I saw this really cute couple on the news the other day talking about their love of food and had to look up the website to check it out. As promised, their blog was sexy and sleek and the recipes sounded phenomenal. The caesar salad caught my eye, as the dressing that I found recently is dairy free and good, but I was looking for phenomenal!
Needless to say, I had to try it. Once I thought I had the ingredients and was needing some dressing, I flew through my kitchen, looking for all the tools needed.
I quickly realized that my cashews needed 3 hours of soaking and when you are feeding a family and in a hurry, 3 hours just won’t do. I got the water boiling and pour that over the cashews. Whew! That should do the job.
I’m interested but not looking for vegan recipes, so I made my salads with lots of meat. This recipe looks delish!
My salad was kale, sunflower sprouts, organic baby cucumbers, organic cherry tomatoes, yellow tomatoes, salami and bacon.
caesar dressing ingredients (16 oz of dressing):
3/4 C raw cashews (soaked for a min. of 3 hrs)
3/4 C water
1 bulb of roasted garlic (approx. 7-9 cloves. Feel free to do more/less depending on your taste)
1 pitted medjool date
1 tsp lemon zest
1 lemon, juiced
3 1/2 tbsp nutritional yeast
1 tbsp apple cider vinegar
1/2 tsp dijon mustard
1 tsp sea salt
1 tsp ground pepper
Drain the soaked cashews and rinse with more water until it runs clear. Place all the ingredients in a vita-mix or high powered blender and mix on high until smooth. Refrigerate for at least 1 hour before serving on your salad.
I felt like a hack, making this dressing. I was in a hurry, so I didn’t do it exactly as the recipe says, but boy was I happy with the results!!
I love, love this dressing so much! Thank you!