METHOD
DRESSING
Place cashews in a bowl, add enough water to cover and soak for at least an hour. Drain and rinse cashews and place in a blender bowl. Add the remaining ingredients to the blender bowl. Blend until smooth and creamy. Adjust seasoning and add water if necessary for desired consistency.

MAKE CROUTONS:
Use a round glass or cookie cutter the same size as the bread slice to punch a circle crouton. Use a smaller glass or cookie cutter to punch out the center. If you prefer small bite-sized croutons, cut bread into equal-sized squares.
Melt the plant-based butter and season with salt and pepper to taste. Brush or toss croutons with seasoned butter. Toast in a preheated 350°F/176°C oven until golden brown, about 15 minutes.

MAKE THE SALAD:
Wash and air-dry romaine spears. Reserve 12 baby spears intact and cut the balance into bite-sized pieces. In a large bowl, combine the romaine lettuce pieces, add about a quarter of the dressing, and gently toss the greens to ensure they are well coated. Taste and adjust seasoning with salt and pepper if needed. Add more dressing a little at a time, mixing as you go. Add spears and gently toss until coated. Divide the chopped greens among four plates and top with a toasted crouton(s). Gently insert coated spears into the inner circle of each crouton. Option: garnish with plant-based parmesan and micro-greens.