Caesar Salad Dressing

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I find that many of the vegan Caesar Salad recipes going around use an awful lot of processed vegan mayonnaise to try and get that authentic Caesar Salad taste. Well here’s a recipe that gives you the taste without all of the processing. This dressing is loaded with fiber, something processed oils can’t give you, because sesame tahini is used as the oil/egg base for the dressing. Don’t forget the fresh garlic! Try this dressing on our REAL Caesar Salad served with REAL Caesar Salad Sun-dried Tomato Filets and REAL Caesar Salad Croutons! Enjoy!

REAL Caesar Salad Dressing
3 garlic cloves
Juice of two fresh lemons
1 Tablespoon Dijon mustard
1/2 cup tahini
1/2 cup nondairy milk (unsweetened)
2 Tablespoons nutritional yeast
1 teaspoon capers (drained)
1 teaspoon caper vinegar (from the jar of capers)
salt and coarsely ground pepper to taste

Place all of the ingredients in a blender or food processor and blend on high speed until emulsified, stopping occasionally to scrape down the sides of the blender/bowl. The dressing should be thick and creamy (if it’s too thick add a few more drops of nondairy milk, if it’s too thin add a teaspoon more of tahini). Let the dressing sit for at least an hour in the refrigerator to marry all the flavors.

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