We love Caesar Salad around here, but two of my kids don't do well with cow dairy. I came across this recipe and tried it out today. It turned out perfect, and only took about 5 minutes to make! A definite winner if you are looking for a vegan alternative!
(makes approx 1 1/12 cups and lasts one week in the fridge)
- 4 oz of silken tofu
- 6 Tb of lemon juice
- 3-4 cloves of garlic
- 3/4 Tb of Dijon mustard
- 2 tsps of Worcestershire sauce
- 1/2 tsp sea salt
- 1/2 tsp ground pepper
- 1/2 tsp of Kelp powder or Dulse flakes
- 3/4 cups of extra virgin olive oil
In a blender, blend all the ingredients EXCEPT the oil until smooth. While running the blender on low, slowly add the oil. Chill and mix with your salad!
**The kelp flakes are what really make this dressing have that anchovy-caesar taste. You can get these flakes at any health food store.