This vegan salad dressing is you ceasar-style but dairy-free and anchovy free.
INGREDIENTS:
- 1/3 Cup Coconut Yogurt (or other non-dairy based yogurt)
- 1 TBSP Olive Oil
- 1 TBSP Lemon Juice
- 1/2 clove of Garlic
- 1 tsp capers, minced
- 1 tsp brown mustard seeds
- black pepper (I used 2 twists, fresh cracked)
METHOD:
- Place all of the ingredients into a blender.
- Whirl.
- Taste. Add pepper to taste. Adjust seasonings, as needed.
- Enjoy right away, or store in an air-tight container in the fridge.
NOTES:
This is good served over romaine lettuce. But it is also good as a salad dressing over any greens. Capers grow in a plant family which is closely related to cabbage and mustard. Capers give this vegan dish its saltiness, which is a substitute for anchovies which are traditionally used in the non-vegan version.
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