Vegan Caesar Dressing

My – absolute – favorite dressing.

A good Caesar Salad was one of the biggest things I missed when I stopped eating fish. Only on the VERY slim chance that a restaurant didn’t put Anchovies in their Caesar dressing was I able to enjoy my favorite salad. Even when they did omit the fish, it was still a dairy option which is fine for me, but when I decided to make it myself I figured it couldn’t hurt to make it completely plant based. This Caesar Dressing pairs beautifully with my homemade Croutons too!

As always, it’s an easy swap to use regular mayo for a still delicious non-veg option.

Ingredients:

4 tbs Vegan Mayonaise (linking my favorite brand)
1 tsp Capers
1/2 tsp Juice from Caper Jar
1 tsp Lemon Juice
1 tsp Nutritional yeast
1/2 tsp Fresh Cracked Black Pepper
1/2 Garlic Powder
1/2 tsp Sea Salt
1/4 tsp Oregano
2 tbs Olive Oil

Add the Capers, Caper Juice & Lemon Juice to a bowl and macerate them.

Next, add the Vegan Mayonaise, Nutritional yeast, Fresh Cracked Black Pepper (it must be Fresh Cracked, loose pepper you find in the store is trash & dead), Garlic Powder, Sea Salt, Oregano & combine.

Whisk the Olive Oil into the mixture, add to a jar or serve & enjoy!

Health Note:
If you want to cut back on Oil you can substitute with 1 tbs water - this will create a looser consistency, but flavor profiles say somewhat similar.
ADDITIONALLY I do not add water to the mixture until I am ready to serve. So if I was intending to make this dressing to store, I would combine all other ingredients & only whisk in the water when I’m ready to add it to a salad. I find storing the dressing without the water allows the dressing to keep longer in the fridge.

Yields: 4 Servings