Dressing (makes 3/4-1 cup):
1/2 cup raw cashews, soaked
1/2 ripe avocado
2 tbsp. nutritional yeast
3-4 tbsp. lemon juice
1 garlic clove (add more if desired)
1/4 cup extra-virgin olive oil
1/8 to 1/4 cup (60 mL) water
1/2 tbsp. vegan Worcestershire sauce
1/2 teaspoon fine grain sea salt and pepper, or to taste
Romaine Lettuce

DIRECTIONS
Soak cashews in a bowl of water for A few hours or overnight. Drain and rinse.
In a high speed blender add the cashews and  1/8 cup water. and blend on high until the dressing is smooth. Add more water if needed to create a creamy dressing. Adjust salt to taste. Set aside.

Chop up the romaine into bite-sized pieces. Rinse and then spin dry. Add dressing onto lettuce and toss until fully coated.

Serve topped with your favorite protein choice (roasted chickpeas, falafels, hemp seeds etc.)