Creamy Caesar Salad Dressing
By Mary McDougall
Serves: Makes 5 cups
Prep Time: 5 min
Cook Time: 0 min
Ingredients
12.5 Ounce Box
Silken tofu
2 Tsp
Garlic, minced
3 Tbsp
Dijon mustard
3 Tbsp
Vegan parmesan cheese
3 Tbsp
Lemon juice
2 Tbsp
Soy sauce
1/4 cup water (approximately)
1 Tbsp
Drained capers (optional)
Directions
1
Place all ingredients, except the capers, in a food processor. Process until very smooth. Add additional water if you want a thinner salad dressing. Add the capers and pulse briefly, until they are chopped but not pureed.
Hint: This will keep in the refrigerator for about a week. If you don’t have any capers, or don’t like them, they may easily be omitted.
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