1. First, make the Polenta Croutons. While they are cooking, make the Vegan Caesar Dressing. Place it in the fridge while you make the rest. Toast the hazelnuts in a dry skillet over medium heat, tossing frequently for 7-10 minutes, until they start to turn brown. Watch them carefully so they don't burn! Place them in a bowl while you prepare the kale. Wash the kale leaves and then tear the leaves from the stems. Add the leaves to a large bowl. Drizzle with lemon juice, oil and salt and massage for 3-5 minutes.
2. You can either mix the 1/4 cup of vegan parmesan cheese right in the salad as well as the caesar dressing or if you prefer you can just drizzle it over top. Top the salad with the polenta croutons and toasted hazelnuts and enjoy!

Polenta Croutons

First, you'll cut the ready-made polenta into cubes. Place the cubes in a glass bowl. Next, combine Italian seasoning, garlic powder, nutritional yeast, vegan parmesan cheese, and salt in a small bowl and mix together. Add the bowl with the cubed polenta and add 2 tablespoons of oil, preferably olive or avocado oil. Stir to mix well. Spray a large skillet lightly with oil and then add the croutons and cook over medium heat for about 20 minutes, tossing occasionally to crisp up all sides evenly. NOTE: You can also bake these in the oven or air fry them.

Vegan Caesar Dressing

Combine all of the ingredients in a blender, preferably a small blender and blend until smooth. You could alternatively use a bowl and immersion blender. Add water to thin if desired and more salt & pepper to taste. Keep the dressing stored in an airtight container in your fridge for up to a week.