1/2cupraw sunflower seedssoaked overnight and drained
1large garlic clove
3tbspnutritional yeast
2tbspcapersdrained and rinsed
4tspvegan Worchestershire sauce
2tbspfreshly squeezed lemon juice
1tbsptamari soy sauce
2tspdijon mustard
2tspfreshly ground black pepper
1/4cupwater
2tbspextra virgin olive oil
Instructions
Place the sliced kale in a large salad bowl. Keep the romaine separate for now.
Make the dressing: Place the sunflower seeds, garlic, nutritional yeast, capers, vegan Worchestershire sauce, lemon juice, tamari, mustard, and pepper in a blender and add 1/4 cup water.
Blend until creamy, then slowly pour in the oil while the blender is still running and blend until smooth.
Using your clean hands, massage about half the dressing into the kale until it is tender, about 2 minutes.
Add the romaine lettuce and a couple more spoonfuls of dressing and toss to coat.