Vegan Creamy Kale Salad
Transform your greens into a crowd-pleasing masterpiece with this Vegan Creamy Kale Salad, a vibrant and nutrient-rich creation that’s perfect for a quick lunch or a stunning side dish. Featuring tender kale massaged with a creamy, dairy-free dressing made from soaked raw cashews, tangy lemon juice, and savory nutritional yeast, this salad is packed with flavor and wholesome ingredients. Crisp cucumber, sweet cherry tomatoes, and sharp red onion add refreshing layers of crunch, while slices of buttery avocado lend a luxurious finish. Ready in just 20 minutes and free of animal products, this highly customizable dish is a go-to for health-conscious eaters and plant-based enthusiasts alike. Plus, it’s easy to make ahead, ensuring every bite is bursting with bold flavor! Keywords: vegan kale salad, creamy vegan dressing, healthy plant-based recipes, easy vegan lunch ideas.
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Recipe Information
Ingredients
- 6 cups kale leaves
- 1 cup cherry tomatoes
- 1 cucumber
- 0.5 red onion
- 1 cup raw cashews
- 0.5 cup water
- 2 tablespoons lemon juice
- 2 tablespoons nutritional yeast
- 1 garlic clove
- 2 teaspoons maple syrup
- 1 teaspoon Dijon mustard
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 avocado
Instructions
Start by preparing the kale. Remove the tough stems and wash the leaves thoroughly. Tear the leaves into bite-sized pieces and place them in a large bowl.
Halve the cherry tomatoes and dice the cucumber. Thinly slice the red onion. Add these vegetables to the bowl with the kale.
To create the creamy dressing, soak the raw cashews in hot water for about 10 minutes to soften them, then drain.
In a blender or food processor, combine the soaked cashews, water, lemon juice, nutritional yeast, garlic clove, maple syrup, Dijon mustard, salt, and black pepper. Blend until smooth and creamy, adding more water if needed to reach your desired consistency.
Pour the dressing over the kale and veggies in the bowl. Use your hands or a salad spoon to massage the dressing into the kale leaves, ensuring everything is well coated.
Slice the avocado and place the slices on top of the salad.
Serve immediately or refrigerate for up to 2 hours to allow the flavors to meld.
Nutrition Facts
Calories |
1222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.2 g | 96% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1275 mg | 55% | |
| Total Carbohydrate | 113.0 g | 41% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 29.0 g | ||
| Protein | 52.7 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1030 mg | 79% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 3908 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
