Living Caesar Salad

Recipe from eat, drink & be vegan wheat-free, gluten-free, raw, oil-free option
When I concocted this entirely "raw" Caesar dressing, it quickly became a sensation! The creaminess is derived from the blended raw nuts, and the taste is absolutely marvelous - almost unbelievable, in fact, that it tastes so authentic. Toss this dressing in crisp, torn romaine leaves, along with raw pumpkin seeds, pine nuts, and/or sliced tomatoes. (or try Polenta Croutons, p.85 of ed&bv)

1/4 cup raw cashews (or raw sunflower seeds) (see note)
1/8 cup raw pine nuts (or raw sesame seeds) (see note)
3 tbsp freshly squeezed lemon juice
1 tbsp cold-pressed extra virgin olive oil (can omit for oil-free version)
1 medium clove garlic, chopped
1 tsp mild miso (I use Genmai brown rice or barley miso)
1/2 tsp sea salt
1/2 tsp kelp granules (I use Maine Coast Sea Seasonings brand)
freshly ground black pepper to taste
1/2–1 tsp raw agave nectar
1/4 cup water (or more to thin as desired)

Using a hand blender or in a blender, combine all ingredients (starting with ½ tsp agave nectar) and purée until very smooth. Add additional water to thin dressing if desired. Taste test, adding additional agave nectar if desired.

Note: This dressing will thicken after refrigeration; you can thin it by stirring in 2–3 tsp water if desired. When thick, this dressing can be used as a veggie dip.

Note: If nut allergies are a concern, substitute raw sunflower and sesame seeds in place of cashews and pine nuts, respectively. The dressing will be just as delicious, though you may need additional agave nectar to sweeten to taste.