For the Dressing

  • 1 cup Unsweetened Plain Cashewgurt®
  • 1 tablespoon green onion minced
  • ½ teaspoon garlic powder
  • 2 teaspoons fresh parsley minced*
  • ½ teaspoon dried dill
  • ½ teaspoon nutritional yeast flakes
  • ¼ teaspoon sea salt
  • pinch of ground black pepper
  • 4 cups of chopped Lacinato kale, stems removed
  • 1 cup of cherry tomatoes, halved
  • ¼ cup olive oil
  • pinch of sea salt


For the dressing, using a medium bowl, mix all of the dressing ingredients well.

In a large bowl, massage kale with olive oil and sea salt.

Toss Lacinato kale, cherry tomatoes, drizzle with vegan ranch dressing, some really good olive oil and top with hemp seeds.

Farmhouse Kale Salad

Find Forager Project near