Vegan Cashew Caesar Salad

Test Kitchen-Approved

Author Notes: A vegan take on the classic Caesar, with a creamy cashew dressing.

Find directions on how to make cashew cream here:
Sophie - Wholehearted Eats

Serves: 2


  • 1/2 cup cashew cream
  • 1 lemon, zested
  • 2 lemons, juiced
  • 2 cloves garlic
  • 1 teaspoon mustard
  • 2 tablespoons olive oil
  • 3 tablespoons nutritional yeast, divided
  • 1/8 teaspoon soy sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 5 cups kale, stems removed and torn into bite-sized peices
  • 1/2 cup salted and toasted sunflower seeds
  • 1 pinch smoked paprika
  • 1 avocado, diced
In This Recipe


  1. In a food processor, combine the cashew cream, lemon juice and zest, garlic, mustard, olive oil, 1 tablespoon nutritional yeast, soy sauce, and salt and pepper. Blend until smooth. Taste and adjust seasoning.
  2. Put the kale in a large bowl, sprinkle it with a pinch of salt, and a squeeze of lemon juice. Massage it until it begins to soften. Combine with the dressing, mixing well.
  3. Finally, combine the remaining 2 tablespoons nutritional yeast, smoked paprika, and sunflower seeds, and grind to a crumbly texture. Set aside.
  4. To assemble the salad, mix in the avocado and sprinkle with the sunflower crumble.

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