For the dressing:

• 3/4 cup cashews (soaked, drained)
• 2 garlic cloves
• 3 tsps capers
• Juice of 1 lemon
• 1 tsp white miso
• 4 Tbsp dijon mustard
• 4 Tbsp extra virgin olive oil
• 1 cup almond milk (can use water)
• 1 tsp sea salt
• 2 tbsp nutritional yeast
• 1/3 cup shallots (thinly sliced)

Shiitake bacon: (optional)

• 1 small package shiitake mushrooms (sliced)
• 2 tsp liquid smoke
• 2 tbsp coconut oil (melted)
• 1/4 tsp red pepper flakes
• 1/4 tsp fresh cracked black pepper 
• 2 tsp vegan Worcestershire
• 2 tsp soy
• 1 tbsp maple syrup (optional)

Batter: 

• 1 cup almond milk
• 1 cup white or whole wheat flour
• 1 tbsp dijon
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tbsp nutritional yeast 
• Salt/Pepper to taste
• 1 tablespoon olive oil
• 1 head of cauliflower (chopped into medium/large portions)
• 1/2 cup Follow Your Heart vegan parm shreads
• 1 cup Panko bread crumbs

Other: 

• 4 buns
• 1–2 avocados 
• 4 cups shredded kale