Our Vegan Caesar Dressing has all the hallmarks of that this classic dressing is famous with a plant-based twist. A great dressing for many a salad.
The Origins of Caesar Salad
Caesar salad is said to have been created by restaurateur Caesar Cardini. The story goes that on a busy day at his restaurant, Cesar's kitchen supplies were so depleted that he made do with what he had available. The simple Salad was assembled at the table to give a bit more panache.
According to Caesar's daughter, the original version did not have anchovies; she attributes the slightly salty anchovy taste to the Worcestershire sauce. It was Caesar's brother Alex who added anchovies to his similar Aviators Salad that was later also named Caesar - confusing right ??♀️!
How we made it vegan
The original recipe consists of a homemade mayo recipe, with garlic, lemon, olive oil, Dijon mustard, Worcestershire sauce, (anchovies) and parmesan.
We have used coconut yoghurt to mimic the creaminess of the mayo, used capers for saltiness instead of the anchovies and parmesan and swapped the Dijon for some whole grain mustard for some added spiciness. The rest of the ingredients remain the same.
For an oil-free version of this dressing, you can replace the oil with tahini instead it will give you a slightly nuttier taste.
You will need
How to make it
Add all the dressing ingredients to a small food processor or blender, season with some sea salt and cracked black pepper and blitz until well combined.
Keep in a sealed container in your fridge for 3-4 days.
Use it on
- Leafy green salads such as romaine/cos, spring mix/mesclun mix, kale salads.
- Drizzle over broccoli, broccolini or cauliflower and add some crispy bacon
- As an alternative to mayonnaise in your potato or pasta salads
- Double the coconut yoghurt to make it into a delightful dipping sauce for crudités
How long can I store it for?
You will need to keep it in a well sealed container in your fridge and it should last approximately 3-4 days.
We have used it on
- High Speed or Bullet Blender
- ⅓ cup coconut yogurt
- 3 tbsps lemon juice
- Zest from 1 lemon
- 2 tbsps olive oil (use tahini to make it oil-free)
- 1 tablespoon baby capers
- 1 tablespoon whole grain mustard
- 1 tablespoon vegan Worcestershire sauce
- 1 clove garlic minced
- Add all the dressing ingredients to a small food processor or blender, season with some sea salt and cracked black pepper and blitz until well combined.
- Keep it in a sealed container in your fridge for up to 3-4 days.
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