1 cup extra virgin olive oil

3 cloves garlic

2 medium celery stalks, chopped

½ cup filtered water

¼ cup freshly squeezed lemon juice

¼ cup nama shoyu

2 tbsp white miso

4 tsp Date paste or pureed soaked dates

1 tbsp kelp granules

½ tsp freshly ground pepper

In a high speed blender, combine all the ingredients and process until the mixture is the consistency of a conventional Caesar dressing. Taste and adjust the seasoning.

1/2 cup cider vinegar

1/4 cup grainiy Dijon mustard

4 cloves garlic, peeled

1 tsp salt

freshly ground black pepper

1 to 3 leaves fresh basil

1 cup extra-virgin olive oil

Combine the vinegar, mustard, garlic, salt and pepper and basil in a food processor or blender. Turn on the machine and with the motor running, gradually add in the oil in a slow drizzle.