1. In a food processor, put the cashews, water, olive oil, red wine vinegar, lemon juice, garlic, meso paste, wakame flakes, dijon mustard and pulse it down.
2. Place the romaine lettuce hearts into a large bowl, pour the dressing over it and give it a good toss.
3. Top it up with some tempeh cubes or some bread of your choice.
4. Serve this as an appetizer before dinner.