Vegan Caesar Salad Dressing with Sunflower Seeds & Sweet Potato Croutons

Crispy, fresh, and packed with flavor, this Vegan Caesar Salad is the perfect balance of crunch and creaminess. A healthy, satisfying meal that’s both light and filling!

Ingredients

Salad

• 3 Tbsp of Top Seedz Sunflower Seeds
• 1 Sweet Potato
• 2 Heads of Romaine Lettuce Hearts, chopped
• 1 Cup of Parsley, chopped
• 1 Cup of Shredded Carrots
• 2 Tbsp of Nutritional Yeast (optional)

Vegan Caesar Dressing

• ½ Cup of Hummus (we're loving Ithaca Hummus' Classic Hummus right now!)
• 1½ Tsp of Spicy Mustard (your choice)
• ½ Tsp of Lemon Zest
• 2 Tbsp of Lemon Juice
• 2 Tsp of Capers, chopped
• 1–2 Tsp of Caper Juice
• 3–4 Cloves of Garlic, minced
• 1 Pinch of Sea Salt
• 1 Pinch of Black Pepper
• 1–2 Tsp of Maple Syrup
• 1 Tsp of Olive Oil

Directions

Roasted Sweet Potato Croutons

1. Preheat oven to 400°F (200°C).
2. Peel and chop sweet potatoes into ½-inch cubes.
3. Toss with olive oil, salt, and pepper.
4. Spread evenly on a baking tray.
5. Bake for 10 minutes, then flip.
6. Bake for another 10 minutes.
7. Set oven to broil and watch carefully until lightly browned.

Roasted Sunflower Seeds

1. Heat a small pan over medium-low heat.
2. Add the sunflower seeds in an even layer (no oil needed unless preferred).
3. Stir frequently for 3–5 minutes until they turn golden.
4. Remove from heat immediately and transfer to a plate to cool.

Dressing

1. In a small bowl, whisk together hummus, spicy mustard, lemon zest, lemon juice, capers, caper juice, garlic, salt, pepper, maple syrup, and olive oil.
2. Add a little water to thin the dressing until pourable.
3. Taste and adjust seasoning as needed. Add more lemon juice or zest for extra brightness.
   

Assemble the Salad

1. In a large bowl, toss romaine, parsley, and shredded carrots.
2. Transfer to a serving platter.
3. Top with sweet potato croutons, sunflower seeds, and nutritional yeast (if using).
4. Drizzle with dressing and toss, or serve it on the side.

Enjoy!