Today I’m posting something that I’m sure many people never thought they’d ever see here, on The Misfit Baker… salad.
People seem to think that because I’m vegan… that because I don’t eat any animal products… that I MUST love salad. The truth is, I’m not at all a salad girl. I eat them because they’re good for me, but that’s pretty much where our relationship ends. There are, however, a couple that I actually look forward to eating. One of those is the Greek Salad. I love all those fresh chunky cucumbers! The other is this Caesar.
Shortly after going vegan (becoming vegan? hmm almost 7 years and I’m still not sure how to word that), I became obsessed with creating vegan dishes that would wow my omnivorous, foodie, family. Not an easy task, let me tell you! This Caesar dressing was the first thing I made that got them to sit up, take notice and say “That’s vegan?”. It might not look like much, but it is the result of studying multiple Caesar recipes (both vegan and non), many hours in the kitchen, and dozens of disappointing dressings.
This dressing is rich and garlicky, just like a Caesar should be. So you can serve it to your non-veg guests with confidence.
If you’re feeling it, go all out like I do, and dressing up your salad with croutons and Vegan Parmesan Sprinkles!
Vegan Caesar Salad Dressing
1 cup Original Vegenaise Eggless Mayonnaise
1/4 cup Water
3 Cloves Garlic, chopped
2 tbsp Nutritional Yeast
2 tbsp Olive Oil
1 tbsp White Miso Paste
1 1/2 tsp Agave Nectar
1 tsp Lemon Juice
1 tsp Capers
1/8 tsp Pepper (or to taste)
Place all ingredients in a blender and process until smooth (I like to use a submergible wand blender). Refrigerate for 6 to 8 hours before serving (I make mine the day before), this allows time for the flavours to mingle and the harshness of the garlic to soften.
Makes approximately 1 1/2 cups.
-When measuring the capers, error on the side of too many instead of too few.
-Before anyone asks about substitutions, I am sorry to say that I cannot recommend any. I have tried different vegan mayos and other types of miso, but so far any alterations have negatively affected the flavour and/or consistency of the dressing.