1/2 cup unsalted cashews, soaked several hours or overnight

2 tbsp. nutritional yeast

Juice of whole lemon

2 cloves garlic

1/4 cup extra virgin olive oil

Sea salt to taste



Drain cashews, reserving cashew water

In a blender add cashews, yeast, lemon, garlic, olive oil and 1/4 cup cashew water.

Blend until you have a creamy, smooth dressing.

Add more reserved cashew water if needed.

Add dressing to chopped romaine lettuce and toss to coat evenly.

Top with vegan parmesan.