Yondu Vegan Caesar Salad Dressing

March 25, 2021

Vegan caesar dressings usually contain a few “umami” ingredients, like vegan worcestershire sauce, to mimic that savory anchovy flavor that we know and love in a good caesar salad. This recipe replaces the vegan worcestershire with Yondu for that extra boost of flavor. The addition of nutritional yeast offers a cheesy bite and a dash of rice vinegar gives some extra zing. With this dressing, you won’t be able to stop eating your greens!  

Makes about 1 cup of dressing

Ingredients

½ cup cashews

water

2 tsp. capers

½ tsp. Umami Shiso Fine Mustard

2 tbsp. nutritional yeast

1 lemon, juiced

¼ tsp. black pepper

1 tsp. rice vinegar

3 tbsp olive oil 

1 tsp. Yondu

Directions

1. Soak the cashews. Place cashews in a heat-proof bowl and pour hot water over them, enough to cover. Soak for 2 hours at room temperature. Alternatively, soak in cold water in the fridge overnight. 
2. When cashews are soft, drain the water, but reserve ½ cup of the soaking liquid. 
3. Place ¼ cup of the soaking liquid, and capers, dijon, nutritional yeast, lemon, pepper, vinegar, and yondu in a high-powered blender. 
4. Blend until smooth. 
5. While the blender is running, drizzle in 3 tbsp. of olive oil. 
6. Taste and season with extra vinegar or salt if necessary. 
7. Dress some fresh Local Roots greens with a couple tablespoons of dressing and pair with your favorite croutons.  

 

This recipe was created by Local Roots Recipe Contributor Sachi Nagase / @bothand.nyc

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