I made this salad dressing a few weeks ago when we had a big family dinner for my little brother's birthday. My mom was making her famous homemade caesar salad (with the traditional caesar dressing), but my vegan cousin was also coming to dinner and I can't eat dairy or anchovies. Rather than just serve her and I a plain salad with a different dressing, I wanted us plant-eaters to be able to enjoy a caesar salad with the rest of the family! Enter this awesome vegan caesar salad dressing. It is less creamy and white than regular caesar salad dressing but the flavours are spot on. The salad turned out great and I was really happy to be able to accommodate all the dietary preferences at the table. With a little extra effort it's not hard to turn your favourite "traditional" meals into tasty, vegan-friendly versions.
If you wanted something that resembles traditional caesar dressing then I would recommend adding in 2-4 Tbsp. of silken tofu during blending to give it a creamier texture and whiter appearance. Make this into a hearty entree salad by adding in some sauteed, grilled, or baked tofu, or your favourite imitation chicken product (I like Gardein brand). You can make your own croutons by cutting vegan bread into cubes, brushing them lightly with oil, and baking in the oven for 15-20 minutes at 350 degrees F, or until dry and browned. For really quick croutons just toast a few slices of vegan bread and then cut the toast into small squares.
1/4 cup lemon juice
2-3 cloves garlic
1/2 Tbsp. capers
1 Tbsp. yellow mustard
2 tsp. nutritional yeast
1 tsp. black pepper
1 and 1/2 tsp. soy sauce or tamari
1/2 cup extra virgin olive oil
1/2 cup canola oil
Sea salt to taste
In a blender on the lowest speed, combine all the ingredients, except the olive oil, canola oil, and salt.
Combine the olive oil and canola oil in a small bowl or liquid measuring cup - anything with a pouring spout is ideal. With the blender still running on low, pour in the oils very slowly to emulsify the ingredients. Add salt to taste.
Pour over chopped romaine lettuce. Add in croutons, a sprinkle of vegan parmesan, and a wedge of fresh lemon.