridge. The croutons can be toasted, cooled, and kept in an airtight container at room temp for up to a day. The dressing can live in an airtight container in the fridge for ~5 days. This recipe makes 2 cups of dressing (enough for 2 large salads). If you plan to bring this to a potluck, bring the 3 elements separately and assemble the salad when you get there. You don’t wanna massage the kale too early – otherwise it’ll dry out before you eat it.

More greens this way…

• My Ultimate Sautéed Kale
• Vegetarian Collard Greens
• The Best Thanksgiving Salad
• Vegan Spanakopita Pie

Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation @thenewbaguette on Instagram.

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