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Vickys Creamy Caesar Salad Dressing
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Chef :
Vicky@Jacks Free-From CookbookVickys Creamy Caesar Salad Dressing
I've used cashews in place of the egg and oil than would normally be in a Caesar dressing and nutritional yeast instead of parmesan cheese to make this 'Jack friendly' for his sandwiches. It becomes much thicker as it stands so if you need to, thin it down with some extra water but you may need to adjust the other ingredients so the flavour doesn't get watered down too
Ingredient
Food ration :
4 servingsCooking time :
1 hour 5 mins
65 grams
(half a cup) unsalted cashew nuts
2 tbsp
nutritional yeast
4 tbsp
lemon juice
2 tsp
capers
1 clove
garlic
1 tbsp
dijon mustard
75 ml
water
Cooking instructions
* Step 1
Soak the cashews in boiling water for at least an hour, then drain and rinse
* Step 2
Now simply throw all of the ingredients in a blender or food processor and blitz until smooth. Adjust to taste, add more mustard or garlic and blitz again. For a more cheesy tasting dressing, add more nutritional yeast
* Step 3
This dressing gets thicker as it sits in the fridge so you can use it as a sandwich spread or a dip too
* Step 4
Keeps well in an airtight container in the fridge for about a week
* Step 5
Makes around 240mls / 1 cup
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