I can’t even begin to explain how long it has been that I have craved a ginormous Caesar Salad. I was unable to have it in over a year since going vegan. I was scrolling Instagram sitting on my couch one afternoon and my 3 year old spotted the video! It was a sign because he watched the video probably a good 50 times {I’m not exaggerating}.
I got this recipe from @carrotsandflowers {it came out amazing, so thankful that she decided to share}. I have to say I’m impressed and this is my new go to for Caesar dressing. I had to have it that same day. Luckily I had all the necessary ingredients. It was so much easier than I thought and it turned out so damn bomb! I even had a little help making it. My curious 3 year old wanted to take part in all the fun. The processor is so neat to little kids.
Add all ingredients listed above to a food processor. Pulse, then scrape the sides as needed and pulse again until the consistency becomes smooth and creamy.
Add this delicious creamy dressing to a large bowl of fresh, cut Romaine lettuce, with cherry tomatoes & vegan mozzarella shreds!
| Prep Time | 10 minutes |
| Servings |
Large Salad
|
- 1 Avocado
- 1 cup Hemp Seeds
- 1 tablespoon Capers
- 2 teaspoon Vegan Worcestershire
- 2 teaspoons Whole Grain Mustard
- 3 Cloves Garlic
- ¼ cup Spring Water
- ½ teaspoon Sea Salt
- ¼ teaspoon Ground Black Pepper
- ½ Lemon freshly juiced
Ingredients
|
|
- Add all ingredients listed above to a food processor. Pulse, then scrape the sides as needed and pulse again until the consistency becomes smooth and creamy.
- Add this delicious creamy dressing to a large bowl of fresh, cut Romaine lettuce, with cherry tomatoes & vegan mozzarella shreds!
Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!
