Creamy Kale Caesar
Serves 4
- 200g of Kale
For the Chickpea Croutons;
- 1 Tin of Chickpeas, Drained and Rinsed
- 1 Tablespoon of Olive Oil
- Sea Salt & Pepper
For the Dressing:
- 1/2 Cup of Cashews (75g)
- 3 Tablespoons of Olive Oil
- 60ml of Lemon Juice
- 1/2 Teaspoon of Dijon Mustard
- 100ml of Water
- 5g of Nutritional Yeast
- Sea Salt & Pepper
This creamy kale caeser is such great salad to have in your repertoire. Everyone loves a good caeser dressing and this one is so creamy and delicious and really simple. It’s good on any type of greens and makes a yummy dip too. The chickpea croutons are an added bonus and double up as crunchy snack to munch on if you have any extra.
Pour boiling water over the cashews and set them aside to soak for at least 10 minutes. Preheat the oven to 200’C.
Spread the chickpeas out on a roasting tray. Drizzle over the olive oil and good sprinkle of sea salt and pepper and shake the tray to toss them well. Pop them in the oven to roast until crisp, about 35 minutes.
Pull the kale leaves from the stalks (discard them) and add them to a large bowl. Squeeze and massage it with your hands for about a minute to soften it.
Add the drained cashews, lemon juice, olive oil, water, dijon, nutritional yeast and salt to your blender on blend on high until completely smooth. Keep going until it’s silky.
Toss the kale in the dressing and pour the crunchy chickpeas over the top.
1 Comments to Creamy Kale Caesar
Tried this recipe today and it’s delicious.