sweet vegan caesar dressing.



i’m just gonna leave this picture here, to remind you that thanksgiving is coming…

so you might wanna eat some KALE before “game day”!!!!

that’s what i’m doing!  in fact, i’m even making a kale salad FOR the big day!  it’s a special one, with raw brussels sprouts sliced thinly, maple candied walnuts, and a vegan caesar dressing that is to DIE FOR.

here’s a pic of that!



that may not look like much, but i think it might be the best salad dressing i’ve ever made.

i added a little autumn flare this time:  APPLE CIDER!  so it’s sweet, and tangy, and mustardy, and really satisfying.

before i post the recipe, i should warn you that there’s a whole head of roasted garlic in this dressing, so i thought i’d tell you how to do that first:  slice off the top of a head of garlic, pour a little olive oil on top, and a pinch of salt, and wrap up in foil.  roast in a 40 degree oven for an hour.  i like to make this once a week and have it in the fridge for whatever dish might need it.  it’s so mild and rich in flavor!

okay, on to the recipe!


drop the following into a blender:

  • 1/3 cup apple cider
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons dijon mustard
  • juice of 2 lemons
  • your favorite herb (i used chives this time)
  • salt and pepper to taste (about 1 teaspoon of each for me)
  • a whole head of roasted garlic (i did this yesterday and had it read to go)
  • 1 teaspoon “better than bouillon” veggie broth concentrate
  • 1 tablespoon honey (opt for extra sweetness)

blend for 38 seconds.

HA HA!  i meant blend until you get a nice consistency.

this would be so good with added anchovies, or scallions, or just a touch of champagne vinegar.  don’t forget that these homemade dressings are easy to tailor them to your favorite flavors.

this makes a big batch, so i’ll have this yummy dressing all week!  YAHOO!



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