I’m not usually into creamy salad dressings, but the other day I was really craving a caesar salad. So, I picked up some beautiful purple kale and made a mustard-y, caesar-like dressing in my blender with some non-traditional, plant-based ingredients. If you’re not familiar with nutritional yeast, it provides a lovely cheesy flavor to dairy-free dishes and is loaded with protein, trace minerals, B12, and folic acid.
I really like the way the dressing turned out, and so I ended up eating the dressing every day last week, drizzling it over the kale and mixing it in with my brown rice and veggie dinners.
Note: Again, I’m sorry for the shadows in the pictures! I’ll be moved into a new place in July and will have my old photogrphy set up back in place.
Mustard Caesar Salad Dressing
(makes 1 cup dressing)
6 tbsp. cashew butter
3 cloves garlic (skins removed)
1 1/2 tbsp. whole grain mustard
2 tbsp. nutritional yeast
Juice from 1/2 lemon
1/2 cup water
Pinch black pepper
Add all the ingredients to a blender or food processor and process on high until smooth. Serve over kale or romaine lettuce leaves. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.Pin It