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It’s no secret that I love a salad. As soon as I realised you could add grains, nuts, seeds, and roast veg to a salad I became obsessed. And don’t get me started on the dressings. I’m talking homemade dressing of course. My mouth is watering just thinking about all the different possibilities. A creamy, dreamy salad dressing is the perfect way to bring all the flavours and textures of a great salad together. Wait ’till you get a load of my Vegan Caesar Dressing.
Now, don’t get me wrong, I’m not one of those people who believes you should make everything you consume from scratch. I don’t make my own bread or pasta for example. But salad dressing (much like soup) is so ridiculously easy to make not to mention:
- tastes better
- is better for you
- no hidden preservatives
- you control the flavour
- is cheaper to make yourself
I have a few dressings that I keep on rotation, and although I call this bad boy a Caesar Dressing you can pair it with pretty much any salad you like. I certainly have.
At the moment I’m making a big jar full at the beginning of the week and taking it to work with a container full of rocket, red onion, carrots, sunflower seeds and mushrooms. It’s so good, I can’t even tell you.
You also don’t need any fancy equipment to make your own dressing. Some recycled jam jars and a fridge will do the job. How easy is that? Man, I love food. xx
Vegan Caesar Dressing
1/4 cup vegan mayonnaise
1 tbsp Dijon mustard
1 tbsp nutritional yeast flakes
1tsp capers (finely chopped)
a clove of garlic (minced)
2 tbsp apple cider vinegar
1 tbsp olive oil
salt and pepper to taste
Method:
- place all your ingredients into a clean, dry, jar (I use an old jam jar), pop the lid on and shake vigorously. Have a taste, if you think it needs a little more salt, pepper, or vinegar add it now and shake again.
- store your dressing (in the jar in which you made it) in the fridge. Will keep for around 5 days.
