Food By Maria

0 Wash and slice the kale thin. Put into a salad bowl and set aside.
For the topping
2 Toast the cashews in a small frying pan over low heat until starting to turn golden. Remove from the heat and add to a food processor along with lemon zest, salt, pepper and nutritional yeast. Pulse until the cashews are fairly small pieces and all ingredients are combined. It should be a crumbly texture.
3 Add cashew topping back to the small frying pan and toast for a few more minutes on medium-low heat; about 2-4 minutes. Remove from heat.
For the dressing
5 To a small bowl add all of the dressing ingredients and whisk to combine.
6 To make the salad toss together the dressing with the kale and the cashew topping. Alternatively, toss the kale with the dressing only and then serve topped with cashew topping.