1

Place the cashews in a medium sized bowl and cover with just boiled water. Let soak for at least one hour, then drain and rinse.

2

Add the cashews to a blender along with the water, olive oil, lemon juice, vinegar, garlic powder, capers, tamari and anchovy. Blend on high until smooth and creamy, taste and season with salt and pepper as needed.

3

In a small skillet, over medium-low heat, toast the panko until lightly browned. Remove and set aside.

4

Add the sliced kale to a large salad bowl. Pour the dressing over and mix well to combine. Top with panko and parmesan. Serve and enjoy!

5

Substitutions: No anchovy: omit. Gluten-free: use gluten-free breadcrumbs/panko. Dairy-free: omit the parmesan cheese.