House Caesar Salad Dressing
Serves: 2
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! Five ingredients plus water and it’s a “slam dunk” tasty dressing. Pour on a salad, or serve it as a dip for crudité. There are many uses for this dressing as a base. See Cook’s Notes below. Ingredients
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! Five ingredients plus water and it’s a “slam dunk” tasty dressing. Pour on a salad, or serve it as a dip for crudité. There are many uses for this dressing as a base. See Cook’s Notes below. Ingredients
Ingredients
- 2/3 cup raw almonds
- 1 tablespoon 50% less salt Tamari (or more to taste)
- 1 tablespoon Dijon mustard or Westbrae mustard (very low salt) 2 TB nutritional yeast
- 3 tablespoons lemon juice (or more to taste)
- 2 garlic cloves, minced (about 1 teaspoon., or more to taste)
- 1 cup of water
Directions
- Place all ingredients in a blender and blend until very creamy and you don’t see any flecks of almonds.
- Refrigerate for up to 3 days. Thin the dressing with a couple of teaspoons of water if it gets too thick, but not too much or it will dilute the delicious flavor.
Use romaine as the lettuce for an authentic Caesar Salad or use as a dip as shown above.
Cook's Notes: Use this sauce as a base and you can reward yourself with many delicious recipes. Mix with cooked chickpeas for a side dish, or as a sauce for a vegetable wrap. Use it as a pasta sauce: add chipotle, lime juice, and cilantro for a yummy smoky taste and add to veggie noodles. Use it as a sauce for a veggie burger. Go wild with your imagination and please share your ideas with us.
