This cheesy vegan kale salad might be the ultimate proof that plant-based eating doesn’t mean giving up depth of flavor. Since sharing the kale salad that started it all, you’ve been asking for more – and I’m happy to oblige. This one is a little different, a little heartier, and packed with savory, cheesy (but dairy-free!) flavor.

The lemony, umami-rich dressing is built around nutritional yeast – if you’ve never used it before, prepare to fall in love. It’s creamy, savory, and exactly what this chewy farro and kale salad needs. Throw in juicy tomatoes, crunchy almonds, and fresh parsley, and you’ve got a meal that’s bright, satisfying, and wildly lunchbox-friendly.

😍 Why You’ll Love My Cheesy Vegan Kale Salad

If you’ve been waiting for a salad that’s hearty, craveable, and just as good on day three as it is on day one – this is the one. It’s got everything: chewy grains, creamy dressing, crunchy almonds, and that fresh, green energy we all want from a salad… without sacrificing satisfaction.

The dressing is a standout on its own. Lemony, savory, and packed with nutritional yeast, which gives it that addictive “cheesy” flavor without any dairy. If you’ve never used it before, this recipe is a great introduction. It clings beautifully to tender, massaged kale and adds depth to every bite.

This salad also happens to be incredibly practical. It’s quick to make (under 30 minutes start to finish), holds up beautifully in the fridge, and makes a generous batch. It’s proof that a plant-based meal can still feel rich, satisfying, and full of texture – no sad desk salads here.

🗒️ Ingredients

Tuscan Kale – This sturdy green becomes silky and tender once massaged with dressing. Look for Lacinato or Dinosaur kale.

Farro – A chewy, nutty whole grain that adds texture and substance.

Cherry Tomatoes – Sweet, juicy, and a bright contrast to the rich dressing.

Red Onion – Adds a bit of sharpness and crunch.

Sliced Almonds – Toasted to perfection, they bring a buttery crunch.

Fresh Parsley – For a burst of green freshness.

Nutritional Yeast – The not-so-secret ingredient that brings the “cheesy” flavor.

Lemon + Apple Cider Vinegar – Tangy, fresh, and perfect for balancing richness.

Garlic + Dijon Mustard – A punchy flavor base for the dressing.

Olive Oil – To blend it all together and give that silky finish.

👩‍🍳 How to Make My Cheesy Vegan Kale Salad

🫧 Bring a small pot of salted water to a boil.

🌾 Add farro and cook until tender—about 10–20 minutes for pearled farro. Drain and set aside.

🥄 While that cooks, make your dressing: add garlic, Dijon, nutritional yeast, lemon juice, apple cider vinegar, olive oil, salt, and pepper to a blender.

🔁 Blend until smooth and golden. Taste—it should be bold and savory. If it leans bitter, add a touch of honey to balance.

🥬 Place the chopped kale into a large bowl.

👐 Add the warm farro and pour over the dressing. Massage it all together with your hands (or use tongs if you prefer). The warmth helps soften the kale and lets the flavors really soak in.

🍅 Add cherry tomatoes, red onion, almonds, and parsley.

🔄 Toss everything together again so it’s evenly coated.

🥗 Serve right away or refrigerate for later

🥳 Enjoy!

🎩 Tips and Tricks

• Use warm farro to help soften the kale as you toss it.
• Toast your almonds in a dry pan until golden – it makes a big difference in flavor.
• Make the dressing ahead and keep in the fridge to cut down on prep time later in the week.

🌟 Variations

Want to switch things up while keeping that craveable flavor?

🍠 Add roasted sweet potato or squash for an autumnal twist.

🌿 Swap the parsley for fresh basil in summer.

🧀 Crumble in some vegan feta or your favorite plant-based cheese for extra richness.

🤲 Substitutions

• I call for Tuscan kale (also known as Lacinato or Dinosaur kale) but you can use regular green curly kale if that’s what you can find. Just be sure to massage the dressing in well 30 minutes before serving to tenderize the leaves.
• If you don’t have farro, quinoa and brown rice are welcome substitutions.
• Are you grain-free? Add some chickpeas to this salad instead of the farro.
• The one ingredient there really is no replacement for is the nutritional yeast in the dressing. If you don’t want to pick some up at the market (you can also order on amazon) make my Lemon Tahini Dressing instead.
• Another option is to leave out the nutritional yeast and use parmesan cheese instead. It won’t be vegan, and has a more classic cheesy flavor… it’ll still be delicious.

📓 Best served with

• Grilled tofu or chicken
• A crusty slice of sourdough
• Roasted carrots or cauliflower
• A glass of crisp white wine or sparkling water with lemon

👝 How to Store Leftovers

tore in an airtight container in the fridge for up to 5 days. The kale holds up beautifully, and the flavors get even better with time. It’s ideal for meal prep or packed lunches.

🧠 Common Questions