Ceasar Salad Dressing

This kale Caesar salad is made with coconut bacon, miso onions, vegan parmesan and my creamy ceasar salad dressing

Tasty Caesar Sauce Recipe

My favorite caesar salad is made with kale, homemade coconut bacon, vegan parmesan, hemp seeds and this creamy caesar dressing made with cashews, roasted garlic and capers. Vegan, gluten-free, rich in prebiotics and probiotics, just perfect. Also, I like to add miso onions to my Caesar salad ; the onions are fermented in miso for one month and the taste is very similar to anchovies! Recipe for the fermented onions here.

Plantbased, gluten-free, probiotic and prebiotic rich, gaaaaarlic, the perfect salad!

This salad is made with homemade coconut bacon, miso onions, vegan parmesan and my creamy ceasar salad dressing

Ingredients

1 cup (250ml) cashews, soaked in filtered water for 3-4 hours

1 teaspoon Dijon mustard

1 roasted garlic bulb*, the garlic extracted from the cloves

1/4 cup filtered water

1/4 cup capers

2 tablespoons caper brines

1 lemon, juice squeezed

4 tablespoons olive oil

1 pinch of salt

*Recipe for roasted garlic below

Creamy Cashew and Roasted Garlic Salad Dressing

Roasted garlic recipe*

Ingredients

1 whole garlic bulb

Splash of olive or avocado oil

Salt and pepper

Preperation

  1. Preheat your oven to 350°F

  2. Cut the top of the garlic bulb so that each clove is exposed. Splash some oil and season with salt and pepper the top of the cut garlic bulb.

  3. Wrap your garlic in aluminum foil and cook in the oven for about 45 minutes or until the garlic cloves are tender.

  4. Let cool for a few minutes and squeeze the bulb to extract the tender, very soft cloves.

Roasted garlic can be stored in an airtight container for about 2 weeks in the fridge.

Kale ceasar salad topped with miso onions ; the taste is very similar to anchovies!

Preparation for Caesar sauce

  1. Add all your ingredients in a blender until you obtain a homogeneous and creamy sauce.

  2. Serve with your favorite greens and toppings.

This sauce will keep in the fridge in an airtight container for about one week.

Try my other salad dressing recipes, such as my delicious vegan homemade wafu!

Recipe for the coconut bacon here and the recipe for the fermented miso onions here.

Sauces & Dressings, EnglishValérie GagnonComment