Creamy Vegan Caesar Salad Dressing

Finally a vegan Caesar salad dressing that actually tastes creamy, cheesy, garlic-y and a little tangy! This salad dressing really is a crowd pleaser (most people have no idea that its vegan!). I love being able to create recipes that taste like the “real deal” but are still allergy friendly and made with ingredients I can actually pronounce. I paired this salad dressing with fresh greens, avocado, spicy roasted chickpeas (coated in paprika, sea salt, chilli pepper and avocado oil and roasted for about 15 mins) cucumber and hemp hearts! Such a satisfying, nutritious and balanced salad. I’ll often take a big ol container of it for lunch when I’m working! Hello healthy fats, protein,  fibre and down right deliciousness!!

If you have never made your own salad dressing before, I really encourage you to do so! If you check the back of the label of the store bought salad dressings in your fridge, you might be a little surprised. Unfortunately, just because we are pouring it over something healthy, doesn’t make some of these salad dressings good for us. Now don’t get me wrong, there are some salad dressing companies starting to come to light that have clean and wholesome ingredients! But most of the dressings on the market are made with canola or soy oil (high-inflammatory processed oils) with high amounts of added refined sugar and preservatives. If you make your own salad dressing, you can put healthy oils (like olive or avocado) mixed with your choice of acid (vinegars, citrus) and spices (garlic, fresh herbs, mustard). If your not into making your own dressing, that’s ok! I encourage you to be more mindful of the ingredients in store bought dressings before throwing it into your cart!

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Creamy Vegan Caesar Salad Dressing

February 28, 2020

Difficulty: Easy

By: tyrahhofer

Ingredients

• juice of 1 lemon
• 1/4 cup organic cold-pressed olive oil
• 1/4 cup raw cashews
• 2 tbsp dijon mustard
• 2 tbsp capers
• 2 tbsp nutritional yeast
• 4 tbsp water
• 1/2 tbsp vegan Worcestershire
• 1/2 tsp maple syrup
• 3 heads of roasted garlic (makes it so creamy)
• Note: If you don't have roasted garlic on hand or don't want to take the time to roast it, I recommend using 1/2 cup of roasted garlic hummus instead with 1 clove of fresh garlic OR 2 cloves of fresh garlic (fresh garlic can be pretty potent so just give it a taste before adding more).

Directions

• Step 1 Throw all of the ingredients into a high-speed blender or food processor and pulse until everything is well combined, creamy and smooth. Give it a taste, you may want to add a little sea salt (depending on how salty the capers are) or a little more garlic!