Vegan Kale Caesar Salad: The Only One You'll Ever Need

For the Dressing

• 1/3 cup cashews raw
• 1/2 tsp dijon mustard optional
• 5-6 tbsp water as needed, to thin
• 1 1/2 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1 tsp capers
• 1 tsp worcestershire sauce
• 1/4 tsp garlic powder
• 1 tbsp nutritional yeast
• 1/4 tsp kosher salt to taste

For the Kale Salad

• 1 bunch lacinato kale
• 3 stalks green onion sliced on the bias
• 1 Avocado sliced or cubed, optional

For the Vegan Parmesan

• 2 tbsp hemp hearts
• 1/4 cup almonds raw
• 1 tbsp nutritional yeast
• 1 tsp extra virgin olive oil
• pinch kosher salt to taste

For the Caesar Dressing

1. Place your cashews in a bowl of water and soak them for at least 4 to 6 hours. You can also soak cashews for about 45 minutes in just boiled water if you have a high powered blender, like a vitamix. Then rinse and drain your cashews.
2. Add all of the ingredients for the caesar dressing into your blender and blend on high until smooth and creamy. Pour into a small container and set it aside. Then clean your blender out and pat dry as you'll use it again for the vegan parmesan.

For the Salad & Parmesan

1. Finely chop your kale into thin ribbons. Then add to a large salad bowl.
2. Add a small drizzle of extra virgin olive oil to the kale and mix with your hands to massage it in. This helps to soften it just a bit. Add in half of the sliced green onion and toss again.
3. Add the vegan parmesan ingredients to your blender and pulse to combine. You want to have them roughly chopped, so don't blend on too high or for too long.
4. Assemble your kale salad by adding the dressing to the bowl with the kale and green onion. Mix well with salad tongs. Then add the remaining green onion. Divide onto plates, top with vegan parmesan and avocado and crispy lentils if using.