Dairy-free caesar salad dressing
14 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Soy milk |
| ½ | cup | Dairy-free mayonnaise; *see note |
| 5 | larges | Garlic cloves; quartered |
| 3 | tablespoons | Fresh lemon juice or juice of one lemon |
| 1 | tablespoon | Dijon mustard |
| ½ | teaspoon | Blackstrap molasses |
| 1 | teaspoon | Cider vinegar |
| Salt and pepper | ||
Directions
Place the ingredients in a blender. Cover. Blend on high speed for 20 seconds, stropping once to s crap down the sides, using a rubber spatula.
Taste and adjust the balance of seasonings. MAKES 1-¾ cup.
IF YOU KNOW someone who avoids dairy, make this dressing for them. Toss it with romaine leaves; garnish with dairy-free Parmesan. At the restaurant, they sometimes sprinkle the Caesar salads with minced sun-dried tomatoes.
*Look for Nayonnaise at natural food stores. Some fat-free mayonnaise products are also dairy free.
*Recipe from CLAIRE'S CLASSIC AMERICAN VEGETARIAN COOKING, by Claire Criscuolo. (1997: Dutton)
Nutritional information per serving (2Tbs): 16 Calories, ⅗ g protein, 2.9 g carbohydrate, ⅖ g fat, 0 mg cholesterol, 124 mg sodium (MC) Recipe by: CLAIRE'S CLASSIC AMERICAN VEGETARIAN COOKING* Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 17, 1998