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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 potent) 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...