A well made Caesar salad is hands down one of my favorite things. This caesar inspired ackee dressing packs all the caesar flavour you love but is eggless and dairy free!
How to make vegan Caesar salad dressing
Traditional caesar consists of egg yolks, lemon juice, anchovies, parmesan and a handful of other ingredients.
To make this version, I start off by making my ackee mayo.
Then add:
- Garlic and dijon mustard for flavour;
- Capers in place of anchovies but you could also sub and/or add Worcestershire sauce if you like;
- White wine vinegar and extra virgin olive oil to thin and make more of sauce consistency;
- Homemade vegan parmesan and nutritional yeast for cheesey flavour
If you simply wanted to forgo the egg yolks but still love your cheese you could use regular parmesan instead of the vegan parm. I felt like it was a close enough substitute but I know for die-hard cheese lovers it may just not be the same. I googled a couple recipes for the ingredient list then eyeballed my own combining cashews, nutritional yeast, garlic powder and salt. It was delicious on our pasta and I could definitely see it sprinkled over “Keeza” especially the Ital Enuh.
You can combine the caesar ingredients into the mayo by whisking them together which will result in a chunkier dressing or you can blend it all together for a smoother dressing like the one pictured below, either way it will be delicious:
Massaging kale makes a better salad!
You want to work the dressing into the kale by rubbing it in by hand, really get it in there! Your hands are your best kitchen tool 😊use them! Get every nook and cranny of those leaves covered. Whenever I dress a kale salad I like to let it sit for a while (if I can resist it😆) as this gives the vinegar a bit of time to work on the leaves to soften them up and the overall flavours meld together better when it’s had a chance to sit.
This kale caesar makes an awesome side salad. You could even have it as a main course. It’s full of flavour with the dressing only but sometimes I like to add tomatoes, red onions and slivered almonds. (I’m not really a crouton fan, though I do love some cinnamon croutons on a cream of pumpkin soup).
So what do you think? As always, feel free to share your thoughts in the comments section below. If you make this or any of the recipes from this site be sure to #amazingackee and @amazingackee so that I can see your posts across social media. Thanks for stopping by.
Until next time 😊
Ackee Caesar Dressing
Ingredients
- 1 recipe ackee mayo
- 1 to 3 cloves garlic minced mixed with salt to make a paste
- 1 tsp Capers minced
- 2 tsps Dijon mustard
- 1 tbsp Extra virgin olive oil
- 1 to 2 tbsps White wine vinegar use the 2 tbsps if you like a zippier dressing
- 2 to 4 tbsps Vegan parmesan homemade or store-bought
- 1 to 2 tbsps Nutritional yeast
- Salt & Black pepper to taste
Instructions
-
Whisk or blend all the ingredients together.
Recipe Notes
For a thinner consistency, whisk in a bit of water.