Easy Vegan Caesar Dressing
I think we can all agree, the first monster to throw whole anchovies into a blender with a couple of raw egg yolks and call it edible was, to be generous, real head-case.
It's 2020 people.
We have robotic vacuums, wireless internet and the ability to hand-pick the sex of our offspring. Its time to do away with the salmonella-seasoned status quo and revamp the timeless classics with ingredients that are protective, affordable and easy to work with.
Starting the movement off with this timeless American staple. Making romaine worth eating since 99'.
MOVE THAT BUS.
Prep time: 10 miN
Total time: 10 min
Makes: 4-6 servings
1/2 cup plain store-bought hummus
2 tsp spicy mustard
1 tsp lemon zest
1/4 cup lemon juice
1 Tbsp capers, minced well
1 Tbsp brine (packing liquid) from capers
3 Tbsp minced garlic
pinch of salt and pepper (to taste)
2 tsp maple syrup (optional)
Whisk together all ingredients in a small bowl until well combined. Adjust salt and pepper as desired.
The maple syrup will cut the saltiness a bit and help bring out a fuller flavor to the dressing, but feel free to omit if desired.
Serve immediately over chopped romaine, sliced avocado, salty pistachios, and crunchy toasted croutons, or store in an air-tight container in the fridge for 5-7 days.
This recipe was adapted from Minimalist Baker's 5-minute Vegan Caesar Dressing, linked here:
For more disease-fighting & drool-worthy
meal ideas, check out my other plant-powered recipes here: