Vegan Caesar Dressing
Welcome to your new favorite creamy vegan Caesar dressing! Our new 'go to,' this dressing never fails to impress over a salad, drizzled over grain bowls, roasted veggies or a sandwich! Made with four core ingredients, it's "lick the bowl worthy" delicious!
½ c Seed + Mill Organic Roasted Garlic Tahini
Juice of 1 lemon
1 tbsp Dijon mustard
2 tbsp capers, finely chopped
½ c cold water
Salt & pepper, a generous pinch of each!
1.Whisk all ingredients together in a bowl until smooth and creamy. Don't panic if your dressing seizes! Just keep whisking and add some more water or lemon juice if you need to thin it out.
Dressing will last up to 3 days in the fridge.
The recipe is pictured here tossed with chopped kale and a sprinkle of our crispy tahini roasted chickpea 'croutons'
Also in Recipes
This recipe comes from Jessie Sheehan's new book Snackable Bakes, which we cannot wait to bake our way through!
"These are a take on my MIL’s Oh Henry!® bars, a fantastically chewy and flavorful bar cookie, that gives off plenty of the caramel/peanut/chocolate vibes of the actual candy. That is due to a slightly nutty oat base that is briefly cooked on the stovetop, baked, and then topped with a chocolate glaze. They were on regular rotation when my husband was growing up and I’m still jealous about that. Here, I’ve given them a little tahini makeover (usually they call for peanut butter) and I’m pretty darn excited about it."
We had a lot of fun making these skewers with the vegan kelp “meat” made by our friends at Akua! Anything that involves a grill, warm weather, good company and delicious whole ingredient food is going to keep us happy!
We paired these skewers with a vibrant, herby tahini sauce that is perfect as a skewer dipping, drizzle sauce, salad dressing or crudite dip!