Hi Friends!
It’s been a while since sharing a new recipe with you. Lately, we’ve been craving whole foods, with minimal preparation, hence not very many recipes to share. The change in seasons has really influenced our diet. Have you noticed that too?
Often when eating fresh greens and salads we’ll drizzle a little lemon juice and olive oil, salt and pepper, or vinegar and olive oil, or sometimes nothing at all. When I crave a heartier salad nothing is as yummy as Caesar dressing. I’ve tried other delicious vegan Caesar dressings before, but sometimes they seem like too much work, or too many ingredients. Developing a recipe I’d actually make regularly, for me meant it had to be super easy, with only a few ingredients. Rarely do I feel like spending much time on making salad dressing. Salads are supposed to be quick and easy, right?
I actually made this Caesar dressing recipe many times, hardly measuring. It’s a recipe that came together by throwing a few things in the blender I thought would be tasty, and eyeballing the liquid for the right consistency. After my husband and kids repeatedly insisting they love the dressing and asking for me to make it, I knew I had to break out the measuring spoons and write it down for you.
The Vegan Caesar dressing tastes so scrumptiously good on crisp romaine lettuce, and if you feel like going all out, add some croutons. You’ll be in salad heaven. The salad is super satisfying and a crowd pleaser. Plus did I mention how easy, and little work it is to make?
*Please note: If you have a high powered blender, there is no need to soak the cashews. However, if you find your blender could use a little more chutzpah try soaking the cashews the night before for easier blending.
It’s been a while since sharing a new recipe with you. Lately, we’ve been craving whole foods, with minimal preparation, hence not very many recipes to share. The change in seasons has really influenced our diet. Have you noticed that too?
Often when eating fresh greens and salads we’ll drizzle a little lemon juice and olive oil, salt and pepper, or vinegar and olive oil, or sometimes nothing at all. When I crave a heartier salad nothing is as yummy as Caesar dressing. I’ve tried other delicious vegan Caesar dressings before, but sometimes they seem like too much work, or too many ingredients. Developing a recipe I’d actually make regularly, for me meant it had to be super easy, with only a few ingredients. Rarely do I feel like spending much time on making salad dressing. Salads are supposed to be quick and easy, right?
I actually made this Caesar dressing recipe many times, hardly measuring. It’s a recipe that came together by throwing a few things in the blender I thought would be tasty, and eyeballing the liquid for the right consistency. After my husband and kids repeatedly insisting they love the dressing and asking for me to make it, I knew I had to break out the measuring spoons and write it down for you.
The Vegan Caesar dressing tastes so scrumptiously good on crisp romaine lettuce, and if you feel like going all out, add some croutons. You’ll be in salad heaven. The salad is super satisfying and a crowd pleaser. Plus did I mention how easy, and little work it is to make?
*Please note: If you have a high powered blender, there is no need to soak the cashews. However, if you find your blender could use a little more chutzpah try soaking the cashews the night before for easier blending.
Vegan Caesar Salad Dressing
Yields: approximately ½ cup, enough for 4 salads or about 7oz. (198g) Romaine lettuce
Ingredients:
1/3 cup cashews, raw
2 cloves garlic, peeled & roughly chopped
¼ cup fresh squeezed lemon juice
¼ cup water
½ tsp. Dijon mustard
½ tsp. sea salt
¼ tsp. black pepper
Directions:
Place all ingredients into a high powered blender, and blend on high for approximately 1 minute.
Toss dressing on your favorite greens (I recommend romaine).
--
To Print, Email, or Text recipe click here.
Ingredients:
1/3 cup cashews, raw
2 cloves garlic, peeled & roughly chopped
¼ cup fresh squeezed lemon juice
¼ cup water
½ tsp. Dijon mustard
½ tsp. sea salt
¼ tsp. black pepper
Directions:
Place all ingredients into a high powered blender, and blend on high for approximately 1 minute.
Toss dressing on your favorite greens (I recommend romaine).
--
To Print, Email, or Text recipe click here.
I hope you enjoy! Yum Yum :-)
Just one more thing to share quickly. Last night I tried this recipe for Easy Peanut Butter Chocolate Bars by Kathy Patalsky. I blame craving something rich and decedent on the unexpected April snow we got this morning, or maybe it was just that her pictures were too good to pass up.
Just one more thing to share quickly. Last night I tried this recipe for Easy Peanut Butter Chocolate Bars by Kathy Patalsky. I blame craving something rich and decedent on the unexpected April snow we got this morning, or maybe it was just that her pictures were too good to pass up.
Cool, so I can EAT you!
It was A-MAZING! Made mainly with oats, coconut oil, peanut butter, maple syrup and chocolate chips. If you decide to make it for yourself I recommend chilling it in the fridge for a while before cutting, and FYI it’s so yummy and rich you can probably get away with only half the chocolate, unless you’re craving the full meal deal that is ;-)
Love & Blessings,
Wendy Irene
Love & Blessings,
Wendy Irene
