Prep time: 30 min.
Yield: 6 small bowls

Caesar Dressing:

• 1/2 cup raw cashews, soaked overnight or at least 3 hours

• 1/4 cup water + 1 tablespoon

• 2 tablespoons 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 potent)

• 1/2 tablespoon vegan Worcestershire sauce

• 2 teaspoons capers

• 1/2 teaspoon salt and pepper, to taste

For the Nut and Seed Parmesan Cheese:

• 1 cup raw cashews or brazil nuts

• 1/4 cup hemp seeds

• 1-2 small garlic cloves

• 1/4 cup nutritional yeast

• 1 teaspoon garlic powder

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1 bunch lacinato kale, de-stemmed

• 2 medium heads romaine lettuce 

• Handful or cherry tomatoes or cucumber slices for topping (optional)

Instructions:

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 into a high-speed blender, and blend on high until the dressing is smooth. You can add a splash of water if necessary to get it to the consistency you want. Add salt to taste and adjust other seasonings, if desired. Set aside.

Prepare the Parmesan cheese: Add all ingredients to a food processor and process on low for approximately 30 seconds.  The longer you process, the smaller the chunks will be.  You can pulse until mixture becomes very fine or leave some nuts crumbles if you want more texture. 

Prepare the lettuce: De-stem the kale and then finely chop the leaves. Place in a large salad bowl. Thinly chop the romaine into bite-sized pieces. Place into bowl along with kale and toss to combine.

Add dressing to lettuce and toss until fully coated. Sprinkle on as much cheese as you like and top with cherry tomato or cucumber slices if you like.  Add fresh black pepper. Serve immediately.