Mexican Caesar Salad Dressing

One of my favorite brunches used to be the Sunday brunch at El Torito Mexican Restaurant.  When I was living in San Diego, my family would go all the time.  We loved the mini enchiladas and churros, the sweet corn cake, and most of all we loved the Mexican Caesar Salad!  While I promise to post my versions of all the before mentioned goodies (something to look forward to!), today I am posting my version of the yummy, creamy, somewhat spicy Mexican Caesar Salad Dressing!  It has been a good ten years since I've tasted the real thing but, if my memory serves me well, then this is pretty darn close!  Vegan Caesar dressing uses either lemon or veg Worcestershire sauce for that kick you would normally get from the cheese and anchovies in the real thing.  I happen to not like Worcestershire sauce so for this recipe I have used lemon juice.  It is fresh, tangy, and oh so good!

Yields About 2 cups
Ingredients:
1 ripe avocado, peeled, pit removed
1/2 cup fresh cilantro leaves
1 medium lemon, juiced
11/2 cups filtered cold water
1 cup papita seeds (soaked for 4 hours)
1 tsp Himalayan salt or sea salt
1 tbsp chopped white onion
2 garlic cloves, peeled and crushed
2 tbsp nutritional yeast
1 tbsp coconut oil (liquid)*
1 tsp honey
1/4 tsp fresh ground black pepper
1 tsp cayenne pepper
1/2 tsp chili powder
* If your coconut oil is solid, put the desired amount in a dish in the sun or place the jar in warm water until the oil is liquid.

Easy as pie.  Put all ingredients into a blender and blend until smooth and creamy.  Will keep covered in the fridge for 3-5 days.  Enjoy!

This dressing pairs well with most any veggie.  Here I've used carrot, zucchini, tomato, mini red peppers, corn, avocado, adzuki bean sprouts, mung bean sprouts, papita seeds, red onion, and romaine.  For a bit of a crunch, sprinkle tortilla strips or crushed tortilla chips on top!

✌ YUM