Caesar Salad Sauce
Yields: 1 cup
I’ve tried many plant-based Caesar salad dressing recipes, and have worked diligently to make a version that is more nutrient rich, less sodium, and still delicious. I think I did it! Try this one and see what you think. Five ingredients plus water and it’s a “slam dunk” tasty dressing.
I’ve tried many plant-based Caesar salad dressing recipes, and have worked diligently to make a version that is more nutrient rich, less sodium, and still delicious. I think I did it! Try this one and see what you think. Five ingredients plus water and it’s a “slam dunk” tasty dressing.
Ingredients
- 2/3 cup raw almonds
- 1 tablespoon 50% less sodium tamari
- 1 tablespoon Dijon mustard or salt free Westbrae mustard
- 3 tablespoons lemon juice
- 2 tablespoons nutritional yeast
- 1 cup water
Directions
Place all of the ingredients in a blender and process until very creamy. You don’t want to see any flecks of almonds. Refrigerate for up to 3 days. Thin with a couple of teaspoons of water if it gets too thick, but not too much or it will dilute the delicious flavor.
Cook's Notes: There are lots of ways to use the sauce as a base:
- Pour on a salad, or serve it as a dip for crudité, mix with cooked chickpeas, or use it as a sauce for a vegetable wrap. The uses are endless.
- Change it up:
- Southwestern style: Add chipotle in adobo sauce, lime juice, and cilantro for a yummy smoky taste.
- Indian style: add in curry powder
Go wild with your imagination with this Caesar sauce as a base, and reward yourself with many delicious recipes.
