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On this wholesome twist, creamy tahini and pepita-based dressing take the place of eggs and anchovies for that basic tangy Caesar style.
January 26, 2026
Thick, creamy dressing and recent greens are paired with buttery, crunchy croutons and smoky vegan bacon bits for a flavor-forward vegan model of this basic salad on this recipe from the Consuming for the Planet Cookbook. Add a meatier protein equivalent to blackened tempeh or retailer purchased vegan rooster to make it even heartier.
What you want:
For the dressing:
½ cup uncooked pumpkin seeds
3 tablespoons lemon juice
2½ tablespoons Dijon mustard
1 tablespoon garlic powder
1 tablespoon tahini
1 tablespoon minced roasted garlic
½ teaspoon salt
¼ teaspoon floor black pepper
½ cup water
For the cashew parmesan:
3 tablespoons uncooked cashews
1 tablespoon dietary yeast
¼ teaspoon salt
⅛ teaspoon garlic powder
For the salad:
1 (5-ounce) bundle child kale salad greens
½ cup vegan bacon bits
1 cup diced tomatoes
1 cup vegan croutons
What you do:
- For the dressing, right into a high-powered blender, add all substances, and mix, scraping down sides as vital, till clean. Refrigerate at the very least 4 hours to permit taste to develop. Dressing will maintain in fridge for as much as 5 days in a tightly coated container.
- For the cashew parmesan, in a meals processor, mix all substances and course of to positive crumbs. Retailer in a tightly coated container in fridge for as much as a month.
- For the salad, in a big bowl, toss kale with bacon bits and ready dressing. Divide salad amongst 4 bowls or plates and prime every with tomatoes, croutons, and cashew parmesan.
For extra plant-based recipes like this, learn:
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