Raw Eggless Salad

-3 c cauliflower, pulsed in food processor
-½ c sunflower seeds soaked for 4 hours, drained then pulsed in food processor
-1 c diced celery
-1 c shredded carrots
-½ c scallions or 2 T diced red onion or shallot
-½ c nutritional yeast
-2 t dried sage
-1 T dried dill
-1 T dried parsley
-½ t garlic powder
-¼ t turmeric
-4 T tahini
-4 T yellow mustard
-2 T Dijon mustard
-4 T relish
-1 T chia seeds
-1 t black salt (or sea salt)
-½ -1 t black pepper
-½ c water

Pulse the cauliflower in processor and set aside in large mixing bowl. Pulse the sunflower seeds, and add to the cauliflower. Add the celery, carrots and scallions and nutritional yeast and spices (not the salt or pepper). In a small bowl add the tahini, mustard, relish, chia seeds, salt and pepper along with ½ c water. Whisk well and pour over the veggies. Taste and adjust seasonings. Allow mixture to chill for an hour before serving. This actually keeps for around 3 days and does not get watery because of the chia seeds.