Vegan Caesar Salad v3


My recipes are really a work in progress. I am always tweaking and trying new things. Every week, I make salad dressing, usually some variation on Caesar or Creamy Tahini.

But today, I give you my new Caesar dressing. I went back to using sunflower seeds for the base, for their super earthy flavor, and instead of mustard, I am adding vegan  Worcestershire Sauce instead of mustard. Don’t get me wrong, I love mustard, but the Worcestershire gives this dressing a different kind of kick, the kind that says, what is that special flavor?!

1 cup raw sunflower seeds
1 cup filtered water + up to 1/2 cup more
The juice of 1 lemon
1 tablespoon nutritional yeast (nooch)
1 tablespoon chickpea miso
1 tablespoon Worcestershire sauce
1 garlic clove
1/4 teaspoon salt

Place all ingredients into the Vitamix and let it rip until the dressing is super smooth. Add extra water, a little at a time, if necessary.

Romaine lettuce and/or kale
Freshly ground pepper
Cooked chickpeas
Toasted sunflower seeds
Toasted pine nuts
Croutons and/or crispy chickpeas

Spread the seeds and nuts on a baking sheet and bake in a 300 oven for 10 or so minutes until just starting to brown. Sprinkle with a pinch of sea salt right when you take the tray out of the oven. Set aside.

Clean and cut up the lettuce. Mix everything together in a big mixing bowl. Enjoy!

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