Caesar Salad Dressing - Vegan
photo by magpie diner
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 1⁄3 cup slivered almonds, pulsed in blender until crumbly
- 3 -4 garlic cloves, peeled and smashed
- 3⁄4 lb silken tofu
- 1⁄4 cup olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon capers (heaping)
- 4 teaspoons caper brine
- 1 teaspoon sugar
- 1⁄2 teaspoon mustard powder
- salt, to taste
directions
- Blend garlc, tofu and oil in a blender until creamy.
- Add lemon juice, capers, brine, sugar and mustard powder, and pulse to combine.
- Check and adjust lemon juice and salt to taste.
- Pour into container and add crumbled almonds.
- Cover and chill for at least 30 minutes before serving.
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Reviews
-
This definitely fills the void of caesar salad for me! It's packed with raw garlic, so beware! I used 4 large cloves, think I might have scaled that back to 3 as the recipe suggests. Made exactly as written, it has filled up a 2 cup (500ml) canning jar to the rim. It's a really thick dressing, so quick to make and much more affordable (and tasty) than those fresh dressings you find in the grocery store. I look forward to putting together a great salad tomorrow. Love Veganomicon, another great one from that book. Thx for posting Kozmic.
RECIPE SUBMITTED BY
Kozmic Blues
Providence, Rhode Island
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