Kale Caesar Salad
Author: Tara Milhem
Serves: 2 servings
- ¾ cup raw cashews soaked several hours or overnight
- ¼ cup nutritional yeast
- 2 lemons juiced
- 1 medjool date pitted
- 2 large stalks of celery
- 2-3 raw garlic cloves
- 1 teaspoon kelp granules optional
- 1 tablespoon apple cider vinegar
- ⅓ cup water
- 2 bunches of kale
- Blend all of the ingredients, except the kale.
- Top over massaged kale and serve chilled.