Everyone is talking about whether or not it’s too early to decorate for Christmas, but we’re over here drooling over what recipes will be on our Thanksgiving table. Anyone else? 🤤
We’ve opened up pre-orders for plant-based Thanksgiving dishes freshly made by our team here at The Sanctum. With dishes like Warm Kale & Artichoke Dip, Local Sweet Potato Casserole, and Bourbon Maple Pumpkin Cheezecake, the names are enough to make us salivate. (See the full menu and pre-order your favorites here.)
Whether you’re leaving the cooking to us with The Whole Sanctum Feast or you’re looking for a simple salad to brighten the spread, we’re sharing our favorite Sea-Sar Salad Dressing Recipe straight from our kitchen. Make it for Thanksgiving or keep it in your back pocket for the next gathering.
Sea-Sar Salad Dressing Recipe for Your Plant-Based Thanksgiving
Our very own Chef Chelsie Savage came up with this plant-based alternative to classic Ceasar dressing. We suggest using it on romaine lettuce for a traditional Ceasar salad along with slivers of sweet onion and black olives, or switch it up with some shredded kale, quinoa and toasted chickpeas for a heartier version of a classic favorite.
“The kelp adds the salty sea taste that anchovies usually bring to traditional Ceasar dressing. It’s also a great source of essential minerals, calcium, copper, magnesium, and iodine that will balance your pH and promote a healthy metabolism.”
2¹⁄₂ stalks celery
4 pitted Medjool dates
3 cloves garlic
¹⁄₂ cup extra virgin olive oil
¹⁄₄ cup filtered water
2 tablespoons tamari
2 tablespoons kelp granules
¹⁄₄ cup lemon juice
1½ tablespoons white miso
¹⁄₂ teaspoon salt
Place all ingredients into a high-speed blender and blend until smooth.
Serve immediately or store in the refrigerator to keep fresh.