Massaged Kale Caesar Salad with Vegan Parmesan and Croutons
Ingredients
- 6-7 oz (170-198 g) roughly chopped Kale
- 1/3 cup (43 g) or more grated Vegan Parmesan
- 1/3 cup (50 g) TerraSoul Raw Mylk Cashews
- 1/3 cup plus 2 Tbsp (68 g) Go Raw Sprouted Sunflower Seeds
- 1/3 cup (20 g) Nutritional Yeast
- 2 cloves Garlic
- Juice from 1 small Lemon
- 1 Tbsp (15 ml) Bragg Liquid Aminos or light soy
- 2 tsp (10 ml) Vegan Worcestershire Sauce
- 2/3 - 1 cup (158 -237 ml) of Water
- Salt & Pepper to taste
- 4 slices (160 g) thick crusted Bread, cut into cubes
- 1 1/2 Tbsp (22.5 g) Vegan Butter, melted
- 2 tsp (10 ml) Olive Oil
- 3 cloves of Garlic, crushed
- Salt & Pepper to taste
Preparation
Make the Croutons
Toss the cubed Bread with melted Butter, Olive Oil, crushed Garlic, Salt & Pepper until coated.
Spread on a baking sheet and bake at 350°F (175°C) for 15-17 minutes until golden and crispy.
Make the Caesar Dressing
Soak Cashews and Sunflower Seeds in hot water for 25 minutes, then rinse and drain.
Blend soaked Cashews, Sunflower Seeds, Nutritional Yeast, Garlic, Lemon Juice, Bragg Liquid Aminos, Vegan Worcestershire Sauce, Salt, Pepper, and 2/3 cup Water until smooth.
Add more Water if needed for desired consistency.
Prep the Kale
Remove leaves from the stem and roughly chop the Kale.
Massage the Kale by squeezing handfuls between your hands until it's softened.
Assemble the Salad
Pour about 1/3 of the dressing over the Kale, add grated Vegan Parmesan and desired amount of Croutons.
Toss the salad thoroughly and serve with additional Dressing on the side.