Knock-your-socks-off vegan caesar dressing with a Mexican twist! This recipe uses fire roasted chilis, nutritional yeast flakes, garlic, and pumpkin seeds in the perfect combination to wow your tastebuds. No missing the dairy here!!!
Toast pumpkin seeds in an empty frying pan over medium heat. Stir frequently. When lightly browned and beginning to pop, remove from heat. Set aside garnish amount.
Add all ingredients to blender and blend until all or mostly smooth.
Use desired amount over fresh chopped romaine or lettuce/kale combination. Garnish liberally with Vegan Parmesan, toasted pumpkin seeds, croutons, and shredded carrots! Enjoy!!
Yield:This recipe makes about two cups of the most fabulous Mexican vegan Caesar dressing you’ve ever tasted!Storage:Store in an airtight container in the refrigerator for up to five days.Pro cooking tip:If it doesn’t blend completely smooth, don’t worry. A little bit of that chopped nuttiness just adds to the caesar appeal!