Vegan Caesar Salad Dressing
photo by Andi Longmeadow Farm
- Ready In:
- 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.
Questions & Replies
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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).
This was delicious. BF liked it too. The only substitute I made was to use ground up raw cashews instead of almonds because it's often used as a substitute for parmesan cheese (I figured that that was where the recipe was going by using almonds). This was a little mustardy for caesar salad dressing but I'll definitely make this again.