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Austin’s Vegan Caesar
Salad Dressing

Recently I started to use a vegan product that I was unfamiliar with, fermented tofu or bean curd. Also known as Furu this salty savory preserved tofu has become a secret ingredient whenever I need that umami flavor you get from anchovy paste or fish sauce. It is what brings that salty fishy taste to this vegan Caesar Salad dressing. Fermented tofu can be acquired at most Asian markets.

vegan caesar salad.jpg

​Ingredients:

  • 1 chopped garlic clove

  • 2 Tbsp fermented tofu

  • 1 Tbsp Dijon mustard

  • Juice of one lemon

  • 4 Tbsp vegan mayonnaise

  • ½ cup nutritional yeast

  • ¼ tsp salt

  • ½ good olive oil

  • 1 tsp vegan Worcestershire sauce (if you do not have, substitute with apple cyder vinegar)

  • Black pepper to taste

 

Directions

In a larger bowl, add all ingredients, whisk until smooth and creamy. Taste and adjust to liking. Can keep in the refrigerator for up to two weeks.

 

Note: Serve on any greens you like. I have used a mix of Tuscan kale and Cavolo Broccolo Spigariello, with croutons and garden fresh tomatoes but if you would like to use a traditional Romaine lettuce this dressing with be excellent also.

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