Soaking the cashews the night before will really help with the blending texture and flavor, as they will have absorbed all the water and break apart easily. Rinse them well, and add all ingredients to the blender. You may want to leave the capers out if you don't want them blended, if you are using them.
Blend the Parmigiano ingredients, except for the olive oil, until it is a fine powder. Add the olive oil last and toss with a fork until it's evenly infused.
Toss a few tablespoons of Caesar with a bowl of the kale. It will spread easily so you won't need much. Top with the suggested toppings that I used.
The vegan parmigiano is a must on this.