Caesar Pasta Salad
[Vegan]

For the Dressing

• 1 cup (146 g) whole raw cashews, soaked in water
• 1/2 cup (120 ml) cold water
• 3 tablespoons (45 ml) lemon juice
• 2 tablespoons (30 ml) extra-virgin olive oil
• 1 teaspoon Dijon mustard
• 3–4 large cloves garlic, minced
• 1/2 teaspoon flaked sea salt (or to taste)
• 1/4 teaspoon pepper
• 1 tablespoons (8 g) Almond Parm
• 1 tablespoons (18 g) white miso paste

For the Garlic Croutons

• 2 thick slices sourdough bread (or other rustic, crusty loaf)
• 2 1/2 tablespoons (38 ml) extra-virgin olive oil, plus more for tossing pasta
• 2 large cloves garlic, minced (or 1 tsp garlic powder)
• 1 teaspoon Italian seasoning (or ½ tsp dried parsley and ¼ tsp each dried oregano and basil)
• 1/2 teaspoon flaked sea salt

For the Salad

• 6 oz (170 g) dried penne or fusilli
• 1 large head romaine lettuce, ripped or chopped
• 1/2 cup (120 ml) cashew Caesar dressing, plus more to taste

To Serve

• 1/2 cup (75 g) Tofu Bacon Crumbles
• Almond Parm
• Pepper, to taste