1 cup whole raw cashews
1 tablespoon white wine vinegar
1/2 teaspoon powdered mustard
1/2 teaspoon ground turmeric
1 teaspoon Bragg Liquid Aminos
3 tart apples, such as Granny Smith, cored and diced
1 tablespoon lemon juice
3 stalks celery, chopped
1 cup seedless grapes, halved
1 head romaine lettuce, chopped
3 tablespoons chopped walnuts
For the cashew-naise, put cashews in a container, add cold water to cover by an inch; cover the container and refrigerate overnight. Drain cashews and rinse under cold water. Place soaked cashews in a blender and add vinegar, mustard, turmeric, liquid aminos and 3/4 cup water. Blend until very smooth, 1 to 2 minutes.
For salad, in a large bowl, toss apples with lemon juice. Toss again with celery, grapes and cashew-naise. Chill at least 1 hour and up to 1 day.
To serve, place lettuce onto a large platter or individual serving plates and top with apple mixture. Sprinkle with walnuts.