1. Soak the raw cashew pieces in piping hot water for 5 minutes.
2. Boil the water in your electric kettle or in a pot on the stove and pour it over the cashews to soak. Make sure they are very soft! If you do not have a high-powered blender, soak them longer (2-3 hours or as long as needed) or overnight to get them very soft.
3. Drain the water from the cashews and add the soft nuts to a high-powered blender.
4. Add all the remaining ingredients, together with a ¾ cup of fresh water, and blend until very smooth.
5. Serve with chopped romaine or if you prefer kale or a mix, with Kelly’s Croutons Gourmet Cheezy Garlic Dairy-Free and Vegan Parmesan (or grated Daiya Grilling Cheese Block) for a delicious Caesar salad.
6. Be sure to make a LARGE bowl as it will be gone in record time.
7. **Note that Mayo will make the mixture a bit runny, so be careful of how much you add.
8. Enjoy!

Salad

1. 2-3 Romaine or Cos Lettuce heads
2. Break into bite-size pieces, and place in a pretty salad bowl.
3. Add the dressing and croutons as well as the 5-minute Vegan Caesar Dressing
4. Toss lightly to mix through.
5. Add grated Daiya Grilling Cheese (substitute for Vegan Parmesan) and it’s awesome.

Notes

1. Believe it or not, this dressing will keep well for up to 1 week in the refrigerator in a sealed container. As per my standard and usual way of preparing food, I combined ingredients from three recipes and then created this Vegan Ceasar Dressing – It’s delicious.