Some people enjoy a salad without dressing, but I am just not one of those people. It sure would be convenient to be one of them, though, because I don’t like to buy salad dressings, and making them is just one. more. thing. to make. But this one is worth it! It’s the one I serve when I have company over. It’s creamy and takes basic crunchy lettuce up so many notches.
Sometimes I go to the salad dressing aisle of the grocery store and look at some vegan ones and consider buying them, just to have. But then I look at the ingredients, and just can’t do it. So I put it back and revert back to finding recipes I like and ingredients I can control.
Another option I have been loving is homemade pesto as salad dressing. I made a bunch it the summer and froze it in muffin pan, then popped the frozen discs into a bag and thaw one out for a salad once in a while.
What do you do to make quick and delicious salad dressings?
This recipe is adapted from the Caesar Salad by Oh She Glows. She recommends slicing romaine and kale, then tossing with this dressing and a homemade parmesan cheese, and crispy chickpea “croutons.” Homemade bread croutons are also delicious!
Creamy, tangy Casear dressing without any dairy or oil.
- 1/2 cup raw cashews (or raw sunflower seeds, or blend of both)
- 1/3 cup water
- 1 TBSP lemon juice
- 1 TBSP vegan worcestershire sauce (or sub soy sauce)
- 2 tsp capers
- 1 small clove raw garlic (or 1 tsp garlic powder)
- 1/2 TBSP dijon mustard
- 1/4 tsp each salt and pepper (salt can be omitted if needed)
If don't have a good blender, soak the cashews in hot water for about 1 hour first.
Blend all ingredients together in a small bullet or blender. Taste and add more lemon juice for tanginess, salt, pepper, garlic as desired. No alterations are necessarily needed, just personal preference.
Delicious tossed with any greens, even thinly-sliced kale.
To make a caesar salad, toss together chopped romaine lettuce, crispy chickpeas or sunflower seeds, a sprinkle of nutritional yeast, salt, pepper, and garlic powder and the Caesar dressing.
Best enjoyed immediately, or keep in fridge up to 3 days.