Salads
This By Chloe kale Caesar salad recipe transforms a classic into something unexpectedly modern—crispy celery crowns and smoky herb cream cheese elevate every bite. 🌟 The secret lies in roasting the kale until tender-crisp and using nutritional yeast for that signature umami depth without dairy.
I developed this after realizing store-bought Caesar just wouldn't cut it for plant-based eaters.
What sets this salad apart is the technique: celery sticks are transformed into delicate, crispy crowns that add texture, while the dressing combines cashew cream with smoked paprika and garlic for a rich, savory profile.
No complicated steps—just simple ingredients that deliver restaurant-quality results. The key is patience with the roasting and proper dressing emulsification.
By the time you assemble it, you'll have a vibrant salad with perfectly wilted kale, crispy celery crowns, and a velvety dressing that clings beautifully. The smoky herb cream cheese adds a luxurious touch without overpowering the fresh vegetables.
This is the kind of dish that looks impressive but comes together in under 30 minutes.
Perfect for meal prep or elegant gatherings, this salad keeps well for 2 days in the fridge. The flavors actually improve as the dressing melds with the kale. Let's make this modern twist on a classic—it's about to become your new favorite salad recipe.
Ingredients for by chloe kale caesar salad
Modern Caesar salad ingredients that deliver restaurant-quality flavor without dairy or fuss.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Kale Leaves 🥬 | 12 oz | Stems removed, chopped |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | For roasting kale |
| Celery Sticks 🥬 | 2 whole | Thin, cut into 3-inch pieces |
| Raw Cashews 🥜 | ½ cup | Soaked in hot water |
| Nutritional Yeast 🍃 | ¼ cup | For umami flavor |
| Smoked Paprika 🌶️ | 1 tsp | For smoky depth |
| Garlic Cloves 🧄 | 2 cloves | Minced for dressing |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Fresh Herb Blend 🌿 | 2 tbsp | Chives + parsley, chopped |
| Vegan Cream Cheese 🧀 | 4 oz | For herb cream layer |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | For seasoning |
| Freshly Ground Black Pepper 🌶️ | ¼ tsp | For finishing |
| Cracked Black Peppercorns 🌶️ | ½ tsp | For celery crowns |
The kale is the star—lacinato or curly both work, but avoid wilted leaves. Trader Joe's has great pre-washed kale, or grab a bunch from the farmers market. The celery? Look for crisp, firm stalks—no rubbery ends. For the cashews, soaking in hot water (not boiling) for 10 minutes softens them perfectly for blending. Nutritional yeast is a game-changer here—Bob's Red Mill is my go-to brand, but any good quality will do. The smoked paprika adds that signature Caesar depth without any meat products.
No cashews? Silken tofu or extra-firm tofu works in a pinch—just blend longer for creaminess. Running short on celery? Substitute with crisp fennel bulbs for a different but equally elegant texture. The herb blend can be swapped for dried herbs at half the amount, but fresh is ideal. For the vegan cream cheese, Kite Hill or Violife brands melt beautifully. The key to crispy celery crowns? Baking at 400°F for exactly 12 minutes—no more, no less. And trust me, the cracked peppercorns on those crowns make all the difference.
Store the dressing separately in a sealed jar for up to 5 days—it actually gets better as flavors meld. The roasted kale keeps 2 days in the fridge if stored in an airtight container. For meal prep, I portion the dressing and kale separately, then assemble right before serving. The celery crowns? Best eaten fresh—they lose crispness after 24 hours. This salad tastes even better the next day as the dressing soaks into the kale, so make extra if you can.
Why You'll Love This Recipe
- No-Chop Nightmare: I’ll admit, I used to dread massaging kale—until I realized raw cashews and olive oil do 90% of the work for you. Just tear those leaves, toss with the dressing, and let the cashews’ natural creaminess soften everything while you sip your wine. (Yes, even on a Tuesday night.)
- Umami Bomb: That nutritional yeast isn’t just a sprinkle—it’s the secret weapon. One whiff of it toasted in olive oil, and suddenly you’re drowning in that cheesy, nutty, savory punch that makes store-bought Caesar dressing look like a sad afterthought. The celery adds this fresh crunch that cuts through the richness like a knife.
