Caesar Dressing (creamy vegan mayo)
This Caesar dressing is rich, zesty, and plant-based, with the perfect balance of garlic, lemon, and umami. It’s ideal for pouring over salads, drizzling on grain bowls, or using as a dip for crispy tofu.
Ingredients
- ½ cup canola oil
- ¼ cup unsweetened cold soy milk
- 1 tablespoon lemon juice
- ½ tablespoon apple cider vinegar
- 3 tablespoon cashews soaked in boiled water
- 2 clove garlics finely minced or grated
- 1.5 tablespoon lemon juice
- ½ tablespoon Dijon mustard
- ½ tablespoon capers drained and chopped
- ½ tablespoon vegan Worcestershire sauce
- 1 teaspoon nutritional yeast
- ⅛ teaspoon salt taste and adjust if needed
- ⅛ teaspoon black pepper or to taste
Instructions
Make the Mayo Base
- Add soy milk, oil, lemon juice, vinegar, and salt to a blender. Let sit 2 minutes to curdle. Blend on high for 30 seconds. Add soaked cashews. Scrape down and blend again for another 30 seconds.
Turn it into Caesar Dressing
- Add garlic, lemon juice, mustard, capers, vegan Worcestershire, and optional nutritional yeast to the blender with the mayo. Blend until smooth. Add salt and black pepper to taste.
Chill & Serve
- Let sit in the fridge for at least 30 minutes for flavours to develop. Adjust consistency with a splash of water or unsweetened milk if needed.
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