Vegetarian Caesar Dressing without Anchovies

As a vegetarian, I always find it impossible to find a vegetarian Caesar dressing without anchovies at the supermarket or at any restaurant.  I LOVE Caesar salad, so it is such a bummer that I can only eat it when I am at home, when I make it. Why on Earth is it made with with anchovies!?  For sure is has something to do with flavor but whatever, they are not necessary. If you do not like fishy flavors, then do not fret…you will not miss it!  

I have a recipe here for a flavorful just as good as the original, no anchovy, vegetarian friendly version! It is still creamy and most of all, cheesy like the original.  The only thing missing is fish and other chemicals that come in the bottled variety of most Caesar dressings…hello high fructose corn syrup on a salad anyone? Bottle this up, and take it with you the next time you go to a restaurant. Yes..what a genius idea. 

Vegetarian Caesar Dressing without Anchovies

Vegetarian Caesar Dressing without Anchovies
Combine, mayo, garlic, lemon juice, salt, and pepper into a food processor until smooth.
Vegetarian Caesar Dressing without Anchovies
Slowly add the olive oil, and I mean SLOW. If you add it too quickly, it will separate from the sauce. leaving you with greasy, grainy goop. This is the most important part.
Vegetarian Caesar Dressing without Anchovies
Add the cheese, and pulse 5 short times, to make sure it is mixed in well.

Vegetarian Caesar Dressing without Anchovies
This creamy recipe for Vegetarian Caesar Dressing without Anchovies has all of the flavors and textures of the original, just leaving out the anchovies!
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Ingredients
  1. 1 cup olive oil
  2. 1/4 cup lemon juice
  3. 2 tbsp mayo
  4. 2 tbsp dijon mustard
  5. 2 garlic cloves
  6. 1/4 cup Parmesan cheese
  7. 1/2 tsp salt
  8. 1/2 tsp pepper
Instructions
  1. Place mayo, Dijon, garlic cloves, lemon juice, salt and black pepper into a food processor. Smash the garlic first.
  2. Process until smooth and well blended. While the food processor is still on, VERY slowly pour in the 1 cup olive oil. Stop once the oil is gone, and the texture is creamy.
  3. Add Parmesan cheese and pulse 5 or 6 times.
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