REALLY GOOD Vegan Caesar
Now, I’ve never been a huge Caesar salad fanatic, but once Rob the chef made this especially for me and the hubs on our honeymoon, I’ve never looked back.
Tangy, garlicky, and perfectly nutty, this magical plant-based combo is also ridiculously simple to make. You’d be downright silly not to give it a try, especially if you err on the saltier side of the palate. Lord knows, I do.
P.S. Rob based his on recipe on Paul McCartney’s. If it’s good enough for Macca…
- 1/3 C Toasted Almonds
- 2 Cloves Garlic (or more to taste)
- 3/4 C Tofu
- 1/4 C Olive Oil
- 3 T Lemon
- 1 T Capers (I tend to use more, since I like the brine)
- 4 T Caper Brine (same here)
- 1 t Raw Sugar
- 1/2 t Dijon Whole Grain Mustard
- Dry White Wine (to taste and to cut the thickness a bit)
Place all ingredients in a food processor and whirl until desired consistency. Dress over romaine, toss, and top with thinly sliced red onion and perhaps some homemade croutons. This is also the kind of thing that gets better after a day or two, so hang onto it and use as a dip at your next partay.
For the love of God, enjoy.