10 Sep Vegan Caesar Salad Dressing
There was a time in my life when I was WILD about Caesar salad. I used to make them table-side at a fine dining restaurant where I waited tables, I ate them for lunch every day, and when I went out to a restaurant for dinner, I always ordered Caesar salad. You might call me a Caesar aficionado.
I’m so excited to share this delicious Vegan caesar salad recipe with you! It has decadent, rich flavors, it’s nutrient dense, and contains very little oil.
I know you’ll enjoy it as much as I do : )
Here’s the recipe:
1/2 Cup raw cashews (soaked for a few hours or overnight)
1/4 Cup water
1 Tbs extra virgin olive oil
2 tsp red wine vinegar
1 Tbs lemon juice
1/2 Tbs Dijon mustard
1/2 tsp garlic powder
1 small garlic clove
1 Tbs vegan Worcestershire
2 tsp capers
salt and pepper to taste
a few dashes Tabasco (if you like a bit of heat)
(this is enough for about 2 or 3 large personal salads)
Drain the soaked cashews. Add all ingredients into a small blender or food processor. (I used my magic bullet blender). blend until smooth.
I like to squeeze a bit of extra lemon on top, add tons of black pepper, and if you like parmesan cheese, you could replace it with some nutritional yeast on top for a similar flavor profile : ). For a little extra tang, sprinkle with capers.
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