Caesarish Salad Dressing

by Maggie on June 13, 2011

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The first time I bought nutritional yeast was about five years ago. I brought it home even though I was thinking, What the heck is this flaky looking stuff?

Eventually nutritional yeast lured me in and there was no looking back.

We love to use it in our pesto to replace the parmesan cheese.

We sprinkle it onto pasta, popcorn and our homemade sweet potato fries and french fries.

And don’t get me started about the combination of nutritional yeast and kale chips.

It’s got amazing nutritional benefits too:

  • Naturally low in fat
  • High in protein and B vitamins
  • Contains more than 7grams of fiber in just 1 ounce

I created this salad dressing after an amazing meal Pete and I had at a raw food restaurant. Live Food Bar has an amazing raw and vegan version of Caesar salad. It was beyond delicious. I was determined to recreate it once we got home.

If you’re looking for the traditional caesar taste, add the juice of half a lemon.

 

Vegan Caesarish Salad Dressing

This dressing goes great on mixed greens, drizzled over asparagus, or as a dip for tofu. Let your imagination run wild. It does have a strong flavor, but that’s my favorite part.

¼ cup olive oil
¼ cup hemp hearts
¼ cup nutritional yeast
2 tsp capers
pinch of sea salt
1 tbsp maple syrup or honey (use more for a sweeter dressing)
1 clove garlic
¼ tsp freshly ground pepper
¼ cup water (more if necessary, depending on desired consistency)

Add olive oil, hemp hearts, nutritional yeast, capers, sea salt, honey, garlic, and pepper to your blender (we use our immersion blender). Blend well and add water until you’ve reached desired consistency. If you’re adding lemon, be sure to use less water.

Store in an airtight container in the fridge.

Yield: dressing for one large salad

The winners of Good Morning Breakfasts Without Gluten, Sugar, Eggs, or Dairy are:

Kim who said “I’m in search of a new favorite breakfast food. Green smoothies get old after awhile and my go-to recipe for waffles with berries doesn’t have quite the nutritional profile I want. Would love to win Ricki’s book; I have two of her other books and she never disappoints.”

Candice who said “How exciting! I’m all about breakfast. I love to start my day with some sort of nut or seed butter because the perfect combination of protein and fat helps stabilize my blood sugar for the day. Some of my favorites are granny smith apples with almond butter, Lundberg wild rice cakes with Sunbutter, or celery dipped in homemade pumpkin seed butter. I was so excited to see that Ricki’s blueberry muffins have tahini in them! Right up my alley.”

Contact me at maggie@sheletthemeatcake.com so we can get you your e-books as soon as possible!

This post is linked to:
Slightly Indulgent Tuesdays
Real Food Weekly
Gluten-Free Wednesdays
Seasonal Sunday