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People often ask what kind of salad dressings they can use after going raw or vegan. Some of the ‘tastiest’ creamy dressings, are also the ones loaded with dairy and other additives that don’t promote health and kind of de-grade the beautiful bed of greens you’ve got in your bowl. This creamy caesar is completely dairy and additive free, and it’s really simple for you to make at home and store in the fridge for up to 1 week. Caesar salad is my favorite indulgence, the dressing is notoriously higher in fat so just keep that in mind if you’re intending on keeping your fats low through out each day. In the right amount, healthy fats like the ones found in pine nuts and macadamia nuts are great for your joints, brain, hair and skin!
A good caesar dressing should be creamy, tangy, and bold in flavor. Anyone who loves caesar will enjoy it, whether they’re vegan or not!
- 1/2 cup Macadamia Nuts
- 1/4 cup Pine Nuts
- 2 Dates
- 4 Basil Leaves
- Thumb size of Garlic (I used elephant garlic)
- 1/4 tsp. Himalayan Salt
- 1/4 Cracked Black Pepper (or more to taste)
- 1/4 cup Coconut Water
Soak your pine nuts for up to 4 – 6 hours, add in your dates and maca nuts in the last hour. You don’t really need to soak macadamia nuts or dates but it helps to soften them and make for shorter blend time when you’re making your dressing. Once soaked, drain and add the nuts, dates and all other ingredients into your Vitamix. Blend on high, using your tamper to vigorously stir around the mixture until it’s totally creamy. You may need to turn off the Vitamix after 30 seconds or so and let it cool down before you keep going, just so it doesn’t heat the mixture too much.
Make a Caesar Salad:
- Romaine Lettuce (we try to eat at least 1-2 bunches of greens per day)
- Caesar Dressing
- Garnish with Lemon Wedge and cracker black pepper
Storage: I use mason jars for storage, which you can purchase by the case on Amazon. You can keep this dressing for up to 7 days in the fridge.
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