How To Make Dairy-Free Caesar Dressing

cashews

🥗Healthier: silken tofu

💰Cheaper: sunflower seeds

Silken tofu reduces calories and adds creaminess.

nutritional yeast

💰Cheaper: grated Parmesan

Grated Parmesan is more accessible and adds a similar umami flavor.

Clean the cauliflower by pulling off the leaves and cutting around the base of the stem.

Pull off the large knobs of cauliflower, saving the stem bits for other uses.

Cut the cauliflower into small pieces by cutting from the back of the florets.

Wash and add a bunch of cherry tomatoes to the bowl with the cauliflower.

Drizzle olive oil, salt, and black pepper over the vegetables and toss to combine.

Preheat the oven to 450°F and place a sheet pan inside to heat.

Transfer the tossed vegetables to the preheated sheet pan and roast for about 15 minutes, keeping an eye on them for charring.

In a separate bowl, break up a couple of anchovies with a fork.

Juice half a lemon into the bowl with the anchovies to help break them down.

Mince one large garlic clove and add it to the bowl with the anchovies and lemon juice, letting it sit for a minute.

Add about 1/3 cup of mayonnaise to the bowl.

Stir in 2 teaspoons of Dijon mustard, a touch of salt, and a medium grind of black pepper.

Add a dash or two of Worcestershire sauce to the mixture.

Incorporate two macadamia nuts for texture and saltiness, if desired.

Toast almonds in a pan for 5 to 6 minutes until fragrant and browned, then remove from heat.

Transfer the toasted almonds to a glass jar.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens