Raw Caesar Dressing
4 servings

3/4 cup cashews
2 T olive oil
1 1/2 t sea salt (or more to taste)

1/3 cup olive oil
1 T agave nectar (or 2 dates, pitted and soaked)
1 large clove garlic
2 1/2 T lemon juice (1 large lemon juiced)
1/4 cup water
1/2 T chickpea miso
1/2 T dulse or bladderwack flakes (optional)

1. In a food processor, pulse the nuts, 1 T oil, and sea salt until grainy. Do not over blend.
2. Remove from processor and place in small bowl.
3. In a blender, combine remaining ingredients and blend until smooth.
4. Remove this mixture and place in the same bowl as the nut mixture.
5. Whisk well until evenly blended.
6. Serve over a generous portion of crisp romaine lettuce, chopped celery, or add favorite salad topping (I like adding in Italian flat leaf parsley and chopped scallions).
7. This is a thick dressing, so you can use tongs to toss the salad, or place in a container (or a bowl with a plate overtop) and shake until well coated.  Serve with

Note: It’s important NOT to “cream” the pine nuts with the other liquid mixture, as you want them to retain a grainy texture. This is what will give it a cheesy taste. If the dressing needs more “bite” add more lemon juice and sea salt.