Put all of the above ingredients, except for the water, into a blender and blend until thick and creamy.
Add the water a little at a time until the desired consistency is reached.
Notes
The amount of water needed will depend on the type of soy milk that you use.
The protein in the soy milk gives the dressing a creamy texture. If you choose to use a different type of non-dairy milk, it will not be as thick, so you can omit the water.
Make sure to use plain soy milk and not vanilla!
If you don't want a slightly fishy flavor, omit the kelp flakes.
Top the salad with grilled vegan "chicken" strips like my homemade vegan chicken or the Beyond Meat brand for a more filling meal.