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Joy Deveeve brings you a fresh Canadian blog dedicated to the healthiest and tastiest vegan recipes on the planet. Tested in her own kitchen, Joy delivers recipes that are sure to inspire new ideas and bring your meat loving friends over to the good side of life!

Friday, April 10, 2009

Caesar Salad Dressing




The fact that this recipe has NO eggs or dairy excites me because if you can make a caesar salad dressing that tastes this close to the real thing without using animal products, then there is hope for all other vegan recipes after that!

Feel free to spice up this already perfect recipe. I add my own croutons using my own homemade 100% whole wheat bread or Stonemill's Sprouted Grains Glycemic Index Tested 3 Grain Bread. (See my vegan related links for a link to their website)

I simply cut two slices of bread into cubes and lightly toast them naked in the oven. (I often save the ends of bread loaves for this) No oil or spices necessary, they will soak up the dressing for a deliciously rich taste and crispy crunchy texture. Also, I prefer this salad without the imitation bacon, but if you like vegan bacon bits, you can add them for extra flavour.

1 clove of garlic
1/3 of a green onion
3/4 cup olive oil
1.4 cup macadamia nuts (or Brazil nuts can substitute)
2 1/2 tbsp brown rice miso paste
1 1/2 tbsp apple cider vinegar
1 1/2 tbsp lemon juice
5 tbsp nutritional yeast
1/4 tsp cayenne pepper (optional)

Process all ingredients in a food processor and serve over romaine lettuce. Keeps in the fridge for up to two weeks.

Recipe has been adapted from the Thrive Diet By Brendan Brazier

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