This recipe is inspired by my trip to Vancouver 2 years ago. I recall a dish I found on the menu of nearly every restaurants, no matter vegan or non-vegan ones – Vegan Caesar salad. Ever since I came back from Vancouver, I wanted to recreate it recipe at home. However, most vegan caesar dressing recipes I found was too heavy to my liking, as they are made mostly of cashews. Also, there are still some flavors lacking in those recipe which I cannot really tell what that is.
In search of the perfect vegan Caesar dressing, I have been experimenting with different ingredients. After several trial and errors, I found that adding dill to the recipe gives a depth of flavor. Moreover, I also used aquafaba in this recipe to help emulsify the recipe. For those of you who are not familar with aquafaba, it’s the liquid inside a can of chickpeas. The reason why it works is because of its high protein and starch content, which are beneficial in emulsification.
All Natural Ingredients
As usual, I prefer creating recipes with all-natural whole food ingredients. And this recipe is no exception. In order to reduce the heaviness of this vegan Caesar dressing, I use tofu in substitution for part of the cashews. In fact, for most of the recipes, tofu and cauliflower works well in replacing cashews in a recipe. Tofu is a perfect substitution because it is not only naturally low in fat and high in protein, but it also provides lightness and fluffiness the a recipe.
Of course, as its name suggests, you can make a delicious vegan Caesar salad out of it. I topped mine with some Vegan Chickpea Tuna Salad and it was so good! Another way I like to serve this sauce is to enjoy them with some sweet potato fries, tempeh fries or simply as a topping on a nourish bowl. 🙆🏻♀️Also, sometimes if I am lazy, I will just mix this sauce with some pasta/ kelp noodles and beans and call it a day.
Vegan Caesar Dressing (Low fat & Oil-free)Course: DressingCuisine: AppetizerDifficulty: Easy
1/2 cup cashews (soaked overnight)
1 shallot (chopped)
1 Tbsp mustard
1 Tbsp fresh dill
Juice of 1 lemon
1/2 cup aquafaba
2 cloves garlic
Pinch of sea salt & black pepper
- In a high-speed blender, here I used Vitamix. Blend all ingredients until smooth.