Vegan Kale Caesar Roll-Ups — soft lavash bread filled with crisp romaine and kale, baked tofu strips, shredded vegan Parmesan, and a creamy cashew-and-tahini Caesar dressing. A satisfying, dairy-free take on the classic Caesar that works great for lunch, picnics, or an easy weeknight meal.
I love these Vegan Kale Caesar Roll-Ups because they deliver all the flavor and texture of a Caesar salad without any animal products. The dressing is rich and creamy thanks to a blend of soaked cashews and tahini, while Dijon mustard, garlic, nutritional yeast, lemon, and a splash of caper brine add the savory, tangy notes you expect from a Caesar.
The salad inside the roll-ups is a bright, crunchy mix: romaine and kale for structure, cherry tomatoes and cucumber for freshness, creamy avocado for richness, toasted pecans for crunch, and baked tofu for protein. The components come together easily and can be adjusted to taste or to use what you have on hand.
Vegan Kale Caesar Roll-Ups — Recipe Tips
These roll-ups are flexible and forgiving. If you prefer, swap baked tofu for roasted chickpeas or tempeh. Toasted pecans bring a buttery flavor, but walnuts or almonds work equally well. If you won’t eat all the wraps right away, store the dressing separately and dress only the portion you plan to serve to keep the greens crisp.
Lavash makes a great wrap because it’s thin and flexible, but tortillas or large flatbreads can be used if lavash is not available. For a different texture, lightly warm the lavash before assembling so it’s pliable and slightly pliant when rolled.
Vegan Parmesan varies by brand, so use the one you like best. The cashew-tahini dressing can be made a day ahead—giving it time to chill helps the flavors meld—and it keeps well in the refrigerator for several days.
Try These Other Amazing Vegan Recipes:
- Spicy Peanut Tofu Bowls
- Firecracker Tofu
Vegan Kale Caesar Roll-Ups
Lavash bread stuffed with romaine, kale, baked tofu, shredded vegan Parmesan, and a creamy cashew-and-tahini Caesar dressing.
Lunch
American
sandwich, vegan, vegetarian
20 minutes
0 minutes
1 hour
4
334 kcal
Ingredients
Dressing
- 1/4 cup raw cashews
- 1/4 cup tahini
- 1/3 cup water
- 1 1/2 tablespoons fresh lemon juice
- 1 garlic clove, minced
- 2 teaspoons nutritional yeast
- 1/2 teaspoon Dijon mustard
- pinch of cayenne pepper
- 2 teaspoons liquid from a jar of capers
- salt and pepper, to taste
Salad
- 3 cups chopped romaine
- 3 cups baby kale or chopped lacinato kale
- 1 cup cherry or grape tomatoes, halved
- 1/2 cucumber, diced
- 1 avocado, diced
- 1/4 cup toasted pecans
- 3 ounces baked tofu, cut into strips
- 1/4 cup shredded vegan Parmesan cheese
- 4 pieces lavash bread
Instructions
- Soak the cashews in a bowl of hot water for at least 1 hour. Drain and add the cashews along with the tahini, water, lemon juice, garlic, nutritional yeast, Dijon, cayenne, caper liquid, salt, and pepper to a blender. Blend until smooth. Taste and adjust seasoning as needed. Refrigerate until ready to use; the dressing can be made a day in advance.
- Combine the romaine, kale, tomatoes, cucumber, avocado, toasted pecans, baked tofu, and vegan Parmesan in a large bowl. Toss with the dressing, adding only as much as you like so the greens stay crisp.
- Warm the lavash briefly in the microwave or in a dry skillet until pliable. Place a generous strip of the salad mixture down the center of each piece of lavash.
- Roll the lavash tightly around the filling and cut each roll in half. Serve immediately.
Disclosure: Nutritional info is provided as an estimate only and can vary based on brands of products used and measuring techniques.
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