Vegan Kale Caesar Salad

Preheat the oven to 375°F. In a saucepan over high heat, bring quinoa and ⅔ cup water to boiling. Reduce heat to low, cover, and simmer for 20 minutes. Remove from heat and let cool; fluff quinoa with a fork. In a bowl, soak cashews in very hot water for 15 minutes. Drain the water and rinse nuts. Bake bread crumbs on a baking sheet around 8 to 10 minutes or until crisp. Remove from heat and let cool. In a bowl, combine chickpeas, cooked quinoa, kale, and tomatoes. In a high-powered blender (or food processor), combine soaked cashews, vinegar, plant milk, Dijon mustard, and garlic. Process until smooth. Season with salt and pepper to taste. Pour about half the Caesar dressing over kale salad; toss to coat. Top with croutons and serve with remaining dressing on the side. Prep-time: 25 MINUTES / Ready In: 1 HOUR, 10 MINUTES Makes 16 cups Serving size: ¼ of recipe