With your soaked, drained and rinsed cashews ready to go, pop them in your blender and add the remaining dressing ingredients, but not the nori/seaweed yet.
Give this a good blend until it’s smooth.
Tear up your nori and/or dulse if you’re using it and ‘pulse’ it in until it’s all broken down, but so you can see flecks of it within the dressing.
Also, if you have any preserved lemon available, a little bit of the brine and pulp from them, as an addition to this recipe, is really great. Don’t worry if you haven’t got preserved lemons though, the recipe as it is will be awesome.
Tear up your romaine lettuce into a bowl, throw in diced avocado and the tomatoes. Add some dressing. Toss this until all the leaves are covered and serve immediately.
For the Croutons
This is really simple if you have a food processor. All you’ll need to do is grind all the ingredients in a food processor until it forms a dough.
If it doesn’t stick together and only breaks down into crumbs, it’s just because your soaked almonds didn’t take up a lot of water, so add a few tablespoons of water and grind again. Repeat this until you get to a point where you have a dough that will spread easily onto a non-stick dehydrator tray.
Spread this mixture evenly into a square on the sheet. You’re going to dehydrate this as it is, for 4 hours at 115 degrees F, until you can invert the whole thing on to another dehydrator tray without the non-stick sheet. In this process you’ll also want to take a sharp knife and score the large square into lots of smaller squares, which will be the size of the final croutons. I like about 3cm squares - about an inch - and pop back into the dehydrator for a further 12 hours or so.
As these are completely dried out when done, they don’t need to be refrigerated, they can just be kept out at room temperature, but in an airtight container.