Vegan caesar dressing

I'm so obsessed with this vegan caesar dressing. It's ten times more amazing than any non-vegan caesar dressing I've ever had in my life. It's extremely creamy and has a strong flavor with a kick to it, it will keep you chowing down more salad than you've ever thought you were capable of eating. This dressing itself, can make a salad a full entire meal. Topped with some chickpea bread crumbs (recipe included here), this meal has protein, flavor, and your daily dose of veggies. This salad is sure to be winner the next time you have guests over. The best part about it? With all the ingredients on hand and ready, it takes only a few minutes to whip up. Thank you Simple Vegan Blog for this tasty treasure. Enjoy!

Ingredients:

1 tablespoon of flax seeds + 3 tablespoons of water to make a flax egg

1 garlic clove

2 dill pickles

8 tablespoons of pecan parmesan (or ½ cup of nuts of choice and 2 heaping tablespoons of nutritional yeast)

6 tablespoons of olive oil

1 tablespoon of lemon juice

1 tablespoon of soy sauce/tamari/liquid aminos

1 tablespoon of balsamic vinegar

1 teaspoon of mustard

salt and pepper to taste


Instructions:

Blend the flax seeds and water in a blender or food processor. Let sit for 5 minutes to thicken.

Add everything else and blend until smooth. Toss into a salad with greens, tomatoes, and *chickpea "bread crumbs"  (optional)

*to make chickpeas, use 1 cup of dry chickpeas soaked overnight OR drained canned chickpeas and toss with 3 tablespoons of lemon juice, ¼ teaspoon of salt, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder. Roast in the oven set at 390 degrees F for 20 minutes, roll around on baking sheet, and roast for another 10-15 minutes. Allow to cool and then toss with caesar salad.