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Nov 02

Cheesy Dressing & Kale Salad

Do you think cheese it out of your reach since you’ve committed to a dairy and gluten-free lifestyle?  Guess again, my friend.  This cheesy sauce is rich, creamy and hits the spot.

I use it as a salad dressing (such as my kale salad below) or atop brown rice noodles to recreate good old mac ‘n’ cheese!

Nutritional yeast may be new to you…please don’t be scared off by the weird name.  This is the ingredient that gives it the cheese-like flavor and can be used is so many other recipes.


Cheesy Dressing



  • Place all ingredients in a small, personal blender such as the Tribest.

  • Blend until smooth and creamy.

  • Yields 1.5 cups.

  • Best served chilled which allows flavors to really set.

  • Freezes well in sealed container for up to 3 months.  Thaw in refrigerator 24 hours prior to using.


Cheesy Kale Salad


  • kale, freshly rinsed under water

  • cheesy dressing, chilled

  • raw sunflower seeds


  • Tear stems off wet kale leaves and rip into bite size pieces.  Discard stems.

  • Massage kale for a few minutes which softens it (don’t skip this step!).

  • Once the kale appears to have shrunk, add the cheesy dressing and desired amount of sunflower seeds and mix until all the kale is smothered in the cheesy sauce.



  1. kaity @ kaityscooking

    yummmm i love nutritional yeast and anything with it i no ill love this! but what can i sub the ume vinegar with you think? i dont no why i just cant stand that stuff i really have tried to like it to lol

    1. Jen

      Hello Kaity! I love nooch too, especially in my salads! You can skip the ume plum vinegar or replace with apple cider vinegar. I like it because it adds a bit of zest to the dressing; however it is not necessary if the zestiness doesn’t appeal to you. I like the ume plum vinegar in my scrambled eggs…it makes them really fluffy!

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