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Kite Hill's "Caesar" Salad
Kite Hills Caesar Salad Forager

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.

Makes 8 servings
Start to Finish: 40 minutes


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

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