2 slices whole-grain bread, cut into 1/2-inch cubes
1 1/2 teaspoons plus 1/3 cup water
1 1/2 teaspoons plus 3 tablespoons olive oil
1/2 teaspoon Italian seasoning blend or 1/4 teaspoon each dried basil and dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon plus 1/2 teaspoon sea salt
2 tablespoons freshly squeezed lemon juice
3  large garlic cloves
4 teaspoons mellow miso or garbanzo bean miso
4 teaspoons nutritional yeast flakes
2 teaspoons Dijon mustard
1/2 teaspoon kelp powder
1/4 teaspoon freshly ground black pepper
1 head romaine lettuce, torn into bite-sized pieces
3 tablespoons vegan Parmesan cheese or 3 tablespoons Raw Parmesan Cheese
 freshly ground black pepper

3/4 cup whole raw almonds
3 tablespoons raw sesame seeds
3/4 cup nutritional yeast flakes
 pinch sea salt

Preheat the oven to 400°F.

For croutons, in a small bowl, combine bread cubes, 1 1/2 teaspoons water, 1 1/2 teaspoons olive oil, Italian seasoning, garlic powder, paprika, and 1/4 teaspoon salt. Transfer bread cubes to a large cookie sheet, and spread out into a single layer, and bake for 7 minutes.

Remove from the oven, stir with a spatula, spread out into a single layer, and bake for 3 to 7 minutes or until golden brown and dry. Remove from the oven. Let cool to room temperature.

Meanwhile, for dressing, place remaining 1/3 cup water, remaining 3 tablespoons olive oil, lemon juice, garlic cloves, miso, nutritional yeast flakes, Dijon mustard, kelp powder, remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper into a food processor fitted with an S blade or a blender. Process for 1 or 2 minutes or until completely smooth. Scrape down the sides of the container with a rubber spatula, and process for 15 more seconds.

In a large bowl, place lettuce, croutons, dressing, and vegan Parmesean cheese. Season with black pepper, and toss gently to combine. Serve immediately, assembling salad components as individual servings on large plates or in bowls, serving Caesar dressing on the side, or drizzling it over servings as desired.

For Raw Parmesan Cheese, place almonds and sesame seeds in a food processor fitted with an S blade and process for 1 to 2 minutes or until finely ground. Scrape down the sides of the container with a rubber spatula.

Add nutritional yeast flakes and salt, and process for 1 more minute.

Use as a condiment and to add flavor to salad dressings, sauces, vegetables, pasta, and other dishes. Store Parmesan cheese in an airtight container in the refrigerator for up to 2 months.