One of the things that seems to fall by the wayside when you start eating plant based is creamy salad dressings. For the most part they have milk ingredients which make most store bought brands a no no. We’ve tried some of the plant based bottled dressings but frankly have found them a little underwhelming. Considering everything they tend to have little flavour and a lot of extra ingredients.
We went to a nice restaurant for our anniversary and ordered a Caesar salad to share. It had been years since we had a Caesar so we was pretty excited to try this one. Your usual Caesar has egg, cheese and anchovies in it so taking those things out can potentially change the whole salad. Have no fear, the salad was great, and it got us thinking about creating our own creamy plant cased Caesar salad dressing. Since then we did a little sleuthing and experimenting and have come up with what we think is a delicious alternative to the traditional Caesar dressing. Enjoy.
Creamy Plant Based Caesar Salad Dressing
Course: Lunch, Dinner, SidesCuisine: vegan, vegetarian, gluten freeDifficulty: easy6
servings15
minutes15
minutesIngredients
1 Tbsp of tahini
3 Tbsp of vegan mayonnaise (we like Hellmann’s)
1 Tbsp of red wine vinegar
1 large garlic clove, minced
2 Tbsp of olive oil
1 tsp of Dijon mustard
1 Tbsp of nutritional yeast
1 tsp of lemon juice
Salt and pepper to taste
2 Tbsp of water
1 Tbsp of caper brine (optional)
Directions
- Mix all the ingredients together in a small bowl.
- To serve, toss the dressing well into a large bowl of your favourite greens and top with croutons.
Notes
- As far as greens goes, we used a spring mix and some iceberg lettuce that we had in the fridge. I can only imagine that romaine, arugula and pretty much any other leafy green would taste great.
- The caper brine is salty and sort of replaces the anchovies found in a traditional Caesar. We had capers in the fridge and it did create a nice little edge to the dressing so if you’re inclined, I would recommend using caper brine.