Not sure if the world needs another vegan caesar dressing, but here it is. It’s lusciously creamy, salty, earthy, garlicky, and bright from lemon. I love pairing this dressing with romaine and crunchy vegetables, in this case celery and radish. Elevate your salad with homemade crispy breadcrumbs!
This recipe makes about 1 cup of dressing so be sure to store leftovers in the fridge.
- 1/4 cup raw sunflower seeds
- 1-2 garlic cloves, peeled
- 1 lemon, zested and juiced
- 1 tsp dijon mustard
- 1 tbsp tamari or soy sauce
- 1 tbsp capers
- 1/4 cup cold water
- 1/2 cup olive oil
- 1/2 tsp salt
- freshly cracked black pepper to taste
- a couple slices of stale sourdough bread
- olive oil
- sea salt to taste
- little gem lettuce or romaine hearts
- celery, sliced
- radishes, thinly sliced
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Combine all of the ingredients in a high speed blender. Blend until creamy. Season with pepper to taste.
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Blend bread in a high speed blender until fine but not powdery.
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Coat the breadcrumbs in olive oil. In a skillet over medium high heat, toast the breadcrumbs until golden and crispy. Season with salt.
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Just before serving, toss dressing with lettuce, radishes, and celery. Crack more black pepper and top with bread crumbs.
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