- 1/2 cup raw cashews
- 1/4 cup nutritional yeast
- 1 tsp garlic powder
- 2 tbsp olive oil
- 1 tsp Dijon mustard
- Juice of 1/2 lemon
- 1 tsp Bragg’s amino acids (or low sodium soy sauce)
- 1/2 tsp capers
- 1/3 cup water
- Salt and pepper to taste
- 1 head of kale, washed with stems removed and chopped or ripped to bite sized pieces
- Optional: Handful of cherry tomatoes, halved
Pour all ingredients (except kale and croutons) into a high speed blender and blend on high for 1 minute. I don’t soak my cashews before making this dressing because I do not want the dressing to be completely smooth. Stop blending before the dressing is completely smooth as the small pieces of the cashews are reminiscent of the texture of parmesan cheese.
Pour the dressing over your prepared kale and massage into the kale leaves. Toss with croutons before serving (use gluten free croutons if desired). I also like mine served with halved cherry tomatoes.
It seems to be in vogue right now for kale Caesar salads to be served with roasted chickpeas. I have 3 comments about this. First: you’ll have a more well-rounded salad with the chickpeas because they add protein. Second: it’s extra work to roast chickpeas – more than my busy life usually has time for. Third: they aren’t very good. I’ve tried a few different recipes and several different store-bought varieties and I find them dry and lifeless. If you love them, to each her own.