All hail Tahini... Caesar!
I love me a good caesar salad but it's a killer on two fronts. First, it's a billion calories. Not an exaggeration (ok, maybe a little). Two tablespoons is roughly 163 calories and 17 grams of fat. And who uses two tablespoons? An ant? Secondly, it's got dairy fat and tons of oil. Weird that it has so many calories...
What it does have is awesome flavor. Here's something to know about me: I exclusively like creamy dressings on my salads. I went though a fling with balsamic a couple years back but she didn't stay around.
I've seen tons of recipes for vegan Caesars on pinterest and so I decided to adapt one on my own and lighten it up, and boy did it turn out great! I'll keep this post short and sweet.
There is the creamy yum yum yummy product and below is how I made it:
Ingredients to be put in blender:
1 Tbs nutritional yeast
1 Tbs vegan worcestershire sauce
3 Tbs tahini
1 1/4 Tbs olive oil
2 tsp dijon mustard
1 heaping Tbs capers
1 lemon squeezed (roll lemon on counter under palm prior to cutting and it will juice much easier)
Sea salt to taste
5-7 Tbs water
As I was typing this I realized I was a dumb dummy and didn't add the cashews I was supposed to... you know what? I didn't miss them. The dressing turned out a consistency I'm very happy with and it was pretty light in calories. If you want, I would add 1/4 c cashews to make it thicker/creamier but the tahini does a pretty solid job on its own.
This made about 1 1/4 cup for me.
Servings 10; 2 Tbs per serving (but you can use more than 1 serving because this is waaaayyy less calories); Calories 46; Fat 4.1 g; Fiber 0.4 g; Carbohydrates 1.2 g; Protein 1 g