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Creamy Vegan Caesar Dressing and Almond Parm-Dust
by Shannon Joyner, Garden Companion Editor

creamy vegan caesar dressing surrounded by ingredients - garlic, cashews, lemon, capers, miso, garlic, worcestershireGarlicky, creamy, and tangy, this delicious vegan dressing is an improvement on ordinary- Caesar dressing, which can be heavy. Instead of eggs and oil, raw cashews are blended with water into a rich, creamy sauce; capers, mustard, and miso fill the umami niche instead of anchovies and parmesan; lemon juice and vinegar add fresh tanginess; and garlic gives it a spicy bite. Use it as a dip or spread, or for the traditional Caesar experience, toss with crisp chopped romaine lettuce (or kale) top with crunchy croutons, a sprinkle of vegan almond parm-dust, and a squeeze of lemon. Yum..

Creamy Caesar Dressing (makes ~1 cup)

3/4 cup raw cashews
½ cup hot (not boiling) water
2 garlic cloves, chopped
2 teaspoons capers
1 tablespoon vegan Worcestershire sauce
2 teaspoons Dijon mustard
1 teaspoon white miso paste
1 teaspoon white vinegar
juice and zest of 1 large lemon
~½ teaspoon salt (to taste)
¼ teaspoon freshly ground black pepper

Add cashews and water to a blender and soak for 5 minutes. Add the rest of the ingredients and blend until smooth. Taste and adjust seasoning. Add a little more water if it's too thick. Makes ~1 cup of dressing. Store in refrigerator, stir before using.

Almond Parm-Dust (makes ~1 cup)

1 cup almond flour
1 vegan bouillon cube
¼ teaspoon brine from capers
Pinch of salt (to taste)

Mix all the ingredients (but hold off on adding salt until you taste it, some bouillon cubes are saltier than others) together until completely incorporated. I use a mini-blender with brief pulses. Sprinkle on anything that needs a bit of savory deliciousness. Store in refrigerator.

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