The only vegan caesar dressing recipe you need in your life! This dressing has the perfect amount of garlic and cheesiness. It pairs perfectly with romaine lettuce or kale and is fantastic on top of buddha bowls or in wraps! It’s a crowd-pleaser for sure and will fool any non-vegan you make it for!
Pre-heat oven to 400 degrees F. Cut the top off of your garlic head, peel off the loose outer layers of skin and wrap loosely in foil. Roast for 35 to 45 minutes. Remove from foil and once cool enough to handle, pop the garlic cloves out and add them to a high-speed blender. (skip this step if you are using raw garlic cloves.)
Next, soak your almonds. Add almonds to a bowl and cover them with boiling water. Let sit for 20 minutes, then drain and remove skins. Squeeze the almonds between 2 fingers, and the skins should easily pop-off.
Add skinned almonds to the blender along with the rest of the ingredients. Blend on high for 1-2 minutes until smooth and creamy.
Taste and adjust seasonings if needed.
Transfer dressing to a jar or container, seal shut and place in the refrigerator to cool and thicken for 20 minutes.
If the dressing becomes too thick, add water until you reach your desired consistency.
The dressing will keep fresh for up to 2 weeks in the refrigerator.
If you love this recipe…
Check out our Peanut Butter and Jam Overnight Oats! Click here for the recipe.
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