Place kale in a large bowl and massage with 2 teaspoons extra virgin olive oil until all of the leaves are thoroughly coated. Allow kale to sit while you prepare the croutons and dressing.
Once prepared, drizzle kale with half of the Garlic Tahini Dressing and toss thoroughly to coat. Add additional dressing and toss again. Sprinkle cashew parmesan on the salad and toss again. Top with croutons and serve immediately.
Salad can also be dressed and kept at room temperature up to an hour before serving. Add croutons right before serving.
Whole Grain Croutons
Preheat oven to 400 F. Toss bread with extra virgin olive oil and season generously with freshly cracked sea salt and black pepper. Lay out on a parchment lined cookie sheet and bake for 15 - 17 minutes, until croutons are dark brown and crispy, stirring halfway through bake time to prevent burning.
Remove croutons from oven and allow to cool completely.
Garlic Tahini Dressing
Combine all ingredients in a small bowl and whisk to combine. If dressing is too thick, add water a teaspoon at a time to thin. If dressing is to thin, add additional tahini, a teaspoon at a time, and whisk to combine.
Recipe by The Mostly Vegan at https://www.themostlyvegan.com/kale-caesar-salad-with-garlic-tahini-dressing/