Happy Meatless Monday! I’ve been on a Caesar salad kick for the past 3 weeks or so and finally decided to try to make it at home. We don’t ever have store bought salad dressings in our house, because balsamic vinegar has been our main salad companion for years now. When I was looking into buying vegan Caesar salad dressing at the local store it surprised me how many unpronounceable ingredients it had! Even the ones with the “all natural” label (which we all know means absolutely nothing). Needless to say, I left it at the store.
Vegan Caesar Dressing
1/2 cup Cashews (soak 1hr – overnight and drain before using)
3 Tbsp Nutritional Yeast
4 Tbsp Lemon Juice
1 Clove Garlic (or garlic salt)
3 Tbsp Dijon Mustard
Salt, black pepper, hint of cayenne
Add all ingredients in high speed blender, add water slowly until desired consistency is achieved. Some like it thicker, some more runny. Besides salad dressing, you can use it for baked potato filling, tacos, burgers and sandwiches or for dip. Possibilities are endless.
Store in the fridge for about one week.
For the salad I used romaine, little kale, cabbage for crunch, kalamata olives and topped it off with sliced grilled meatless chicken. Add some cherry tomatoes for a pop of color!