Breastfeeding Friendly Vegan Caesar Dressing with Roasted Garlic
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Learn more →Ingredients
6 servings
For the roasted garlic
- 1 head garlic
- 1 tsp olive oil
For the dressing
- ½ cup raw cashews, soaked in cold water for 30 minutes, then drained
- ¼ cup water
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 2 tbsp capers, drained
- 1 tbsp caper brine (from the jar)
- 1 tbsp vegan worcestershire sauce
- 2 tbsp nutritional yeast
- 1 tsp dijon mustard
- ¼ tsp black pepper, freshly ground
- ¼ tsp salt, plus more to taste
- 3 tbsp olive oil
Instructions
- 1
Preheat the oven to 400°F (205°C). Place the garlic head cut-side up in a small baking dish or on a square of foil, drizzle with 1 tsp olive oil, and wrap tightly. Roast for 30–35 minutes, until the cloves are deeply golden and completely soft when pressed.
- 2
Remove the garlic from the oven and let it cool for 10 minutes, then squeeze the softened cloves out of their skins into the blender. You should have about 2 tbsp of roasted garlic paste.
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