Rinse + drain your chickpeas and soaked cashews and place in a high-speed blender with 5 tablespoons lemon juice, ⅓ cup water, tahini, 2 teaspoons tamari, garlic, agave or honey, ¾ teaspoon mustard, and ½ teaspoon black pepper.
Blend until fully smooth, scraping the sides as needed. Add more water as needed to thin to desired consistency.
Crumble ¾ of an 8x8 sheet of sushi nori and blend into the dressing.
Taste and adjust flavors as necessary adding more lemon, tamari, pepper, and/or the last ¼ sheet of nori if desired.
Refrigerate for about 5 days. Dressing thickens as it sits. Thin out with water/lemon juice/olive oil as needed.
Notes
Nori is crucial for the sea-like flavor. You may be able to use those little seaweed snack packs as a substitute here, but watch as they typically contain a lot of sodium. This is a taste as you go dressing, so add more of each ingredient slowly.
Recipe by Eating Made Easy at https://eating-made-easy.com/caesar-lettuce-wraps-quinoa-kale-tofu/