Raw Vegan Caesar Salad Dressing
I’ve never been that person that loves salad and I never order them out at restaurants or make big salads at home. I enjoy a salad occasionally, but it is almost never a thing I crave. However, there is one exception to this rule, creamy Caesar dressing. I could eat a creamy kale Caesar salad every single day and still crave it the next day. I had been making a variation of this dressing almost weekly to eat as a side with certain meals or to eat as my lunch. When I decided to go raw for the month of June I begin trying to figure out which of the recipes I make I could easily turn into raw recipes. This dressing was the first recipe that came to mind especially since it was almost fully raw to begin with! My friend Jackie (check out her blog documenting her raw vegan journey here) is doing the raw challenge as well and was my official taste tester and critique for this recipe!
I like to use raw sunflower seeds whenever I need a creamy base for something. I prefer using them to cashews for a lot of reason. The number one reason being, cashews go bad SO quickly even if I keep them in the fridge they seem to be rancid within 2 weeks. The second reason, anyone who has a nut allergy usually can’t have cashews, but can have sunflower seeds and sunflower seeds are WAY cheaper. They blend up just like cashews and seem to have a milder flavor that is easier to mask, which for me is a huge positive because I hate ‘nutty’ flavors. One thing I would also like to note, even though found in a lot of ‘raw’ recipes, nutritional yeast is not actually raw. The yeast has to be heated in order to make it inactive, so if you are looking for a real ‘fully’ raw recipe, leave the nutritional yeast out. A second thing I would like to note is, regular table salt is not considered raw so in this recipe and in most recipes I make I use pink Himalayan salt, which I guess is considered raw.
1 cup raw sunflower seeds
1 cup water*
Juice from 1 ½ lemons
2 Tbsp. of nutritional yeast
2 garlic cloves
2 ½ tsp. raw apple cider vinegar
1 medjool date, pitted
½ tsp. ground mustard powder
salt & pepper to taste
Combine all ingredients in a high-speed blender and blend until smooth & creamy. Adjust seasonings as necessary. Serve chilled.
As this dressing sits in the fridge it will increasingly turn a darker shade of tan. This is because of the medjool date and it is perfectly fine to eat. This dressing should keep in the fridge for 3-5 days.
*Using 1 cup of water will produce a thick almost dip like dressing. If you prefer a thinner dressing add water 1 Tbsp at a time until you have reached your desired consistency.
Serve over salad or use as a veggie dip!
Makes approximately 1 ½ cups of dressing
Medjool date: 1 Tbsp. maple syrup
Sunflower seeds: raw cashews
Mustard powder: ½ – 1 tsp. Dijon mustard