Instructions

1. Combine the cashews, 1 tablespoon of the nutritional yeast (if using), the chia, salt, kelp granules, capers, garlic, pepper, milk, lemon juice, and maple syrup in a blender, and purée until very smooth. Add more nutritional yeast for a cheesier flavor if you like, and add extra salt, pepper and/or garlic if desired.
2. Serve tossed into romaine lettuce, along with your choice of croutons, if desired.
3. Refrigerate for up to 4 days. This oil-free dressing will thicken after refrigeration. You can thin it by stirring in 2 to 3 teaspoons of plant milk or water, if desired.
   
   Notes:
   
   Kelp: If you have trouble finding kelp granules, the dressing is still delicious without them!
   
   Milk: I prefer unsweetened, unflavored almond milk or soy milk in this recipe, but you can choose another plant milk if you prefer.