Mixed Green Salad with Tempeh & Caesar Dressing

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. 

 

 

 

Caesar Dressing

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!