Classic Caesar dressing is generally made with fresh eggs, parmesan and anchovies. It is generally heavy and loaded with calories.
Replacing the eggs with Kala Namak salt makes this a WFPB dressing. The volcanic quality of this salt has a smell and taste similar to eggs.
Anchovies are replaced with Gomasio, capers and preserved lemons for that distinctive salty and tart flavor Caesar dressing is famous for.
Coconut yogurt gives the dressing the creaminess you crave! The yogurt takes the place of the mayonnaise and lowers the calories. The parmesan cheese is gone but a little lemon juice more than makes up for it.
Use this dressing on a simple salad of romaine lettuce topped with some croutons and it will bring back memories!
Caesar Salad Dressing
Caesar is one of the most popular salad dressings in America. Who hasn't had a big salad topped in the dressing and topped with grilled chicken and parmesan cheese? Well this is WFPB but you won't miss the chicken, eggs and cheese. This dressing is creamy, tangy and delicious. Salad optional!
Print Recipe
Ingredients
- 1 1/2 Cup Unsweetened plant milk yogurt So Delicious Coconut Milk
- 3 TBSP Organic dijon mustard
- 3 TBSP Lemon Juice
- 3 TBSP Champagne vinegar Or Apple Cider Vinegar
- 1 TSP Kala Namak salt
- 1 TBSP Capers
- 2 TBSP Chopped preserved lemons About 3 slices
- 1 TBSP Minced Garlic
- 1 TBSP Gomasio (Seaweed blend) Ground nori, hijiki or dulse may work, or omit
- 1/2 TSP Himalayan Salt To taste. Kala Namak is salt so be careful here.
- 1/2 TSP Black Pepper
Instructions
- Add lemon juice, mustard and vinegar to a wide mouth pint mason jar.
- Add Kala Namak salt. Mix well to remove lumps.
- Add minced garlic and gomasio (or ground seaweed).
- Scoop out the thicker yogurt and add to the mason jar.
- Wash and finely chop 3 slices of preserved lemons. Add to mason jar.
- Use a slotted spoon to remove juice from the capers and add to the mason jar.
- Add remaining ingredients and whisk together until will mixed.
- Adjust salt and pepper to your taste.
Notes
This is a Snappy Sheep recipe.
Kala Namak is a volcanic black salt that has a sulfur taste similar to eggs. It is worth having in the kitchen! Use in tofu "egg" dishes like my Tofu Purgatory.
Gomasio is a blend of seaweed and sesame seeds. I use it to replace anchovies. You can buy ground Kelp and Dulse to use as a substitute.
Alternatively, you can use Nori or Hijiki. Simply grind the nori.
Hijiki is a seaweed that must be dehydrated. Hijiki swells considerably. Grind about 1/4 tsp, THEN hydrate in the lemon juice and vinegar. It has a real fishy taste and a little goes a long way!
If you just can't do the seaweed thing, 1/2 TSP of organic Worcestershire will work. I use Wan Fu brand.
I use the preserved lemons to provide that bite you would normally get from the anchovies and parmesan.
