Add ingredients for the dressing to a small blender. Blend until completely smooth. Set aside until ready to use (Note: dressing will thicken in the refrigerator, so stir in 1 tbl water if needed before using).

Add ingredients the raw walnuts to a food processor and pulse until finely chopped. Add remaining ingredients and process to combine until small couscous-sized bits form.

Preheat the oven to 375 degrees F. Toss together all ingredients for the roasted almonds in a mixing bowl until everything is well coated. Spread almonds on a large baking sheet in a single layer. Bake in the preheated oven 8 to 10 minutes, or until golden-brown and crispy.

Add the chopped kale and romaine to a large mixing bowl. Add desired amount of vegan caesar salad dressing (I use 4 to 5 tablespoons). Toss well until greens are well-coated. Add vegan parmesan cheese and toss again to combine. Serve salad with roasted almonds on top.