Vegan kale Caesar. How often have you ate a salad and thought of how satisfying it was? I eat many salads, but only once in a while do I eat one that I want seconds and thirds of, and am content with no other course than that. It’s all about the dressing, and you’ll see that I’m all about that, the sauces and pestos, too. This here is one of those salads that you’ll never tire of. It’s clean, rich, tangy, creamy, and decadent. All you need is a few minutes.
One very special ingredient I use in this dressing is a vegan egg powder from Follow Your Heart brand. It is sold in many health food stores and some Whole foods, but even online. The powder smells and tastes just like egg, and scrambles just like egg, is the perfect substitute for flavor and texture. I always have some in my cabinet and use it in my pancake batter, which it works great for. I’ve also made some amazing omelettes with it, as in this Vegan Eggs which I made to feature the product for those who don’t know of it. Find the product online here.
This is great with my Vegan Nut Free Parmigiano.
Yields: 1 cup dressing
- big bunch or de-stemmed chopped kale
- toppings; crushed walnuts, hemp seeds, avocado, cucumber, vegan Parmigiano (recipe below and link above)
- Caesar Dressing
- 1/2 cup soaked cashews (overnight is ideal)
- 1/2 cup leftover pasta water (after straining pasta) OR unsweetened nut milk
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 tsp dijon mustard
- 1 tbsp vegan egg powder
- 2 tsp black pepper
- 2 tsp salt
- dash of cayenne
- optional; 1/2-1 tbsp capers (if you are adding these do not add extra salt, unless desired, as they are already very salty)
- Avocado Caesar (above recipe plus below)
- 1/4 avocado
- 4 tbsp pasta water or unsweetened nut milk
- Vegan Parmigiano
- 1 cup raw sunflower seeds
- 1/4 cup nutritional yeast flakes
- 2 tbsp olive oil
- 1/2 tbsp salt
- 1 tsp pepper
Soaking the cashews the night before will really help with the blending texture and flavor, as they will have absorbed all the water and break apart easily. Rinse them well, and add all ingredients to the blender. You may want to leave the capers out if you don't want them blended, if you are using them.
Blend the Parmigiano ingredients, except for the olive oil, until it is a fine powder. Add the olive oil last and toss with a fork until it's evenly infused.
Toss a few tablespoons of Caesar with a bowl of the kale. It will spread easily so you won't need much. Top with the suggested toppings that I used.
The vegan parmigiano is a must on this.
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