Vegan Kale Caesar Salad with Lentils
Vegan caesar dressing is simple and easy to make, with only a few ingredients, saves well in the refrigerator and tastes so much like regular Caesar. Thanks to dijon mustard, garlic, and creamy cashews, this vegan Caesar dressing has that classic tangy taste and creamy consistency.
If you’re trying to cut back on dairy or trying out veganism, bookmark this easy vegan Caesar dressing and pour it on everything!
How to make vegan Caesar dressing
- Soak cashews overnight or for at least 2 hours
- Drain and rinse the cashews and blend together with almond milk, garlic, lemon juice, and Dijon mustard
- Taste and adjust with salt and pepper as needed
Once you nail down this recipe, you’ll be making it all the time! For this salad, I used finely chopped kale and topped it with lentils, pomegranates, spiralized carrots, and avocado. Packed with vitamins and nutrients, this is a satisfying but easy vegan salad to make all winter long.
You can swap the lentils for quinoa or farro for a different flavor, consistency, and nutrient profile. The spiralized carrots add a nice crunch and extra veggies to this salad, while the pomegranates give it a hint of sweetness.
More Caesar dressing recipes:
- Vegan Kale and Sweet Potato Noodle Caesar Salad with Crispy Spiced Chickpeas
- Shrimp and Cucumber Noodle Salad with Greek Yogurt Caesar Dressing
- Gluten Free Caesar Zucchini Noodles with Lemon Parsley Chicken and Tomatoes
Watch our video to learn how to spiralize a carrot using the Inspiralizer and subscribe to our YouTube channel to watch more videos:
Nutritional Information & Recipe
Vegan Kale Caesar Salad with Lentils
Ingredients
- For the salad:
- 6 cups finely chopped kale
- 1 large carrot or 2 medium, peeled, Blade D, noodles trimmed
- 1 cup cooked lentils of choice I used brown
- ½ cup pomegranate arils
- 2 avocadoes peeled, pitted, sliced
- For the Caesar dressing:
- ¼ cup raw cashews soaked overnight or at least for 2 hours
- ¼ cup unsweetened plain almond milk
- 1 large clove garlic sliced
- ½ tablespoon freshly squeezed lemon juice
- ½ teaspoon Dijon mustard
- salt and pepper
Instructions
- Make the dressing. Drain and rinse the cashews. Place into a high speed blender along with the almond milk, garlic, lemon juice, and Dijon mustard. Season with salt and pepper. Blend until smooth.
- Pour 1/3 cup of the dressing into a large bowl. Reserve the rest in the refrigerator for up to 1 week (you’re going to want to use it again and again!) Add the kale and carrot noodles. Using your hands or tongs, toss together to coat the kale and carrots completely. I like to massage the kale a bit to soften it. Divide the salad into bowls and top each with lentils, pomegranates, and avocado and an extra drizzle of dressing, if you’d like. Serve.
comments