Some things are really hard to make vegan. A caesar salad is one of them. It is basically anti-vegan: mayonnaise, egg, anchovies, cheese... And if you find yourself somewhere lacking in vibrant vegan fare, the caesar salad is often a last, ultimately non-resort on a menu.
You won't necessarily be able to find this dressing out, but as ever, with a little creativity you can conquer the caesar salad conundrum at home with the same prowess as its namesake. I was actually shocked at how good this tasted. Hopefully you will think so, too, and use it to expand your vegan salad empire.
You won't necessarily be able to find this dressing out, but as ever, with a little creativity you can conquer the caesar salad conundrum at home with the same prowess as its namesake. I was actually shocked at how good this tasted. Hopefully you will think so, too, and use it to expand your vegan salad empire.
YIELDS
2 cups dressing
PREP TIME
COOK TIME
TOTAL TIME
- 1/2 cup raw cashews
- 1 cup water
- 2 tbsp. olive oil
- juice from 1/2 lemon
- 2 garlic clove
- 1 tbsp. tamari
- 1/2 tbsp. German mustard
Directions
1. Soak the cashews in the water overnight. Drain the water when ready to make the dressing.
2. Combine all ingredients in a blender or food processor. You may need to add a few tablespoons of water as you go; the dressing will thicken over time when kept in the refrigerator.
Get more like this—Sign up for our daily inspirational newsletter for exclusive content!
__
Photo: Chris Tweten via Unsplash
