Vegan Caesar Salad with Polenta Croutons

Ingredients

• For the salad:
• 1/2 cup raw cashews, soaked overnight and drained
• 3 tablespoons to 4 freshly squeezed lemon juice, to taste
• 2/3 cup water
• 1 1/2 teaspoons kelp or dulse granules (find these at a health food store)
• 1 large garlic clove, minced
• 1 tablespoon mellow white miso
• 1/2 teaspoon salt
• 1/2 teaspoon Dijon mustard
• 4 tablespoons nutritional yeast, divided
• 1 bunch dinosaur kale, stems removed, washed, dried, and cut into ribbons
• 1 head romaine lettuce, washed, dried, and cut into ribbons (alternately, you can use two heads of romaine and omit the kale)
• 1 recipe polenta croutons (see below)
• For the polenta croutons:
• 3 1/2 cups water
• 1 cup fine yellow cornmeal (polenta)
• 1 teaspoon fine salt
• 1 tablespoon olive oil
• 1 dash Coarse salt, to taste
• 1 dash Pepper, to taste

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