I tried taking a picture of just the dressing for you, but man, was that ugly. Vegan ceasar dressing is just not pretty. It looks much better on the lettuce.
By no means am I a vegan or ever care to be one, but sometimes it’s fun to play around and eat things you wouldn’t normally eat/cook. Oh, and I didn’t say this salad was vegan, just the dressing! I definitely had to have that parmesan on it, but if you are vegan, I hear there is soy parmesan?
I really wish I could tell you that I liked this ceasar dressing more than regular but I just can’t. I kind of missed the anchovies and raw egg — call me crazy! I know it’s not that bad though when David said he could totally eat it, which he did for dinner and then lunch the next day too.
Back in 2004, my mom and I took a Principles of Vegetarian Cooking class at the JC. It was an eight week class that met once a week. It was an interesting class to say the least. So many interesting people…also, not very organized. BUT, we had fun and made lots of vegetarian recipes. One recipe we were given was this ceasar dressing. My mom doesn’t even remember making it, but I remember I made it a few times after that class until the recipe went missing. I recently found it tucked away in an notebook and knew I had to try it again.
Vegan Ceasaer Salad Dressing
Recipe from Principles of Vegetarian Cooking SRJC
1 box lite silken tofu
4 cloves garlic
3 tablespoons Dijon mustard
3-4 tablespoons nutritional yeast flakes
2 tablespoons tamari
3 tablespoons lemon juice
2 tablespoons or more water
1. Add all ingredients in a food processor and combine.
*Notes: I went with 4 tablespoons nutritional yeast and didn’t need to add anymore water.
I thought that the 4 cloves of garlic might be too much but it wasn’t too garlicky at all.
Served on romaine lettuce, homemade croutons, and parmesan cheese. Easy, tasty meal! Make it for the vegan in your life!