Eggless, Dairy-Free Caesar Dressing

Makes about 2 cups

• ½ cup Raw-mond Milk or other unsweetened almond milk
• Juice of 2 lemons
• 2 garlic cloves, minced
• 2 tablespoons nutritional yeast
• 1 or 2 oil-packed anchovy fillets, drained
• 1 teaspoon fine sea salt, plus more to taste
• ¼ teaspoon mustard powder
• ⅛ teaspoon freshly ground black pepper
• 1 cup extra-virgin olive oil

In a blender or food processor, combine the almond milk, lemon juice, garlic, yeast, anchovy, salt, mustard powder, and pepper and blend on high until incorporated, about 5 seconds. With the machine still running, drizzle in the oil in a steady stream until emulsified; the dressing will be thick, but not as thick as mayonnaise. Season with additional salt. Leftover dressing can be refrigerated in an airtight container for up to 5 days.