Vegan “Caesar”. Credit: KC Tinari
Ingredients
Fresh Inc tofu: 1 brick
Nutritional yeast: 75 g
Beer (pilsner or another light, slightly bitter style works best): 150 g
Vinegar: 75 g
Salt: 45 g
Black pepper: 10 g
Canola oil: 100 g
Water: 140 g
Ari Miller’s vegan Caesar dressing swaps anchovies and egg yolks for tofu, beer, and nutritional yeast, creating a creamy, savory emulsion that’s deeply flavorful yet refreshingly light.
How to make Vegan "Caesar" Dressing
01.
Make the Dressing
- Mise out all ingredients.
- In a food processor, blend the tofu, beer, water, and vinegar until smooth, scraping down the sides as needed.
- Add the nutritional yeast, salt, and black pepper, and blend again until fully combined.
- Scrape down the sides.
- With the processor running, slowly drizzle in the oil to emulsify the mixture.
- Once smooth and creamy, transfer the dressing to appropriately sized containers.
- Label, date, and refrigerate until ready to use.
