Vegan Caesar Dressing - No Oil

Vegan Caesar Dressing - No Oil

Tami Kramer Nutmeg Notebook

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

4.50 from 4 votes

Print Recipe Pin Recipe

Course Salad Dressing

Cuisine Italian

Servings

Equipment

Blender

Ingredients

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

Instructions

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.

Notes

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

Keyword ACV, caesar dressing, capers, chia seeds, dates, garlic, garlic powder, mustard, Nutritional yeast, oat milk, oil free, salad dressing, silken tofu, Stardust

Tried this recipe?Let us know how it was!