Prep time: 1/2 cocktail
1 clove garlic, minced
1/2 cup raw cashews
3 anchovy filets or 2 TBSP vegan Worcestershire sauce
1 TBSP Dijon mustard
1 TBSP nutritional yeast
1/2 tsp salt
2 TBSP lemon juice
Several big grinds black pepper
2 TBSP water
1/4 cup neutral oil, like canola or grapeseed
Romaine lettuce
Croutons
Combine everything in food processor or blender and puree until smooth. If you want to thicken the dressing, add a few extra cashews and if you want it a little less thick, add a splash or two of water. Also, adjust lemon and salt to taste. Toss with romaine lettuce and top with croutons and (optional) a bit of regular or vegan Parmesan and a few grinds of pepper.
1 clove garlic, minced
1/2 cup raw cashews
3 anchovy filets or 2 TBSP vegan Worcestershire sauce
1 TBSP Dijon mustard
1 TBSP nutritional yeast
1/2 tsp salt
2 TBSP lemon juice
Several big grinds black pepper
2 TBSP water
1/4 cup neutral oil, like canola or grapeseed
Romaine lettuce
Croutons
Combine everything in food processor or blender and puree until smooth. If you want to thicken the dressing, add a few extra cashews and if you want it a little less thick, add a splash or two of water. Also, adjust lemon and salt to taste. Toss with romaine lettuce and top with croutons and (optional) a bit of regular or vegan Parmesan and a few grinds of pepper.
