Candace Cameron Bure Vegan Kale Caesar Salad Recipe Guide

Are you looking to enjoy a fresh, vibrant salad that’s both nourishing and completely vegan? Candace Cameron Bure’s Vegan Kale Caesar Salad recipe is here to satisfy your cravings!

This salad offers a delightful twist on the traditional Caesar, swapping out dairy and anchovies for wholesome, plant-based ingredients without compromising on that creamy, tangy flavor everyone loves.

Whether you’re a long-time vegan or simply trying to eat more greens, this recipe is a fantastic way to pack your meal with nutrients, crunch, and flavor.

Kale is the star of this dish, known for its robust texture and health benefits, making every bite a powerhouse of vitamins. The dressing, made from cashews, lemon, and capers, delivers that classic Caesar zest, while crunchy homemade croutons add an irresistible texture.

This salad is perfect for a quick lunch, a side dish at dinner, or a party favorite. Let’s dive into how you can easily whip up this delicious, guilt-free salad in your own kitchen!

Why You’ll Love This Recipe

This Vegan Kale Caesar Salad recipe is a game-changer for several reasons. First, it’s incredibly nutrient-dense thanks to kale’s vitamins A, C, and K, as well as fiber and antioxidants.

Second, the creamy dressing is made with wholesome, plant-based ingredients, so you can enjoy that rich Caesar flavor without dairy or eggs. It’s also naturally gluten-free if you opt for gluten-free bread for croutons.

Another reason to love this recipe is its versatility. You can easily customize it by adding your favorite toppings like roasted chickpeas, vegan parmesan, or even grilled tofu for extra protein.

Plus, it’s quick to assemble once you prep your dressing and croutons. Whether you’re meal prepping for the week or cooking for guests, this salad impresses with minimal effort.

Ingredients

• 1 large bunch kale, stems removed and leaves chopped
• 1 cup raw cashews, soaked for at least 2 hours
• 2 tablespoons fresh lemon juice
• 2 tablespoons capers, drained
• 1 tablespoon Dijon mustard
• 2 garlic cloves, minced
• 1/4 cup water (more for desired dressing consistency)
• 2 tablespoons nutritional yeast
• 1 teaspoon apple cider vinegar
• Salt and freshly ground pepper, to taste
• 2 cups cubed bread (day-old works best) for croutons
• 2 tablespoons olive oil for croutons
• Optional garnish: vegan parmesan or toasted sunflower seeds

Equipment

• High-speed blender or food processor
• Large mixing bowl
• Baking sheet
• Knife and cutting board
• Measuring cups and spoons
• Salad tongs or large spoon

Instructions

1. Prepare the kale: Remove the tough stems from the kale and chop the leaves into bite-sized pieces. Place the kale in a large mixing bowl.
2. Make the croutons: Preheat your oven to 375°F (190°C). Toss the cubed bread with olive oil, a pinch of salt, and pepper. Spread evenly on a baking sheet and bake for 10-12 minutes or until golden and crispy. Stir halfway through to ensure even toasting. Set aside to cool.
3. Soak the cashews: If you haven’t already, soak the raw cashews in water for at least 2 hours or overnight. Drain before blending.
4. Blend the dressing: In a high-speed blender or food processor, combine the soaked cashews, fresh lemon juice, capers, Dijon mustard, minced garlic, water, nutritional yeast, and apple cider vinegar. Blend until completely smooth. Add salt and pepper to taste. If the dressing is too thick, add more water a tablespoon at a time until your desired consistency.
5. Massage the kale: Pour the dressing over the chopped kale. Using your hands, massage the dressing into the kale for about 2-3 minutes. This softens the kale, making it tender and easier to eat.
6. Assemble the salad: Add the cooled croutons to the dressed kale and gently toss to combine.
7. Serve immediately: Garnish with optional vegan parmesan or toasted sunflower seeds for extra flavor and texture. Enjoy fresh!

Tips & Variations

“Massaging kale is a small step that makes a huge difference in texture and flavor absorption.”

• Use different greens: If you prefer a milder flavor, substitute half the kale with romaine or spinach.
• Make it spicy: Add a pinch of cayenne pepper or smoked paprika to the dressing for a little kick.
• Protein boost: Toss in grilled tempeh, chickpeas, or your favorite plant-based protein to make this salad a complete meal.
• Nut-free option: Replace cashew cream with silken tofu blended with lemon juice and nutritional yeast for a nut-free dressing.
• Storage: Keep the dressing and salad components separate until ready to serve to maintain crispness. Store croutons in an airtight container for up to 3 days.

Nutrition Facts

Serving Suggestions

This Vegan Kale Caesar Salad is versatile and pairs well with a variety of dishes. Serve it as a refreshing side to your favorite vegan mains, or bulk it up with added protein for a hearty lunch.

It complements dishes like grilled tempeh, roasted vegetables, or vegan pasta beautifully.

For a delightful appetizer or snack, try pairing this salad with homemade vegan garlic bread or a light soup. If you love exploring plant-based cuisine, check out our Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food or the creamy delight of Lion’S Mane Mushroom Crumble Recipes.

Conclusion

Candace Cameron Bure’s Vegan Kale Caesar Salad is a fantastic recipe that proves plant-based eating can be both delicious and satisfying. With its creamy, zesty dressing and crunchy croutons, this salad is a fantastic way to enjoy kale in a new way.

It’s perfect for those who want to eat healthier without giving up the flavors they love.

Beyond just a salad, it’s a versatile dish that can be adapted to suit your taste preferences or dietary needs, making it a reliable recipe to keep in your culinary repertoire. Plus, it’s easy to prepare, making it ideal for busy weeknights or casual entertaining.

Try this recipe today and enjoy a fresh take on a classic favorite!

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