- Lunchbox Hero: Between us, this salad holds up way better than you’d think. Pack it in jars the night before—the sturdy kale stays crisp, the cashew dressing clings to everything, and by noon, you’re the office snack savior. My coworker still texts me photos of her “mystery salad” and asks for the recipe. (It’s yours now.)
- Pantry Stash: Honestly, you’re probably already making this. Olive oil? Check. Cashews? Probably in your snack drawer. Nutritional yeast? If you’ve ever bought vegan cheese, you’ve got it. No last-minute grocery runs—just raid what’s there, toss it together, and suddenly you’ve got a salad that costs less than takeout but feels like a fancy bistro dish.
Step-by-step instructions for crispy celery crowns with smoky herb cream cheese
Here's how to make this salad shine—crispy, smoky, and packed with flavor every bite.
🔥 Step 1: Roast the Kale Until Crispy
Preheat your oven to 400°F and line a baking sheet with parchment paper. Toss the 12 oz chopped fresh kale leaves with 0.25 cup extra-virgin olive oil and 0.5 tsp diamond crystal kosher salt until evenly coated. Spread in a single layer—don't crowd the pan or they'll steam instead of crisp.
Roast for 12-15 minutes until the edges are deep golden brown and the leaves are crispy. Flip halfway through for even browning. Watch closely after 10 minutes—kale burns fast once it hits that perfect crisp. Let cool slightly before assembling.
👨🍳 Step 2: Make the Smoky Herb Cream Cheese
In a small bowl, combine the 4 oz vegan cream cheese, 2 tbsp fresh herb blend, 2 tbsp lemon juice, 0.25 cup nutritional yeast, 1 tsp smoked paprika, and 0.25 tsp freshly ground black pepper. Mix until completely smooth—no lumps! The nutritional yeast gives that classic Caesar umami kick without dairy.
Taste and adjust seasoning. I like to add a pinch more salt if needed—this is your flavor base. Cover and chill while you prep the celery crowns. The cold cream will hold its shape better when you assemble everything.
🍳 Step 3: Create Crispy Celery Crowns
Heat 0.25 cup extra-virgin olive oil in a skillet over medium heat. Add the 2 whole celery sticks (cut into 3-inch pieces) and cook for 3-4 minutes per side until golden brown and crispy. You want them to look like little celery "flowers"—that's when they're perfect.
In the last minute, sprinkle with 0.5 tsp cracked black peppercorns for extra crunch and flavor. Remove with tongs and drain on paper towels. These crispy crowns are the star of your salad—don't skip this step!
🥘 Step 4: Assemble the Salad
In a large bowl, combine the roasted kale and crispy celery crowns. Drizzle with any remaining oil from the skillet and toss gently. Dollop the herb cream cheese evenly over the top, then fold just until combined—you want those creamy ribbons to peek through.
Garnish with extra cracked peppercorns and fresh herbs if you like. Serve immediately while everything's crispy. The contrast of smoky, creamy, and crispy textures makes this salad unforgettable—trust me, you'll want seconds!
Pro Tips For Making By Chloe Kale Caesar Salad
- MASSAGE THE KALE FIRST: I learned this the hard way—skipping the massage just leaves you with a salad that feels like eating a mouthful of cardboard. Use your hands (or a wooden spoon) to really work that olive oil into the kale stems for at least 30 seconds. The goal is to soften those tough fibers so they don’t turn your Caesar into a chewy disappointment.
- SOAK CASHEWS IN HOT WATER: Raw cashews are stubborn little things. If you’re using them for the creamy dressing, soak them in hot (not boiling) water for 15 minutes instead of cold. This cuts their soaking time in half and guarantees they’ll blend into a silky texture—no gritty surprises in your dressing.
- SALT THE CASHEWS BEFORE BLENDING: This is the thing that matters most for that rich, nutty depth in the dressing. Toss the soaked cashews with a pinch of salt before blending—it enhances their flavor and prevents the dressing from tasting flat. Trust me, your salad will thank you.
