I combined a traditional caesar dressing and a vegan tahini dressing to come up with my favorite new caesar salad dressing.
The Dressing
- a 6 oz can of anchovies minus a few of the filets, oil drained
- 5 small garlic cloves
- ¼ cup tahini
- ½ cup olive oil
- ¼ cup water
- 2 large egg yolks
- 1 lemon, juiced
- 4 teaspoon Dijon mustard
- 2 tsp nutritional yeast (if you have it)
- 4 tablespoons finely grated Parmesan
- Freshly ground black pepper
- few dashes of cayenne pepper
What To Do
Combine all ingredients and blend. I used my NutriBullet but you can use a regular small blender.