Caesar Dressing
Regular Caesar dressing uses mayonnaise and anchovies, but this vegan version has a similar creamy, cheesy tang. Most vegan Caesar dressings rely on soaked cashews, which can be expensive, and soaking them requires advance planning, plus a high-powered blender. This recipe can be made on demand, with nondairy yogurt and/or tahini, in a regular blender.
Servings: 8 ounces
Ingredients
- 1/2 cup non-dairy yogurt, plain
- 1/4 cup tahini
- 2 Tbsp nutritional yeast
- 2-3 Tbsp lemon juice
- 3-4 green olives
- 2 tsp dijon mustard
- 1 clove fresh garlic, or 1/2 tsp garlic powder
- pinch sea salt
Instructions
- In a small blender, combine the yogurt and tahini, nutritional yeast, lemon juice, olives, mustard, garlic, and salt. Purée until smooth, adding water, as needed, to thin. Store in an airtight container in the refrigerator for up to 1 week. It will thicken to a spreadable consistency as it sits, so, if using as dressing, add a bit of water and stir until smooth again.
Notes
Instead of yogurt and tahini, you could use just 3/4 cup plain nondairy yogurt, or 1/2 cup tahini plus 1/4 cup water
Nutrition
Calories: 78kcal | Carbohydrates: 5g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Sodium: 82mg | Potassium: 18mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 20IU | Vitamin C: 3.3mg | Calcium: 20mg | Iron: 0.7mg
