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Vegan Kale Caesar Salad Recipe

Vegan Kale Caesar Salad Recipe

Happy Sunday wanderers! I am currently writing this post from the comfort, warmth & limited wi-fi of The Doghouse Pub on St. John on the US Virgin Islands, aka my favorite place in the world with a drink in hand. In this post I am going to explain to you how to make a large party size batch of vegan kale caesar salad. I brought this to Christmas and it was a hit! This recipe was inspired by the vegan kale caesar that I had at the Daniel Webster in Sandwich, MA. I was surprised that they had something so creative and inclusive on their menu. Luckily they had their dressing's ingredients on the menu so I just guessed on the ratios and preparation and it turned out fabulous. 

What you'll need:

  • Kale (1 bag)
  • Silken Tofu (1 block) 
  • Unsweetened/ unflavored non-dairy milk (I chose plain soy milk because I find it is creamiest)
  • Cracked Pepper
  • Sea Salt
  • Nutritional Yeast
  • Garlic (powdered or fresh)
  • Olive Oil
  • 1 Lemon
  • Vegan Bread (no eggs no milk)

For the croutons use your favorite kind of bread and cut or rip it to your desired crouton size. I cut my bread into long strips and used my hands to rip the strips into smaller bits. Place them all in a bowl and coat with a generous amount of olive oil, salt, pepper, and garlic powder. Combine in the bowl with your hands. Spread croutons on a baking sheet and bake in the oven for 15 minutes on 350 degrees fahrenheit  or until crisp. While they are baking you can put together your mock caesar dressing.


For the dressing combine one block of silken tofu, the juice of one lemon, nutritional yeast, salt, pepper, and unflavored plant milk into a blender. Hint: adjust amount of nutritional yeast, salt and pepper to your desired taste and use the soy milk to achieve desired consistency. It is always best to start with a small amount of spices and milk and then add from there. I used an estimated 2-3 tablespoons of nutritional yeast and from 1/3-1/2 cup of milk. I found it tasted best with lots of cracked pepper and a moderate amount of salt. I think adding a couple of bulbs or roasted garlic would have taken this dressing next level! My end result was enough to fill a small mason jar, happy blending! 


I brought this recipe for a Christmas party so I arranged it to be a party sized serving. I combined one bag of kale, my whole jar of dressing and my croutons into a large serving bowl. If you are planning on left overs I would suggest leaving the croutons to the side so they stay crunchy. Just store them in a tupperware or bag. To figure out how long your dressing will be safe to eat for just check the "best by" dates of your milk and tofu. You can store your dressing in a jar in the fridge if you are just using it forindividual portions. I had plenty of leftovers and the kale coated in the dressing held up very well in the fridge since kale is a tougher green and doesn't wilt easily. I was eating it up to four days after the party I went to. 

I hope you find this recipe helpful and try it at home. Tag me in an Instagram story if you try it out and I'll mail you a free sticker!

Wander often & wonder always,

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