On a shopping trip
many months ago, I bought Tuscan (Lacinato, Dinosaur) Kale with the
goal of making kale krisps. I don't recall if this kale ever became
kale krisps but it got my mind thinking what these greens would taste
like with a caesar salad dressing since I've used them making a salad
with roasted butternut squash and red onions topped with creamy
dairy-free sunflower seed olive oil dressing.
This thought set me
on a quest to find a caesar salad dressing I could made home which
would be dairy, egg and anchovy free. After reading a lot of recipes
I settled on this one which is a slight variation from one which
appeared in the June 2018 issue of Yoga Journal. Omit the water from
this recipe and you've got a dip for crackers, apples, raw carrots,
cucumbers.
Vegan Caesar Salad
Dressing or Dip
½ cup raw pumpkin
seeds or raw sunflower seeds
2 tablespoons tahini
(sesame seed paste)
¼ cup olive oil
2 tablespoons
nutritional yeast
1/4 cup lemon juice
1 tablespoon apple
cider vinegar
1 teaspoon table
salt or ¾ tsp kosher salt (optional)
½ teaspoon ground
black pepper
water, if needed or
desired to thin recipe (skip if making this as a dip)
Place pumpkin or
sunflower seeds, tahini, olive oil, nutritional yeast, lemon juice,
vinegar, black pepper and salt (if using) into a blender or food
processor.
If using a blender,
pulse on low a few times, then blend on high for one minute. If
making as a salad dressing add water one tablespoon at a time until
desired consistency is achieved.
If using a food
processor, pulse several times until ingredients begin to blend and
then mixed until fully blended. If making as a salad dressing add
water one tablespoon at a time until desired consistency is achieved.
If making as a salad
dressing, pour dressing over salad and toss.
If making as a dip
serve with crackers, apples, raw carrots, cucumbers.
Refrigerate unused
portion in an airtight container.
ready to be served
