Yondu Vegan Caesar Salad Dressing
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
- 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.
- When cashews are soft, drain the water, but reserve ½ cup of the soaking liquid.
- Place ¼ cup of the soaking liquid, and capers, dijon, nutritional yeast, lemon, pepper, vinegar, and yondu in a high-powered blender.
- Blend until smooth.
- While the blender is running, drizzle in 3 tbsp. of olive oil.
- Taste and season with extra vinegar or salt if necessary.
- 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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