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
Combine all of the ingredients in a high speed blender. Blend until creamy. Season with pepper to taste.
Blend bread in a high speed blender until fine but not powdery.
Coat the breadcrumbs in olive oil. In a skillet over medium high heat, toast the breadcrumbs until golden and crispy. Season with salt.
Just before serving, toss dressing with lettuce, radishes, and celery. Crack more black pepper and top with bread crumbs.
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