This Vegan “Cheesy” Caesar Salad with Kale and Roasted Beets is dairy-free, super savory, and deliciously healthy.
Who doesn’t love a classic Caesar salad? It’s creamy, tangy, salty, and bright all at once! This vegan version, a twist on a traditional Caesar salad, does not disappoint. It’s “cheesy” from the nutritional yeast, tangy and salty from the caper brine, nutty and creamy from the cashews, earthy sweet from the roasted beets, and boldly bright from fresh lemon juice. We are more than obsessed!
A traditional Caesar salad is usually served as green salad composed of romaine lettuce and croutons dressed with lemon juice, olive oil, egg, Worcestershire sauce, anchovies, garlic, Dijon mustard, Parmesan cheese, and black pepper. This Vegan “Cheesy” Caesar Salad with Kale and Roasted Beets is spin-off from the traditional Caesar Salad that uses romaine lettuce and a classic anchovy dressing.
This salad is vegan and dairy-free, and we also upped the nutrition factor with raw kale and roasted beets for extra fiber, vitamins, and minerals! This salad’s superstar ingredient is cashews, adding a deliciously nutty and creamy flavor and texture. Plus - cashews are rich in heart healthy fatty acids, plant power protein, and minerals, like zinc and magnesium. Cashews are super versatile in recipes and can be used to make vegan creamy dressings, vegan sour cream or cream cheese, and even decadent dairy-free cheesecakes.
If you follow a gluten-free diet, eliminate croutons or use gluten-free croutons. The remaining ingredients are gluten-free, so this recipe is easy to modify for various diet preferences.
You may also wish to up the “cheesy” factor by adding more nutritional yeast. This amazing food is packed with Vitamin B-12, which for some vegan diets is a tricky vitamin to receive naturally in foods. Plus - nutritional yeast tastes so good! We add it to almost everything.
Looking for more vegan beet salads? Try Beet and Carrot Raw Slaw, Beet and Purple Cauliflower Raw Slaw.
To add more vegan recipes to your day, try 100+ Vegan Lunch Ideas by Yum Vegan Food. Just think - you can try a new vegan recipe for the next 100 days! Happy eating!
VEGAN “CHEESY” CAESAR SALAD WITH KALE AND ROASTED BEETS RECIPE
INGREDIENTS (Serves 2-4 small side salads)
for salad
4 small roasted red and/or golden beets
1/2 medium kale bunch (about 4 cups)
2 tbsp chopped leeks
1/2- 1 cup croutons (optional)
for dressing
1/2 cup unsalted cashews, soak in water for a few hours or overnight for a softer texture)
1/4 cup lemon juice
1 tbsp Dijon Mustard
3-4 tbsp nutritional yeast (4 for extra “cheese”)
1 tsp water/brine from capers (this gives the dressing a salty ocean taste)
1/4 cup water
1 clove garlic, peeled
1/4 tsp black pepper
DIRECTIONS
Gently rinse beets (removing any leaves and stems if necessary - save for smoothies and soups).
Wrap beets in foil and roast at 350 degrees for 40-45 minutes (see our roasting tips for more details)
While beets are roasting, gently wash kale and remove all leaves from stems (save them to add to soups). Coarsely chop kale.
When beets are roasted (and easily pierced with a fork), remove skins (once cool enough to handle). Cut roasted beets in quarters or cubes.
In a high-speed blender, blend dressing ingredients until a smooth consistency remains. This may take a little patience, and if your dressing is too thick, add a little more water until you receive the preferred consistency.
Gently massage kale with dressing. Massaging kale breaks down the tough structure and provides a softer texture and less bitter flavor. You may also wish to massage kale before adding the dressing (as it can be messy), and this is possible with a little lemon juice and water. Then you may dress the salad after the kale is a little softer.
Add roasted beets and croutons and gently toss.
For extra “cheesy” flavor, sprinkle more nutritional yeast before serving.
For easy prep, this salad can be prepared a day beforehand, keeping the dressing and roasted beets on the side until ready to serve. Otherwise, the kale may get soggy from the dressing and beets.
Keep dressing in a little mason jar or container in the refrigerator for up to several days.
STILL HUNGRY?
