People often tell me they couldn’t be vegan because they could never give up cheese. I don’t miss it at all. In fact, when I think of where cheese comes from and I remember the smell of the dairy farm I visited (that inspired me to give up dairy), it turns my stomach.
One food that I do miss, though, is caesar salad. In my early teenage years, I loved caesar salad dressing. I didn’t like that caesar salads don’t include much in the way of vegetables so I would order a garden salad with the dressing and cover it in fresh pepper.
I’ve tried every vegan caesar salad dressing I could find and I was always disappointed. This dressing on my salad above gets its creaminess from avocado and it hits the spot.
Full disclosure – it didn’t pass the kids’ taste test. It was too tangy for my daughter and my son wasn’t interested. They had spaghettini with tomato sauce and roasted vegetables without any salad.
I topped their tomato sauce with a salty seed mix.
Salty seed mix
- 2 Tbsp hemp seeds
- 2 Tbsp sesame seeds
- 1 Tbsp nutritional yeast
- 1/2 tsp sea salt
- 1 tsp olive oil
Combine the seeds, nutritional yeast and salt in a little bowl. Drizzle them with olive oil and toss it well to mix. Use to top pasta and salads.
Very simple stuff. Preheat the oven to 350. Drain a can of chickpeas and dry them off with a towel. Toss them in olive oil, salt and garlic powder and bake for 20 minutes. Bake further if you want them crunchy.
I won’t call my salad caesar because it isn’t a match but it is a nice change if you’re looking for a nice creamy dressing. Here’s how I make it.
Creamy avocado dressing
- 1 avocado
- 1 clove of garlic (I roasted my this time but raw is more caesar-like)
- 2 Tbsp lemon juice
- 1 tsp apple cider vinegar
- 1 tsp dijon mustard
- 2 Tbsp nutritional yeast
- 1/2 cup water
Blend the ingredients together and serve.
To make the salad, I topped the lettuce with dressing to ensure ultimate coverage and topped it with the chickpeas and a sprinkling of the salty seed mix.
Find the recipe for the kid-friendly tomato sauce here. The roasted vegetables were chopped to bite-sized pieces and roasted at 425 for 30 minutes.