Grilled Caesar Salad
[Vegan, Gluten-Free]

To Make The Dressing:

1. Soak the cashews for 4-6 hours or overnight.
2. In a high-speed blender, place all the ingredients, except for water, and pulse them until they're very smooth with no remnants of cashews. If the dressing is too thick, add 1/4 of reserved soaking water and blend it again.
3. Add the water until dressing is to the consistency of your liking.
4. Add salt and pepper to taste before setting it aside.

To Make the Bacon Bits:

1. In a mixing bowl, add the dry TVP.
2. In a small saucepan, heat the water and bouillon cube until it comes to a boil.
3. Add boiling seasoned water to the TVP and let it rehydrate for 10-15 minutes.
4. Once it's rehydrated, add liquid smoke, soy sauce, and salt and mix it thoroughly.
5. In a pan on medium heat, add TVP mixture and simmer it until the remaining liquid has cooked out.
6. Slowly add 1 tablespoon of oil at a time while you continue to mix TVP mixture.
7. If mixture becomes dry, add another tablespoon of oil.
8. Continue to mix this until the TVP bits become dark brown and crispy – about 20 minutes.
9. Transfer this to a paper towel-lined plate and set it aside.

To Make the Salad:

1. Grill romaine lettuce on each side until it's charred, but still cool on the inside, about 2-3 minutes per side.
2. Transfer the grilled lettuce back into the refrigerator to cool for 10-15 minutes before you assemble your salad.