Creamy and garlicky, this vegan Caesar dressing uses capers, instead of anchovies, giving it that signature taste you all know and love. I find this recipe to be more than just a dressing since you can utelize it in so many ways. Chickpea salads, vegan burgers, and Caesar salad wraps are a few fun ideas that are delicious! On your next salad night, try something different with this dressing, homemade croutons, and tons of romaine lettuce. A fun tip! If you cut the lettuce 1-1/2” from the bottom, place the remaining stem in about 1/2” water, you can watch it re grow! Be sure to change the water every 1 to 2 days and once you have some leaves, plant it in soil for 45 to 55 days! Its that simple and you have lettuce at your fingertips literally.
Yield 8 oz
3 small garlic cloves, minced
1 tsp. red wine vinegar
1/2 Tbsp. capers, smashed into a paste
2 Tbsp. fresh squeezed lemon juice
1 tsp. Worcestershire sauce
1 tsp. Dijon mustard
1 cup vegan mayonnaise
1/2 cup chopped vegan Parmesan cheese
1/4 tsp. Himalayan Fine Pink Salt
1/4 tsp. ground black pepper
- In an 8 ounce mason jar, combine all of the ingredients and mix until well combined.
- Place in the refrigerator for the flavors to meld together or serve immediately. For best results, leave overnight.
Chef’s tip: If you don’t have capers, you can use green olives. Just make sure to mince the olives into a paste-like consistency.
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