House Caesar Salad Dressing

butterfly Serves: 2

Written By Eydie Desser


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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


  • 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


  1. Place all ingredients in a blender and blend until very creamy and you don’t see any flecks of almonds.
  2. 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.
To Serve:

Use romaine as the lettuce for an authentic Caesar Salad or use as a dip as shown above.

butterfly 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.

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