Salad:

• 2 (8-ounce) bunches kale, chopped
• 3 tablespoons capers, rinsed, drained

Croutons:

• 2 slices whole grain bread, cubed
• 1 tablespoon extra virgin olive oil
• ½ teaspoon garlic powder
• 1 tablespoon nutritional yeast

Vegan Caesar Dressing:

• ¼ cup vegan mayonnaise
• 2 tablespoons tahini
• ½ lemon, juiced
• 1 teaspoon Dijon mustard
• ½ tablespoons capers, rinsed, drained
• 1 tablespoon nutritional yeast
• ½ teaspoon sea kelp flakes seasoning (i.e., Maine Coast, Bragg)
• 1 garlic clove
• ¼ teaspoon black pepper

Vegan Parmesan:

• ¼ cup cashews
• 2 tablespoons nutritional yeast
• Pinch salt