Vegan Cashew Caesar Salad

• 1/2 cup cashew cream
• 1 lemon, zested
• 2 lemons, juiced
• 2 cloves garlic
• 1 teaspoon mustard
• 2 tablespoons olive oil
• 3 tablespoons nutritional yeast, divided
• 1/8 teaspoon soy sauce
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 5 cups kale, stems removed and torn into bite-sized peices
• 1/2 cup salted and toasted sunflower seeds
• 1 pinch smoked paprika
• 1 avocado, diced

1. In a food processor, combine the cashew cream, lemon juice and zest, garlic, mustard, olive oil, 1 tablespoon nutritional yeast, soy sauce, and salt and pepper. Blend until smooth. Taste and adjust seasoning.
2. Put the kale in a large bowl, sprinkle it with a pinch of salt, and a squeeze of lemon juice. Massage it until it begins to soften. Combine with the dressing, mixing well.
3. Finally, combine the remaining 2 tablespoons nutritional yeast, smoked paprika, and sunflower seeds, and grind to a crumbly texture. Set aside.
4. To assemble the salad, mix in the avocado and sprinkle with the sunflower crumble.

cashew cream, lemon, lemons, garlic, mustard, olive oil, nutritional yeast, soy sauce, salt, pepper, kale, sunflower seeds, paprika, avocado

Taken from food52.com/recipes/37678-vegan-cashew-caesar-salad (may not work)