Plant Based Caesar Dressing
This delicious plant-based Caesar dressing is fantastic on romaine lettuce, spiralized zucchini, or used as a veggie dip! Heck, if you love garlic like I do - you could use it as a burger spread, or even added into mashed potatoes. This batch is extra big, so if you're not big on Caesar dressing, make sure to either make just half the batch, or plan on sharing with a friend!
| Prep Time | 1 hour |
| Servings |
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Ingredients
- 1 cup raw cashews soaked for 50 minutes and drained
- 3/4 cup tahini
- 3/4 cup almond or soy milk
- 3/4 cup fresh squeezed lemon juice
- 5-6 cloves fresh garlic *If using potent garlic like russian red only use 2-3 cloves
- 2 tbsp nutritional yeast
- 2 tsp garlic powder
- 1 1/2 tsp ground yellow mustard
- 1 1/2 tsp sea salt
- 1/2 tsp onion powder
- 1/2 tsp fresh ground black pepper
- 1/2 tsp capers
Ingredients
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Instructions
- Add all ingredients into a high-speed blender.
- Blend until smooth.
- Enjoy as desired!
Recipe Notes
To garnish Caesar salad, use seasoned roasted chickpeas as 'croutons'.
Dressing will keep in the fridge for 5 days, or freeze up to 6 months.
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