Grilled Romaine with Vegan Caesar Dressing

1

Preheat the grill to medium heat or heat a grill pan on medium heat on the stove.

2

Drain the cashews and add them to a high-speed blender with half of the olive oil, garlic, lemon juice, capers, Dijon mustard, salt, nutritional yeast and water. Blend on high until smooth. Add more water as needed to create a smooth dressing.

3

Brush the romaine lettuce with half of the remaining olive oil and toss the sourdough bread with the remaining olive oil. Grill the romaine lettuce on the cut side for about five minutes or until grill marks appear. Meanwhile, add the sourdough to a small baking sheet and toast on the grill for about three to five minutes, until crispy.

4

Serve the romaine lettuce and drizzle the Caesar dressing over top. Top with the sourdough croutons. Enjoy!

5

Note: You can add vegan parmesan or regular for serving if desired.