Who doesn’t love a classic Caesar salad?? There’s definitely someoneeee out there, but to me it’s one of those quintessential dishes that don’t get old. However, Caesar salads are definitely not created equal. Eggs or no eggs. Anchovies? Cheese? We know the staple usually contains all 3, but since I tend to make recipes that can work for most all lifestyles.. we had to eliminate all of those, ya know? This recipe is extremely simple, but packed with SO much flavor. It’s adapted from Minimalist Baker, and has easily become our go-to Caesar dressing (my boyfriend said he might even like it more than the original! Score.) You can use it on any type of salad of course– pictured here: romaine, radish, cucumber, avocado + some parsley + everything seasoning are both optional. We paired it with homemade crispy chicken tenders- YUM!
PS: You will need either a high-speed powerful blender or a food processor.
INGREDIENTS:
(makes 8oz / 1 cup)
7 smaller garlic cloves (or 4 large)
2 lemons, juiced (~6 tbsp)
1 heaping tbsp capers + 1 tbsp of the caper juice
2 tsp grain mustard (or dijon)
1/3 cup olive oil
60g unsalted cashews (~ 1/3 cup, raw or roasted)
2 tsp nutritional yeast
1/2 tsp maple syrup
2 tbsp water
salt + pepper as needed
RECIPE:
Combine everything in a high-speed blender or food processor and run until very creamy + smooth. Taste and add a little salt + pepper if needed. I added a pinch of both (the capers provide a lot of the salty flavor).