Vegan Kale Caesar Salad with Tempeh Bacon

Ingredients

• 80g raw cashews (soaked for a minimum of 3 hours)
• 170ml water
• 1 bulb of roasted garlic approx 7-9 cloves.
• 1 pitted Medjool date
• 1 lemon, juice & zest
• 1/2 Tbsp nutritional yeast
• 1 tbsp RAW Apple Cider Vinegar
• 1/2 tsp Dijon mustard
• 1 tsp sea salt
• 1 tsp ground pepper
• 1 bag of kale
• A handful of cubed bread of your choice
• 50ml RAW Extra Virgin Olive Oil
• 1 tbsp garlic powder
• 1 tsp onion powder
• 1/2 tsp sea salt
• 1/2 tsp ground pepper
• 2 tbsp vegan Parmesan
• Tempeh (approx 250g)
• 110ml tamari
• 75ml tbsp water
• 75ml liquid smoke
• 110g maple syrup
• 1 tbsp smoked paprika
• 1-2 tbsp RAW Coconut Oil (for frying)
• Extra water for de-glazing the pan