Dairy Free Caesar Dressing Recipe
In just 10 minutes make a batch of creamy and delicious dairy free caesar dressing to add the best flavor to salads or wraps.
Equipment
Ingredients
- 1 cup extra light olive oil it has to be extra light
- 1 large egg
- 3 teaspoons dijon mustard
- 3 teaspoons garlic minced
- 2 tablespoons lemon juice
- 2 teaspoons coconut aminos
- 1 teaspoon ground black pepper
- 1 tablespoon anchovy paste
- 1 tablespoon red wine vinegar
- 1 teaspoon white vinegar
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- salt to taste
Instructions
- Combine - Add all ingredients into a tall jar with a wide mouth.
- Emulsify - Place immersion blender into the jar. Turn on and don't move the blender until the ingredients begin to emulsify, about 1-2 minutes. Start to slowly lift the immersion blender to the top of the jar, moving it in small circles until all of the ingredients are emulsified, about 30-60 seconds.
- Taste - Adjust any seasoning or salt, as desired.
- Thicken - Put in refrigerator immediately as it will continue to thicken up as it cools.
Notes
- Extra light olive oil: ensure you are using extra light olive oil.
- To thick: you can thin it out by adding either a little more olive oil or even stir in a tablespoon of water.
- Not emulsifying: if it isn't thickening (even after refrigeration) then try and add an additional egg and emulsify it again with the immersion blender.
- Storage: keep in an airtight container in the fridge for up to 1 week.
Nutrition
Serving: 2Tbs | Calories: 258kcal | Carbohydrates: 2g | Protein: 2g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Trans Fat: 0.003g | Cholesterol: 22mg | Sodium: 131mg | Potassium: 39mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 34IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 0.4mg
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