- DRESS THE KALE LAST: Add the dressing to the kale right before serving, not while prepping. Kale has a habit of absorbing liquid like a sponge, and if you toss it too early, you’ll end up with limp, soggy leaves. Keep the dressing separate until the final minute for maximum crunch and freshness.
Make-ahead tips for this recipe
Dressing Prep Ahead
Make the dressing the night before—it actually tastes better after resting. Blend the soaked ½ cup raw cashews, 2 minced garlic cloves, 2 tbsp lemon juice, ¼ cup nutritional yeast, 1 tsp smoked paprika, and ¼ cup water until silky smooth.
Store in an airtight jar in the fridge. The flavors meld beautifully overnight, creating that signature Caesar depth without dairy. 🌱
Kale Roasting Shortcut
Prep the kale the day before by chopping and storing it in a sealed container with a paper towel to absorb moisture. When ready to roast, simply toss with ¼ cup olive oil and ½ tsp salt right before baking.
This saves time and keeps the leaves crispier longer. I do this when I'm prepping for busy weeknights—it makes assembly a breeze. ✨
Celery Crowns Strategy
Make the crispy celery crowns fresh, but you can prep the celery sticks ahead by cutting them into 3-inch pieces and storing them in water in the fridge for up to 2 days.
When ready to cook, pat dry and proceed with the recipe. The crowns stay crispy for about 1 hour after cooking, so I always make them last when assembling. 🥬
Portioning for Meal Prep
Divide the roasted kale and dressing into separate airtight containers for up to 2 days of meal prep. Keep the celery crowns separate and add them fresh when serving.
This way, you get that perfect crunch every time. I like to portion the herb cream cheese in small containers too—it stays fresh and ready to dollop. 📅
Freezing for Later
While the celery crowns don't freeze well, you can freeze the dressing and roasted kale separately for up to 1 month. Thaw overnight in the fridge, then gently reheat the kale in a dry skillet for 2-3 minutes to restore crispness.
The dressing will be perfect as-is. This is my go-to strategy for batch cooking when I know I'll be busy. ❄️
Assembly Timeline
Plan to assemble the salad within 30 minutes of cooking the celery crowns to maintain their crispness. Keep the herb cream cheese chilled until ready to use. I find it easiest to assemble everything on a large platter, then divide into bowls for serving.
This keeps the textures intact and makes it look restaurant-worthy. 💫
Nutrition facts
Frequently asked questions
Can I make this kale Caesar salad without cashews?
For a creamy texture, substitute cashews with ½ cup silken tofu or ¼ cup extra-firm tofu (blended until smooth). The key is blending longer to achieve that velvety consistency. If you're avoiding all nuts and tofu, try ¼ cup sunflower seeds soaked in hot water for 10 minutes—they work surprisingly well for binding the dressing.
How do I get the celery crowns extra crispy?
Start with thin celery sticks (about ¼-inch thick) and cut them into 3-inch pieces. Heat the oil over medium heat until shimmering, then cook the celery in batches to avoid crowding. The secret is patience—let them cook 4 minutes per side until deeply golden. Finish with cracked peppercorns while still hot to lock in the crispness.
Can I use regular Caesar dressing instead of making the vegan version?
Swap the vegan dressing for ½ cup traditional Caesar dressing and skip the herb cream cheese. For extra richness, dollop with 2 tbsp sour cream or Greek yogurt and sprinkle with ¼ cup grated Parmesan. The crispy celery crowns and roasted kale will still shine—this makes a great hybrid version for non-vegetarians.
What's the best way to reheat leftover roasted kale?
Reheat in a dry skillet over medium-low heat for 2-3 minutes, stirring constantly, until crispy again. Avoid microwaving—it makes kale soggy. For extra crispiness, spread the reheated kale on a baking sheet and broil for 1-2 minutes (watch closely!). Store leftovers in an airtight container with a paper towel to absorb moisture.
Can I add protein to this salad?
Yes! Try adding ½ cup roasted chickpeas (tossed with smoked paprika) or 4 oz grilled tofu cubes for plant-based protein. For meat-eaters, grilled chicken or shrimp work beautifully. Just add them after roasting the kale and crisping the celery to keep everything warm and crispy. The protein pairs especially well with the smoky herb cream cheese.