Vegan Caesar salad recipe

Ingredients

• 95 g raw cashews, soaked for at least 2 hours and drained
• 120 ml water
• 1 tsp Dijon mustard
• 2 cloves of garlic, coarsely chopped
• 2 tbsp capers
• 1 1/2 tbsp freshly squeezed lemon juice
• 1 1/2 tbsp red wine vinegar
• 1/2 tsp salt
• 0.2 tsp freshly ground black pepper
• 20 g nutritional yeast
• 1 small bunch kale, stemmed and cut into thin strips
• 150 g firmly packed, chopped romaine lettuce
• 40 g chopped sun-dried tomatoes, oil-packed or dry-packed (20g/1oz)
• 3.4 oz raw cashews, soaked for at least 2 hours and drained
• 4.2 fl oz water
• 0.7 oz nutritional yeast
• 5.3 oz firmly packed, chopped romaine lettuce
• 1.4 oz chopped sun-dried tomatoes, oil-packed or dry-packed (20g/1oz)
• 1/2 cup water
• 4 slices wholegrain bread, cut into 2.5cm (1 inch) cubes
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 pinch sea salt
• 60 ml freshly squeezed lemon juice
• 2 tbsp tamari
• 2 tsp agave nectar or maple syrup
• 0.2 tsp freshly ground black pepper, plus more for dusting
• 1 tbsp olive oil
• 225 g tempeh, cut into 2cm (3⁄4-inch) cubes
• 2.1 fl oz freshly squeezed lemon juice
• 7.9 oz tempeh, cut into 2cm (3⁄4-inch) cubes
• 0.3 cup freshly squeezed lemon juice