Forget raw eggs and anchovies. This plant-based Caesar dressing brings all the flavor of the original, without making you feel like you’re missing anything, which is what we’re all about. This recipe comes from our insanely talented friend Allison Rivers Samson and was featured in The Dairy-Freedom Cookbook that we wrote together.
Like us, you might enjoy making batches of this dressing to keep on hand for salads throughout the week. It’s a cinch to make and infinitely better than store-bought dressing.
Yield: 1 cup
Prep time: 10 minutes | Total time: 10 minutes
You’ll need: a blender
½ cup olive oil
½ cup canola oil
4 large cloves garlic, peeled
¼ cup freshly squeezed lemon juice
1 sheet sushi nori (roasted seaweed), hand-crushed into tiny flakes (about 4 teaspoons)
4 teaspoons capers
1½ teaspoons salt
1 teaspoon ground black pepper
1 teaspoon Dijon mustard
In a blender, blend all the ingredients until a creamy dressing forms. Use the dressing immediately or store it in a glass jar in the fridge for up to 1 week.
Why It Works: The oils and lemon juice blend together to create an emulsion that makes this dressing creamy without eggs.
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