Vegan Caesar Dressing

I served this dish for my Wednesdays with Vanessa’s community take-away meals. Caesar dressing is super easy to veganise. The photo is a Kale Salad served with Crispy Chickpeas and Avocado.
Makes 1 cup.

Ingredients:
1/3 cup blanched almonds, coarsely chopped
1/3 cup hot water
2 roasted garlic cloves
1/4 cup olive oil
2 Tbsp lemon juice
1 tsp Dijon mustard
1 tsp rice wine vinegar
1 Tbsp capers

Method:
Put almonds in a bowl and cover with the hot water for 15 minutes.
Roughly chop the garlic.
Add all almonds, the soaking water, garlic, oil, lemon juice, mustard, and vinegar to a high power blender or food processor. Blend until creamy and you don’t see large chunks.
Add the capers and blend again.
Chill until ready to serve

To serve:
Lettuce or Kale*
Crispy Chickpeas
Avocado, grilled

Note:
If you are using kale, please massage the dressing into the leaves and let it rest at least 20 minutes before serving. Then dress the entire salad once you have added the other ingredients.

Enjoy!