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
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!