As you know, I am now cooking oil free and so I am working on recreating my recipes to fit my – WFPBV – whole foods, plant based vegan – lifestyle. I add the V for vegan because it includes how I live outside of the kitchen.
I substituted the Vegenaise in the original recipe with sunflower seeds, which have tons selenium, magnesium and Vitamin E and have been shown to prevent cancer and heart disease and promote overall health.
There is nothing like a creamy and tangy dressing to make lettuce worth eating!
makes 2 cups
1 cup raw sunflower seeds or cashews *
1 cup water
The juice of 1 lemon
1 tablespoon nutritional yeast (nooch)
1 tablespoon chickpea miso
1 tablespoon mustard
1 garlic clove
Salt, a pinch
* If you don’t have a Vitamix, soak the seeds for 4 hours.
Place all ingredients into the Vitamix or blender and process until completely blended.
Chop up Romaine lettuce and toss with the dressing. Serve and enjoy!
ps: Keep the extra dressing in a sealed container in the refrigerator. It will keep for about 5 days.