This vegan kale caesar salad is easy to make, so satisfying, and perfect for a crowd! This salad uses a mix of kale and romaine and is topped off with homemade croutons, vegan parmesan, and a creamy cashew caesar dressing.
Make the Homemade Croutons
2 Preheat the oven to 350 degrees F and line a baking sheet with tin foil or parchment paper.
3 Cut bread into 1 inch cubes and toss in olive oil, salt, pepper, garlic powder, and italian seasoning until evenly coated.
4 Spread the coated bread cubes onto the prepared baking sheet in one, even layer and bake for 15 minutes, or until golden brown and crispy. Feel free to flip them halfway through, but you don't have to.
Make the Caesar Dressing
7 Either soak cashews overnight, microwave them for 5 minutes in 1 cup of water, or boil them on the stove for 20 minutes. Drain.
8 Add soaked cashews, oil, water, garlic cloves, worcestershire, dijon mustard, capers and lemon juice into a blender and blend until smooth (should only take a minute).
12 If the dressing is too thick, add some more water until you've reached your desired consistency. Season with salt and pepper to your liking.
Assemble the Salad
11 In a large bowl, add chopped kale and romaine. Top with freshly shaved parmesan, freshly cracked pepper, the homemade croutons, and the vegan caesar dressing. Toss to combine and serve immediately.
