Best Caesar Kale Salad
For the Caesar Dressing (makes 3/4-1 cup):
1/2 cup raw cashews, soaked overnight
1/4 cup water
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1/2 tablespoon Dijon mustard
1/2 teaspoon garlic powder
1 small garlic clove (you can add another if you like it super
1/2 tablespoon vegan Worcestershire sauce (I use Wizard’s
gluten-free brand)
2 teaspoons capers
1/2 teaspoon fine grain sea salt and pepper, or to taste

For the Nut and Seed Parmesan Cheese:
1/3 cup raw cashews
2 tablespoons hulled hemp seeds
1 small garlic clove
1 tablespoon nutritional yeast
1 tablespoon extra-virgin olive oil
1/2 teaspoon garlic powder
salt, to taste

2 medium bunch lacinato- Dino kale
Optional for a festive touch –
pomegranates, purple onion, persimmons, cranberries dried.

Directions:Soak cashews in a bowl of water overnight, or for at least a few hours. Drain and rinse. Prepare the dressing: Add the cashews and all other dressing ingredients (except salt) into a high-speed blender,and blend on high until the dressing is super smooth. You can add a splash of water if necessary to get it blending.
Add salt to taste and adjust other seasonings, if desired. Set aside.

  • Prepare the Parmesan cheese: Add cashews and garlic into a mini food processor and process until finely chopped.
  • Prepare the kale
  • Assemble: Add dressing to the salad

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