This has got to be the most addictive salad on earth. It beats real Caesar hands down. It does take a bit more prep, but like all good salad recipes, it’s worth it. If you have an extra large bunch of kale you may want to double the cashew cream recipe. Use leftover cashew cream as a dip for crudités.
For a carb free version, you could double the roasted chick peas, and omit the croutons. Enjoy!
1 bunch kale, washed
1 cup natural cashews (raw)
1/2 cup Nutritional Yeast
1 tablespoon Miso paste
1 tablespoon cider vinegar
2 tablespoon olive oil
1 tin chick peas (225g), drained
1 teaspoon turmeric
1/4 teaspoon salt
1 cup homemade croutons
Step 1: Cover cashews with water and allow to soak for 30mins – 1 hour. Tear kale into small pieces and set aside in medium sized salad bowl. Turn oven up to 375 (200C)
Step 2: Prepare a sheet pan and add chick peas, 1 tablespoon of the olive oil, the salt and turmeric. Place into the heated oven and roast about 20-30 mins. Jostle the pan half way through. You want the chick peas slightly crunchy but not burnt.
Step 3: While the chick peas cook, make the cashew cream. Drain the cashews and add to a blender with the nutritional yeast, miso, cider vinegar, 1 tablespoon olive oil and 1/2 cup water. Blend until smooth.
Step 4: Assemble. Add the cooled chick peas to the kale, with the croutons if you’re using them, and the cashew cream. Use tongs to toss.