Tangy Vegan Farmhouse Caesar Salad
In this healthy twist, creamy tahini and pepita-based dressing take the place of eggs and anchovies for that classic tangy Caesar taste.
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Cooking tools:
- Blender
- Food processor
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Mixing bowl
- Serving bowl
Ingredients
- ½ cup raw pumpkin seeds
- 3 tablespoons lemon juice
- 2½ tablespoons Dijon mustard
- 1 tablespoon garlic powder
- 1 tablespoon
- tahini
- 1 tablespoon minced roasted garlic
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup water
- 3 tablespoons raw cashews
- 1 tablespoon nutritional yeast
- ¼ teaspoon salt
- ⅛ teaspoon garlic powder
- 1 (5-ounce) package baby kale salad greens
- ½ cup
- vegan bacon bits
- 1 cup diced tomatoes
- 1 cup vegan croutons
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