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Vegan Kale Caesar Salad

Ingredients

• 2 bunches of kale
• 1 tsp salt
• 1 lemon
• 1/2 cup raw pepitas (pumpkin seeds)
• 1 cup whole (unroasted) cashews, soaked for 1/2 hour
• 1 snack-size (2-by-3-inch) sheet roasted nori, crumbled (optional)
• ¼ cup nutritional yeast, plus more for serving
• ¼ cup fresh lemon juice (from 1 to 2 lemons)
• 3 garlic cloves
• 2 teaspoons brine from a jar of capers
• ½ cup olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon white miso paste
• ¾ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• fresh parsley, finely chopped
• freshly grated vegan parmesan cheese to serve on the side

Procedure

1. Remove the stems of the kale and discard in compost. Chop the leaves into small pieces and put into large bowl. Squeeze juice of 1 of lemon onto the kale, drizzle 2 Tablespoons of olive oil and sprinkle 1 teaspoon of salt. Massage the kale leaves for 3 minutes, until softened. Set aside.
2. In food processor, pulse all the ingredients, except the olive oil.
3. With the food processor running, Add the Olive oil in a drizzle through the opening in the top.
4. Toss with kale, pepitas, and croutons right before eating.
5. Garnish with Cheese alternative