I LOVE caesar dressing, not just because it's delicious, but because caesar salads are covered in dressing. I haven't been able to enjoy it in a while because I don't want the high fat, dairy options that are out there and a lot of the vegan options used vegan mayonnaise, which I have and use very sparingly on sandwiches but it's so high in fat that I try to limit my use. So, when I found this recipe in the Straight Up Food cookbook I got super excited! I have tweaked it a little because I do that. I am my mother's daughter after all.. So, here is my version 😋 Still unprocessed and you can feel good about loading the salad!
Caesar Dressing
*adapted from Straight Up Food Cookbook
Makes 1 cup
1/2 c water
1/2 c raw, unsalted cashews
2 TB lemon juice
2 TB mustard (dijon or stone ground)
1 date
1/2 prune (or in place of date and prune you can use 1 TB raisins)
2 cloves garlic
1 tsp ilalian herb seasoning
1 tsp garlic powder
Place all the dressing ingredients into a blender and set aside for 15 minutes (so cashews can soften, but you can bypass this step if you have a high speed blender like vitamix). Blend until smooth.
*Nut free option - replace cashews with 3/4 c cooked (or canned) white beans.
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