Decadent Caesar Dressing
3 tablespoons fresh squeezed lemon juice
1 teaspoon dijon mustard
1-2 cloves of garlic, minced
1 tablespoon sweet white miso
5 tablespoons olive oil
1-2 tablespoons nutritional yeast
pinch of sea salt
pinch of black pepper
plain soy milk to taste
Mix lemon juice, mustard, and garlic in a bowl. Whisk in the miso until is well combined. Slowly add the olive oil, whisking continuously, to make a mayonnaise. When the oil is fully integrated, mix in the yeast, salt and pepper. Taste it, and if it is too strong, dilute it by whisking in soymilk one tablespoon at a time.
Traditional caesar salads use raw egg to make a mayonnaise dressing. In this recipe, the miso replaces the egg. If you live somewhere where you can buy vegan worcestershire sauce or fake parmesan vegan cheese, they would both probably enhance the recipe.
SO HOW'D IT GO?
I LOVED IT! I used 3 tbs oil and added 3 1/2 tbs soil milk, and a little vegan mayo.
Pretty good. I don't know what the "real" caesar dressing is supposed to taste like, but I like the miso in this. I added the Worcestershire, cut back on the oil, added kelp powder and just plain water to get the right consistency. The kelp powder was a good addition.
Yummy recipe, although I can't decide if it tastes like Caesar or not. But it's delish, so who cares? I added a little more dijon, 3 tablespoons olive oil, 2 tablespoons NY, and a dash (1/2 teaspoon, maybe?) of vegan worchestershire sauce. To make it a tiny bit creamier I added a tablespoon of nayonnaise. We loved this dressing, and I served it on romaine lettuce with sliced red onions, blackened tofu and homemade croutons. I want to try other Caesar dressing ideas, but I will definitely be making this one again.
this reminds me a lot of the "caesar's wife dressing" in The Garden of Vegan. that is one of my favorite dressings to make.. sooo delicious.