Hail, Vegan Caesar! Salad Dressing
1 cup lemon juice (ideally fresh, but go with what you've got)
2 cloves garlic, minced
1 tablespoon capers, drained
1 1/2 tablespoons Dijon mustard
1 1/2 tablespoons nutritional yeast
1/2 teaspoon pepper
1/4 teaspoon sea salt
1 teaspoon vegan Worcestershire
1 tablespoon white or yellow miso (optional)
1/2 cup extra virgin olive oil
1 cup flax, canola, or more olive oil*
*Taste-wise, you'd ideally use light olive oil for this, so there's less olive oil taste... I like to use a mix of flax and extra virgin, myself, though, since it's healthier.
In a blender, blend everything but the last cup of oil. Once that's blended, keep the blender on and slowly pour in the last cup of oil.
If you want to make this lower fat, replace some or all of the olive oil with low fat silken tofu, use a lot more nutritional yeast and Dijon, and add a little water or maybe vegetable broth until you get the right consistency.
This will keep in the fridge for at least 2 weeks.