Vegan Caesar Dressing - No Oil

Tami Kramer Nutmeg Notebook

4.60 from 5 votes

This Caesar dressing is creamy, garlicky, briny, tangy but yet smooth and it is sure to please your palate on so many levels.

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Servings: 6

Course: Salad Dressing

Cuisine: Italian

1 12 ounce box Silken Tofu - soft - for salad dressings
1/2 cup water (or 1/2 cup unsweetened plant milk)
1 Tablespoon JOI Oat Milk Powder (see note above)
1 Tablespoon Chia Seeds - white or black
1 teaspoon Kelp granules - rounded teaspoon
1 Tablespoon Capers low sodium 0r soak the capers in cold water to remove some of the sodium
3 Tablespoons Apple Cider Vinegar
2 Tablespoons Westbrae no salt added mustard or Dijon mustard
6-8 garlic cloves
2 Medjool dates about 1 ounce or 4 Deglet Noor Dates or 1/4 cup raisins
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 tablespoons Nutritional Yeast - optional
1/2 teaspoon Salt Substitute - we use WYW Stardust
freshly ground black pepper to taste

Put all ingredients in the blender container and process at high speed for 1 minute or until well blended and creamy smooth.
Transfer dressing to a storage container and store in the refrigerator for 7 days. If it lasts that long! We eat it up pretty quickly around here.

Substitutions:

Oat Milk - any unsweetened plant milk - I didn't care for soy milk in it

White Chia Seeds - black chia seeds

Capers low sodium - use regular capers that have been soaked in cold water to remove some of the sodium

Westbrae no salt added mustard - Dijon mustard if sodium isn't an issue for you

Medjool Dates - use 1 ounce of Deglet Noor Dates or 1/4 cup raisins

Stardust Salt Substitute - your favorite salt substitute

Nutritional Yeast - optional - leave it out

Let us know how it was!