Vegan Caesar Dressing
I go through weeks of craving this delicious moreish caesar salad dressing! I posted about this recipe in this post on Instagram, but like a lot of these they are hard to find again, so I wanted this to have its own place on the blog for future reference. It’s such an easy, chuck everything in a blender kind of recipe, and you can make extra, keep it in the fridge for the week!
Ingredients : (This makes just about 1 cup of dressing)
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3/4 cups of soaked cashews (soaked overnight and drained/rinsed or soaked in boiling water for 30min and rinsed)
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2 heaped tbsp of hemp hearts
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1 juice of a lemon
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1 heaped tbsp of Dijon mustard
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2 tbsp of nutritional yeast
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1 small handful of dulse seaweed (soaked and drained for a min to rid it of excess salt)*
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1 clove of garlic
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3/4 cups of water (roughly, until it just about covers the cashews in your blender)
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1 big pinch of sea salt
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Pinch of cracked black pepper
*dulse seaweed is optional, but it really makes the sauce a true Ceasar salad dressing (the original has anchovies in it) you could use another seaweed in there too like nori (if it’s not salty and already rinsed then don’t bother to soak it)
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Method :
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Place everything in a high-speed blender, blend until creamy and smooth! Add a little more water if it seems too thick in consistency, you want it to be “drizzleable”. Taste test too to see if you need more salt or lemon - trust your personal taste.
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Drizzle over a bed of lettuce (or massaged kale!) with baked or sautéed smoked tofu or tamari marinated tempeh, sourdough olive oil croutons, cut up other crunchy veggies such as cucumber, something salty like sundried tomatoes chopped up, some olive maybe, capers definitely, something crunchy like chopped up roasted almonds or pumpkin seeds, drizzle a bucket load of sauce and VOILA!
ps: if you don’t have a high-speed blender, make sure to soak your nuts overnight, the softer they are the smoother your sauce will be if you don’t have a powerful blender.
