The beginning of a new year means lots of salads in my household. I’ve been making variations of this vegan Caesar dressing for years now. The base of a classic Caesar is made with egg yolk and oil, which I’ve replaced here with heart-healthy nuts and seeds. Ceasar dressing is packed with tons of flavor from all the garlic and anchovies. I’ve tried to do the same here using vegan ingredients like tamari, nutritional yeast and capers. One optional twist to this recipe is to replace the capers with a sheet of toasted salted seaweed. It gives this dressing even more umami flavor! Pour it over shredded kale or brussels sprouts or romaine. I’ve added grains, sprouts, red onion and avocado to mine but this versatile dressing will go great with any veggie!
INGREDIENTS
- 1 cup raw cashews
- 1/4 cup pumpkin seeds
- 1 tablespoon nutritional yeast
- 1 teaspoon tamari, shoyu or amino acids
- 2 lemons (juice)
- 2-3 cloves garlic
- 1 tablespoon capers
- 3/4 cups water
- sea or kosher salt
- freshly ground black pepper
INSTRUCTIONS
- Combine all the ingredients in a blender and blend until smooth. If you like more garlic or if your garlic is not potent, add more. Or if you like a tangier dressing add more lemon and capers. Season with salt and pepper. Don't be afraid to be aggressive with the seasoning since this is the seasoning for all the vegetables in your salad. The dressing should be thick but pourable. Add more water if necessary.
(images by HonestlyYUM)
This is a fantastic recipe for dip, dressing, drizzling. Thanks.