Easy kale vegan Caesar salad with roasted garlic

Directions

• Oven baked garlic – cut off the top part of the whole garlic head and place on aluminum foil. Sprinkle with salt, add a drizzle of olive oil and close the foil loosely. Bake in a preheated oven at 190°C for 45 minutes.
• VeGaN Parmesan – Mix together 2 tablespoons of ground almonds with 3 tablespoons of yeast flakes. You can also add 1/2 teaspoon of red chili flakes and a pinch of salt.
• Place the soaked cashew nuts into a food processor and mix until smooth. Squeeze in the baked garlic (only the garlic, not the skin) add 2 tablespoons of olive oil, 1 teaspoon of dijon mustard, capers and the juice from it and mix on the high speed. Add lemon juice from half of the lemon and pinch of salt. If the sauce is thick you can loosen it with more olive oil or hot water. The sauce should be smooth and not dry.
• Place the kale leaves into a bigger bowl and add the lemon juice from 1/2 of the lemon. Add a drizzle of olive oil and a pinch of salt. Mix well and let it sit for 5 minutes. Thanks to the lemon juice the kale will lose the bitter taste.
• Now add the sauce, the croutons and mix well so the kale leaves are completely covered with the sauce. Sprinkle with the vegan parmesan and serve.
• Enjoy 🙂