Name: Creamy Vegan Caesar Salad
Prep time: 6 min
Cook time: 14 min
Total time: 20 min
Yield: 4 servings
Ingredients: 0.5 cup raw sunflower seeds (soaked overnight and drained); 1 null large garlic clove; 3 tbsp nutritional yeast; 2 tbsp capers (drained and rinsed); 4 tsp vegan worcestershire sauce; 2 tbsp lemon juice (freshly squeezed if possible); 1 tbsp tamari sauce (or low-sodium soy sauce); 2 tsp dijon mustard; 2 tsp freshly ground black pepper; 0.25 cup water; 2 tbsp extra virgin olive oil; 1 bunch kale (stems removed and leaves sliced into 0.25-0.5" ribbons; about 3-4 cups); 1 head romaine lettuce (sliced into 0.25-0.5" ribbons; about 5-6 cups); 2 cups spiced crispy chickpeas

Instructions

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1

Place the raw sunflower seeds (0.5 cup), garlic clove (1 large), nutritional yeast (3 tbsp), capers (2 tbsp), vegan worcestershire sauce (4 tsp), lemon juice (2 tbsp), tamari sauce (1 tbsp), dijon mustard (2 tsp), freshly ground black pepper (2 tsp), and water (0.25 cup) in a blender or food processor.
2

Blend until creamy. With the blender running, slowly pour in the extra virgin olive oil (2 tbsp) and blend until smooth.
3

Place the sliced kale (1 bunch) in a large salad bowl.
4

Using clean hands, massage about half of the dressing into the kale (1 bunch) until tender and bright green, about 2 minutes.
5

Add the romaine lettuce (1 head) and a few more spoonfuls of dressing to the kale. Gently toss to coat.
6

Top the salad with spiced crispy chickpeas (2 cups) and serve!