½ cup raw cashews
¼ cup water
2 Tbsp olive oil
1 Tbsp fresh lemon juice
½ Tbsp Dijon mustard
½ tsp garlic powder
3 garlic cloves
½ Tbsp vegan Worcestershire sauce
2 tsp capers
½ tsp fine grain sea salt and pepper
1 bunch green kale, de-stemmed
1 large head of romaine lettuce
Vegan parmesan or nutritional yeast
Soak cashews in boiling water for 10+ minutes.
Add the cashews and all other dressing ingredients (except salt) into a high-speed blender, and blend on high until the dressing is smooth. Add salt to taste and adjust seasonings, if desired. Set aside.
De-stem the kale then finely chop the leaves and massage for 2 minutes until the fibers have been broken down and the kale is dark green then place into an extra large bowl. Chop up the romaine into bite-sized pieces. Pat dry and place into the bowl along with kale.
Add dressing and toss until fully coated. Serve with any other toppings you'd like.