¼ cup + 1 tablespoon water (more if needed to thin out dressing)
1 garlic clove, minced
1 tablespoon nutritional yeast
2 teaspoons dijon mustard
½ lemon, juiced
sea salt and pepper to taste
For the garlic croutons:
½ whole wheat baguette, cut into ½ inch cubes
¼ cup extra virgin olive oil
1 garlic clove, minced
sea salt
For the salad:
1 bunch of Red Russian kale, coarsely chopped
Instructions
In a food processor, blend all ingredients together until creamy and set aside. (you can whisk together as well, using a food processor or blender is just quicker!)
To make croutons: Preheat oven to 350 degrees. In a small saucepan, heat olive oil over medium-low heat and add garlic. Sauté until fragrant, around 3-5 minutes. Place cubed bread in a bowl, drizzle with olive oil and garlic, add sea salt to taste, toss to coat and transfer to a baking sheet lined with parchment paper. Cook for 15-20 minutes or until golden and crispy. Set aside to cool.
Add dressing to chopped kale, toss to coat. Top with croutons and enjoy!
Recipe by BeginWithin Nutrition at http://www.beginwithinnutrition.com/2014/06/23/vegan-kale-caesar-salad-garlic-croutons/