I’ve discovered that reinventing classic dishes often leads to unexpected treasures, and this vegan Caesar salad is one of my proudest creations. The traditional romaine gives way to sturdy kale leaves that I massage until they’re silky, while pomegranate seeds scatter ruby-like brilliance across the deep green canvas.
It’s a salad that breaks convention, trading anchovy-laced dressing for creamy cashew decadence and swapping croutons for crispy roasted chickpeas. Let me show you how this festive transformation came to be, and why it’s become my go-to dish for gatherings that demand both elegance and wholesomeness.
Recipe
This vibrant winter salad transforms the classic Caesar into a nutrient-rich vegan dish that maintains all the creamy, savory flavors of the original. Raw cashews create a silky dressing base, while nutritional yeast and capers provide the umami notes traditionally derived from anchovies and parmesan cheese.
The success of this salad depends on two key elements: properly massaged kale and perfectly crispy chickpea croutons. When kale is thoroughly massaged with olive oil, its tough fibers break down, resulting in tender, flavorful leaves that readily absorb the cashew Caesar dressing.
The roasted chickpeas add a satisfying crunch and protein boost, while pomegranate seeds bring bursts of sweet-tart freshness.
- 2 bunches curly kale, stems removed and chopped
- 1 pomegranate, seeded
- 1 can chickpeas (15 oz), drained and dried
- 1 cup raw cashews, soaked overnight
- 3 cloves garlic
- 2 tablespoons capers
- 2 tablespoons nutritional yeast
- 1 tablespoon Dijon mustard
- 3 tablespoons lemon juice
- 1/2 cup water
- 3 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
Preheat oven to 400°F. Pat chickpeas completely dry and toss with 1 tablespoon olive oil and 1/4 teaspoon salt, then spread on a baking sheet and roast for 25 minutes until crispy.
Meanwhile, blend soaked cashews, garlic, capers, nutritional yeast, mustard, lemon juice, water, remaining salt, and pepper until smooth and creamy. Remove kale leaves from stems, chop into bite-sized pieces, and massage with 1 tablespoon olive oil for 2-3 minutes until tender.
Toss kale with dressing, then top with pomegranate seeds and crispy chickpeas.
For optimal results, prepare the cashew dressing a day in advance to allow flavors to meld fully. Store roasted chickpeas at room temperature in an airtight container, though they may lose some crispiness over time.
If meal prepping, keep the dressed kale, pomegranate seeds, and chickpeas in separate containers, combining just before serving to maintain proper texture and prevent sogginess.
Step-By-Step Cooking Instructions
You’ll begin your culinary journey by soaking raw cashews overnight, which creates the creamy base for your Caesar dressing, while also roasting chickpeas until they achieve a satisfying golden crunch.
Next, you’ll transform those plump cashews into a rich dressing by blending them with garlic, capers, nutritional yeast, and seasonings, before turning your attention to massaging the kale leaves with olive oil until they become tender and silky.
Finally, you’ll bring everything together by tossing your massaged kale in the cashew dressing and crowning your creation with jewel-like pomegranate seeds and crispy chickpea croutons.
Step 1. Soak Cashews Overnight
The first step in creating this luxurious Caesar dressing begins the night before you plan to make your salad.
Place 1 cup of raw cashews in a medium-sized glass bowl and cover them completely with cool, filtered water. You’ll want to ensure there’s about two inches of water above the cashews, as they’ll expand while soaking.
Cover the bowl with a clean kitchen towel and let it rest on your counter overnight, or for at least 8 hours.
This soaking process will soften the cashews, making them incredibly creamy when blended and ensuring your dressing achieves that smooth, velvety texture you’re looking for.
If you’re in a hurry, you can speed up the process by using hot water and soaking for 2 hours, though overnight soaking yields the best results.
Step 2. Roast Chickpeas Until Crispy
While your cashews continue soaking, begin preparing the chickpea croutons that will add irresistible crunch to your Caesar salad.
Drain and rinse a can of chickpeas, then pat them thoroughly dry with a clean kitchen towel or paper towels. The drier they are, the crispier they’ll become.
Spread the chickpeas on a rimmed baking sheet and drizzle with two tablespoons of olive oil. Toss them gently to coat, then sprinkle with sea salt.
Slide the pan into an oven preheated to 400°F. Roast for 25 minutes, giving the pan a shake halfway through cooking. You’ll know they’re done when they’re golden brown and crispy on the outside.
Let them cool slightly before adding to your salad.
Step 3. Blend Caesar Dressing Ingredients
Now that your cashews have soaked overnight, drain them and add to a high-powered blender along with three cloves of garlic, two tablespoons each of briny capers and nutritional yeast, and a tablespoon of Dijon mustard.
Pour in three tablespoons of fresh lemon juice and a half cup of water to help achieve a smooth consistency.
Season your dressing with a teaspoon of sea salt and half teaspoon of black pepper, then blend everything on high speed until it’s silky and creamy.
You’ll want to scrape down the sides of your blender a few times to ensure all ingredients are thoroughly combined.
If the dressing seems too thick, add water a tablespoon at a time until you reach your desired consistency.
The result should be rich and luxurious, similar to traditional Caesar dressing.
Step 4. Massage Kale With Oil
With your Caesar dressing prepared and waiting, let’s focus on preparing the star ingredient of this winter salad.
First, remove the tough stems from your kale bunches and tear the leaves into bite-sized pieces. Place them in a large mixing bowl, making sure you’ve got plenty of room to work with the greens.
Drizzle a tablespoon of olive oil over the kale leaves.
Now comes the fun part – using your clean hands, start massaging the oil into the kale. Work the leaves between your fingers, gently squeezing and rubbing them for 2-3 minutes.
You’ll notice the kale beginning to soften and turn a deeper shade of green. This crucial step breaks down the fibrous texture, transforming your raw kale into tender, silky leaves that’ll better absorb the Caesar dressing.
Step 5. Toss and Garnish Salad
Once you’ve properly massaged your kale leaves, transfer them to your largest serving bowl and generously drizzle the creamy cashew Caesar dressing over the tender greens.
Using salad tongs or clean hands, gently toss the kale until each leaf is evenly coated with the rich dressing.
Now comes the beautiful finishing touches that’ll transform your salad into a feast for the eyes. Scatter the jewel-like pomegranate seeds across the dressed kale, allowing their bright ruby color to pop against the deep green leaves.
Finally, crown your creation with a generous handful of golden, crispy chickpea croutons. Don’t toss these final garnishes – let them rest on top so they maintain their distinct textures and create an inviting presentation that’ll have everyone reaching for seconds.
Why I Love This Dish
Because this vibrant Caesar salad brings together all my favorite textures and flavors, I’m absolutely smitten with how it transforms traditional ingredients into something fresh and exciting.
I love how the tender, massaged kale leaves provide the perfect backdrop for sweet pomegranate jewels and crunchy chickpea croutons. The creamy cashew dressing, with its savory depth from capers and nutritional yeast, reminds me of classic Caesar dressing but feels lighter and more nourishing.
What truly makes my heart sing is how this dish brightens up winter meals with its festive colors and satisfying contrasts.
Whether I’m serving it at holiday gatherings or enjoying it for a mindful lunch, it never fails to make me feel energized and grateful for plant-based cooking’s creative possibilities.
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