Prep 10 mins
Cook 0 mins
Nutritional yeast is a godsend for folks who are vegan or those dairy-intolerant. I think this recipe gives traditional Caesar salad dressings a run for their money. Nutritional yeast is available in bulk in well-stocked grocery stores. I forgot the recipe source!?
- 29.58 ml Dijon mustard
- 29.58 ml nutritional yeast flakes
- 29.58 ml almonds, blanched and ground
- 3 garlic cloves, minced
- 59.14 ml water
- 29.58 ml lemon juice
- 7.39 ml soy sauce
- 14.79 ml olive oil
- 1.23 ml white pepper
- In a small bowl, combine the mustard, nutritional yeast, almonds, and garlic. Make a paste.
- *Whisk in the water, lemon juice, soy sauce, olive oil and white pepper.
- *I prefer to blend the ingredients together in a mini-blender or using a hand-held immersion blender for a creamier consistency.
- Refrigerate until ready to serve. Adjust seasonings if necessary.
I am in love with this dressing! Just to help out others making it for the first time - I found that 20 blanched almonds is more or less 2 tablespoons ground. Thanks for sharing!
This was nearly perfect. I added 1 tablespoon of agave, about a half cup of reconstituted arame (seaweed, commonly used in vegan caesar dressing to replace the anchovies for fishiness), and THEN it was perfect. Thank you for the recipe!
Mmmm mmmm - loved it! Whether or not you want to call it "Caesar", it is a delicious dressing that can hold it's own with romaine in the same fashion. Would make a great dip too if you cut back on the water. I love how little oil is in this, but still rich from the almonds. I need a dressing to inspire me to make salad sometimes (lazy me), and this absolutely did. I followed your suggestion and ground up the almonds first, then threw the rest of the ingredients in - easy peasy. Thanks for posting!! (Update...used this for a pasta salad - so good, I had people asking for the recipe. Just let it come to room temperature or dress right before serving).