I love Caesar salad dressing but can’t usually eat it because the regular version is made with eggs and cheese. I found a way to kind of mimic the taste of the dressing without using any of those ingredients – and my version has no cholesterol! I used nut or seed butters to fill in for the egg to add creaminess and nutritional yeast to give it that little cheesy flavor.
For my salad, I basically threw some carrots in with organic mixed greens. I wanted to add a bit of protein to my as well so I heated up some tempeh bacon in a skillet and threw that in there too.
Organic tempeh bacon – much easier than making it myself!
I had this salad a couple times in the last month or so and I’ve really enjoyed it.
2 tb cashew butter or sesame seed butter (tahini)
2 tb nutritional yeast
2 tb veg broth or water
juice of about 1/2 a lemon
1 tb soy sauce
1 tb Dijon mustard
1/2 ts garlic powder
1 ts apple cider vinegar (optional)
pinch of sea salt and black pepper
Just throw it all in a bowl and whisk or mix a little blender (to have it mixed really well). If you want a more thin consistency, add a bit more water.
I also some times heat up this dressing a bit and use it as a sauce on vegetables. Yum!
Mary Ellen Valverde MS, CNS, LDN is a Licensed Nutritionist and Certified Nutrition Specialist. By uniting her functional nutrition education with her passion for plants, Mary Ellen offers a completely holistic and science-based approach to designing a healthy, plant-based life.
When she’s not working with clients or creating new vegan meals for her blog, you can find Mary Ellen doting on her two rescue shih tzus, creating the perfect vegan mac & cheese, or exploring the world with her husband.