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Kite Hill's "Caesar" Salad

Only in California. That’s what we said to ourselves after we tasted cheese… made from nut milk. That’s the specialty of Kite Hill, a line of fine plant-based (aka vegan) dairy products. We wrangled the recipe for their “Caesar” salad, which uses Kite Hill’s Soft Fresh Truffle, Dill & Chive nut cheese, from product development director Monte Casino. It will convince even the staunchest nonbelievers.

RELATED: Asparagus Caesar Salad Recipe

8 servings

Garlic Croutons

1 loaf stale sourdough bread, cut into ½-inch cubes

1 teaspoon minced garlic

1 cup olive oil

2 tablespoons fresh thyme leaves

2 tablespoons chopped parsley

¼ teaspoon salt

¼ teaspoon freshly ground black pepper


4 ounces Kite Hill Soft Fresh Truffle, Dill & Chive cheese

6 tablespoons cold water

⅛ teaspoon minced garlic

2 tablespoons red wine vinegar

1 tablespoon chopped chives

¼ cup vegetable oil

¼ cup olive oil

Salt and freshly ground black pepper


Two 12-ounce bags baby kale

 1. Make the Garlic Croutons: Preheat the oven to 350°F. Line a baking sheet with parchment paper.

2. In a large bowl, toss the bread with the garlic, olive oil, thyme, parsley, salt and pepper. Toss until the bread is well coated.

3. Transfer the croutons to the prepared baking sheet and spread into a single layer. Bake until golden brown and dry, 10 to 15 minutes. Cool completely.

4. Make the Dressing: In a blender, pulse the cheese, water, garlic, vinegar and chives until fully pureed. With the blender running, gradually add the oils until the mixture is thick and emulsified, 2 to 3 minutes. Add salt and pepper to taste.

5. Make the Salad: To serve, divide the baby kale evenly among the plates, then top with a few tablespoons of dressing and a handful of croutons.

Garlic Croutons

405 calories

28g fat

32g carbs

7g protein

3g sugars


180 calories

19g fat

0g carbs

3g protein

0g sugars


42 calories

1g fat

7g carbs

4g protein

2g sugars


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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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