Kale Caesar Salad with Creamy Vegan Dressing — Two Ways

A good salad needs a good dressing. And this kale Caesar delivers: creamy, garlicky, tangy dressing, tender greens and just enough crunch to keep you going back for another bite.

If you’ve been trying to eat more greens but need something a little more exciting, put this one on your list. I love this recipe because don’t need a long list of toppings when the dressing brings this much flavor.

I’m sharing two ways to make it: a cashew version that blends up rich and creamy, and a version made with vegan mayo for when you’d rather keep it nut-free. 

The Secret to a Better Kale Salad

Give your kale a little attention before you load up the bowl.

Remove the tough stems, chop the leaves into bite-size pieces, then wash and dry them well. Add a little dressing and gently massage the leaves with clean hands for a minute or two. You’ll notice the kale soften and take up less space in the bowl.

This small step makes a big difference in the texture. It also helps the dressing coat the leaves instead of sitting on top.

Kale Caesar Salad

Serves: 4 as a side or 2 as a main

For the Salad

• 1 large bunch kale, stems removed and leaves chopped, about 6 packed cups

• 1 cup of roasted chickpeas or croutons

• ¼ cup nutritional yeast or vegan Parmesan, plus more for serving

• Freshly ground black pepper

• Your choice of dressing below, added to taste

Optional: Crispy tofu makes it a more substantial meal. Grape tomatoes bring a natural, bright sweetness that contrasts well in flavor and texture.

Creamy Caesar Dressing: Choose Your Base

Cashew version:

• 1 cup raw, unsalted cashews

• ½ cup fresh water (more or less based on your desired consistency)

Without cashews:

• ¾ cup vegan mayonnaise

• Water or olive oil only as needed to thin

Add to either base:

• 2 garlic cloves

• 3 tablespoons lemon juice

• 1 tablespoon Dijon mustard

• 1 tablespoon drained capers

• 1 tablespoon vegan Worcestershire sauce

• ½-1 teaspoon maple syrup

• Pink sea salt and black pepper to taste

Make the Dressing

For the cashew version, cover cashews with hot water until softened, then drain. Blend with the fresh water and remaining dressing ingredients until smooth.

For the mayo version, blend mayonnaise with the remaining ingredients. Add water a little at a time if needed.

Taste and adjust seasoning as needed.

Assemble Your Salad

1. Place the clean, dry kale in a large bowl.

2. Add a few spoonfuls of dressing and massage gently for 1–2 minutes.

3. Toss with vegan Parmesan and more dressing as desired.

4. Finish with croutons, black pepper and any optional toppings. Serve.

A Few Easy Tips

Start with less dressing. You can always add more (and you may have some left over for another salad).

Keep the crunch for last. If you’re preparing this ahead, add the roasted chickpeas, croutons just before serving.

Check your Worcestershire sauce. Traditional versions often contain anchovies, so choose one labeled vegan.

Want more protein? Add in crispy tofu and sprinkle on hemp seeds

Whitney Miner is a Certified Holistic Nutritionist, Certified Yoga Instructor, Plant-Based Chef and Founder of Eat Plants & Prosper. She helps people bring more plants, intention and joy into everyday life through food and holistic wellness.