Who doesn’t love a good Caesar salad? I know that before I went vegan, this was my standard go-to salad that I would order at restaurants or buy in a bottle and serve at home. There is just something special about the salty, creamy dressing served on crisp, crunchy romaine.
Thanks to my husband who has been bugging me to make a healthy, vegan version of a Caesar dressing for longer than I am willing to admit (sorry, honey), I finally started experimenting this weekend to make my own. I turned to the blogosphere for inspiration, plus Dr. Fuhrman’s recipe collection as a starting point. I noticed that most vegan versions use cashews as the base, so that is how I started. The cashews lend creaminess, for sure, but I balanced them out with hemp seeds on my second go-around, to take advantage of the omega-3s.
Dijon mustard is also a common ingredient, although I used stone-ground mustard combined with mellow white miso for the distinctive salty flavor that really defines a Caesar dressing (probably due to the anchovies used in the traditional version). As you know, I normally don’t use ingredients that contain a lot of sodium like mustards or miso, but in this case, I think it is necessary. I also used dates to balance the savory and nutritional yeast for an added element:
I just blended all the ingredients together in my high-speed blender and it was ready to serve on fresh romaine. Why, oh why, did I wait so long to make this dressing?
I love this dressing so much that I’m putting it on everything I can find, including my Vegetable Quinoa Salad (see the recipe here):
Vegan Caesar Salad Dressing
- Yield: 8
- Category: Salad Dressing
- 1/3 cup unsalted cashews
- 1/4 cup hemp seeds
- 1 tablespoon stone ground mustard
- 1 teaspoon white miso
- 2 tablespoons nutritional yeast
- 1 clove garlic
- 1 tablespoon no-salt seasoning
- 4 medjool dates, pitted
- 1 cup unsweetened non-dairy milk
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons white balsamic vinegar
- Combine cashews, hemp seeds, mustard, miso, nutritional yeast, garlic, no-salt seasoning, dates, soy milk, lemon juice, and white balsamic vinegar in a high-speed blender and process until smooth.
- Serve this dressing over fresh romaine for a vegan version of a Caesar salad.
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