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.