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- 1). Place the cashew nuts, garlic and nutritional yeast in the food processor and process until the mixture forms a paste. With the food processor still running, add the Dijon mustard, tamari or soy sauce, lemon juice, water, drained capers and the vegan Worcestershire sauce.
- 2). Gradually incorporate the extra virgin olive oil in a slow steady stream while the food processor is still running. Process until the dressing thickens and emulsifies slightly.
- 3). Chop the romaine lettuce into shreds (approximately 1/2 inch wide) and place in a large salad bowl. Before serving, pour the dressing over the lettuce and toss to coat. Garnish with croutons and freshly ground black pepper.
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