Growing up, I was quite obsessed with my dad’s from-scratch caesar dressing. When he was a youngin’, he was the manager of a fancy shmancy country club dining room and before he was manager, he made table-side caesar dressing. Creamy and garlicky, it’s hands down the best caesar dressing ever. Unfortunately, it’s made with coddled eggs and anchovies.
Since going vegan years ago, I’ve been missing out on my caesar salad fix. Since I don’t believe you should miss out on any culinary delights in the name of compassion, I’ve been working out my own caesar recipe. While the tahini in this dressing does give it a sesame flavor, the texture is the closest I’ve come to that caesary goodness without eggs, and the capers step on where the anchovies stand out. Here you are!
Vegan Caesar Dressing
You will need:
1/2 cup pure tahini
1/2 cup water
1 clove garlic, minced
2 tablespoons nutritional yeast flakes
2 teaspoons dijon mustard
1 tablespoon capers
1 tablespoon caper brine
2 tablespoon lemon juice
¼ tsp black pepper
Put all ingredients in a food processor and let ‘er rip.
Drizzle over your favorite salad fixings. Traditional caesar is a very basic romaine and crouton combo, but I like to get fancy with my greens. In the photo above, I’m enjoying it with romaine, kale, sprouts and herb crusted tofu. Store any excess dressing in a jar in the fridge.