dressing

EVERYDAY VEGAN CAESAR DRESSING by Lindsey | Dolly and Oatmeal


we’re back again this week with a favorite dressing that i’ve been wanting to share here for a long while. i’ve been making different variations of vegan caesar dressings for years now. it first began in my book when i discovered that when you mixed chickpea flour with water over a low flame you could achieve a gooey/creamy cheese-like texture that when blended with a few other ingredients could come very close to the flavor of a traditional caesar salad dressing. a few years later, i developed another iteration of a caesar dressing, but this time with a coconut yogurt and tahini base. over the past couple of years though, plant-based yogurt has come a long way, and the flavors and textures that were once harder to achieve have become much easier. so here is yet another variation using a newer-to-me almond milk yogurt that i love.

this recipe uses a plant-based yogurt i rely on for many creamy sauces. it’s a greek-style almond milk yogurt that (because of its thick texture) holds up much like that of a traditional greek yogurt. from there, we simply add a few pantry staples to get that rich and tangy, caesar dressing flavor we all know and love. we replace the parmesan cheese with nutritional yeast giving it that distinct cheesy vibe. and add a splash of coconut aminos (or tamari) for a little hit of umami flavor that otherwise would have been provided by anchovies. there’s some dijon, garlic, and lemon juice, and a few other ingredients that result in the best vegan caesar dressing i’ve had (and made) to date!

while you can totally use this as a traditional caesar dressing, i’ve come to love using it as a dip as well. and because it lasts in your fridge for well over a week, it’s perfect as part of your meal prep rotation (and not just for caesar salads!). it’s a great for a snack with some cut veg, drizzled over roasted asparagus, mixed into a chicken, chickpea or egg salad. tossed into a lentil bowl. drizzled over a lunch or dinner bowl. or even a dip for homemade baked fries (last night we used it to drizzle over our veggie kabobs and it was everything!). like i’ve noted before, i love an all-purpose dressing/dip, and this one for sure hits the mark. i hope you get the chance to make it!

happy sunday, loves. xo!



everyday vegan caesar dressing

print the recipe

method

  1. in a food processor fitted with a metal “s” blade, combine the yogurt, nutritional yeast, vinegar, lemon juice, dijon, capers, garlic, coconut aminos, and season with salt and pepper. pulse; with the machine running, drizzle in the olive oil until everything is combined and dressing is smooth and creamy.

  2. remove the lid, taste. adjust any seasonings if necessary.

  3. store dressing in a lidded jar in your refrigerator for up to 10 days.

ingredients

  • 1/2 cup unsweetened cultured plant-based yogurt (preferably this one)

  • 2 tablespoons nutritional yeast

  • 1 tablespoon apple cider vinegar

  • 1 tablespoon fresh lemon juice

  • 2 teaspoons dijon mustard

  • 2 teaspoons drained capers

  • 1 clove garlic, grated over a microplane

  • splash of coconut aminos, or gluten-free tamari

  • fine salt & freshly ground pepper

  • 1/4 cup plus 2 tablespoons olive oil


avocado vegan buttermilk dressing by Lindsey | Dolly and Oatmeal

DSC_0909

there has been a deep freeze here in new york city for over a week now.  however, i had a craving for something spicy and creamy to put on my cold salad.  i had avocado, lemons, shallots, even a jalepeño in the kitchen.  i took out my mini cuisinart and started blending my ingredients.  what i had was far too thick to put on my salad, so i tried to thin it with olive oil.  while the oil made it really smooth and creamy it did not thin it much.  for whatever reason i remembered a buttermilk dressing that i grew up loving; it added a tangy punch to whatever salad i ate.  i knew i didn't have buttermilk in the fridge, so i took to the interwebs to see if they had any ideas on how to make your own buttermilk.   i spotted many recipes only calling for milk and vinegar, and some calling for lemon juice. i had the vinegar, but i only had almond milk.  i combined the two, waited a few minutes, and after giving it a whiff i realized i had just made buttermilk! i have not made buttermilk with any other milk besides cow's milk and almond milk, but i assume that unsweetened soy or rice milk would work just as well.  i used this as a dressing for my salad, but this recipe works perfectly for a dipping sauce as well.  i also can't wait to use it on my vegetarian quesadillas and other wraps or sandwiches - the options are endless. oh! for those who don't like the jalepeño heat as much as frank and i do, you can either leave it out or substitute it with a more mild pepper, like a poblano. **bradley, this one's for you, xo.

1 ripe avocado

1 chopped shallot

1/4 jalepeño pepper deseeded and chopped (or more depending on how much heat you want)

2 teaspoons fresh lemon juice

2 tablespoons olive oil

1/2 cup vegan buttermilk

salt and pepper (i used three large pinches of salt)

::directions::

combine avocado, chopped shallot, chopped jalepeño, lemon juice, olive oil, salt and pepper in a food processor or blender - blend until smooth.

pour in half the buttermilk and process

depending on what you are using the dressing for add the rest of the buttermilk and process the mixture until desired consistency

::enjoy::

citrus salad by Lindsey | Dolly and Oatmeal

DSC_0846

this time of year is the longest part for me - january, february and march.  however, the bright spot in these cold bitter months is citrus fruits! blood oranges, meyer lemons, tangelos, satsumas, the list goes on.  i also feel inspired to cook things or eat things that are colorful and beautiful and these fruits are just that.  today i used a cara cara orange, which has a rosy red flesh and is a little tangy but mostly sweet.  i thought the flavors of the red onion and the taste of citrus would play off nicely together.

::for the salad::

2 handfuls mixed greens

1 tablespoon chopped red onion

1/2 avocado

1/2 cara cara orange peeled and cut

(additionally you could toast a couple dozen pepitas for some nuttiness and crunch)

::dressing::

1 tablespoon red wine vinegar

1 tablespoon olive oil

1 tablespoon juice from a cara cara orange

pinch of salt

pepper

i find the best results when i whisk the salt and pepper into the vinegar, then whisk in the juice, last whisk in the oil - whisk for a couple minutes until all of the ingredients are combined.

::enjoy::