Standard caesar dressing recipes call for raw eggs, but these may not always be welcome in your dish;
picnics and pregnancies are 2 examples of when raw eggs are not advised.
I recently found an appropriate recipe in the book Veganomicon, but found it did not have quite the ‘bite’
that my family likes in a good caesar. After much tweaking I found the following listed additions to create
the full flavour experience for which we were seeking.
1/3 cup ground almonds
3-4 cloves garlic, crushed
3 Tbsp fresh lemon juice
1 heaping Tbsp capers
4 tsp caper brine
½ tsp mustard powder
¼ cup olive oil
I added the following:
1-2 shakes of Tabasco sauce
1-2 shakes of Worcestershire sauce
6 inches anchovy paste
~1 Tbsp red wine vinegar
~1 Tbsp Dijon mustard
Combine all but olive oil in blender. With blades still moving, slowly pour in oil to create a creamy texture.
Pour over a large bowl of chopped romaine lettuce and arugula leaves. Season with cracked pepper and
shavings of fresh parmaesan cheese (optional, of course.)
I found this recipe on a blog by Lori Painter. As of publishing date, I haven’t actually tried it yet!
1 cup raw cashews
4 lemons, juiced
4 Tbsp honey or agave nectar
2 tsp cumin
2 tsp Celtic sea salt
4 cloves garlic, crushed
1 Tbsp non-GMO soy lecithin; this will prevent the oil & water components from separating
Combine all ingredients in blender.
Transfer to glass jar with lid. Store in refrigerator for up to 1 week.