One thing I’ve missed eating is Caesar Salad. I finally decided to hone-in on perfecting a recipe as clean as I could get it. This version has a gluten-free option, but it’s the one time I do let it slide because I didn’t realize when I bought vegan Worcestershire sauce that there were soy and wheat in the ingredients, but it makes a difference. The gluten-free option is to use coconut aminos—and this is a great replacement. I’m not a mustard fan (will eat in minuscule doses), so when I use the coconut aminos, I can taste the mustard in the Caesar recipe, unlike the Worcestershire sauce. Whatever works best for your diet, you will be happy with either result.
½ cup raw cashews, soaked overnight or soak in boiled water for 20-30 minutes
¼ cup filtered water
1 tbsp lemon juice (or ½ lemon)
2-3 garlic cloves, peeled
2 tsp capers
½ tsp Dijon mustard
½ tsp vegan Worcestershire sauce (*or 1/2 tsp Coconut Aminos to make it gluten-free*)
½ tsp Himalayan pink salt
Put all the ingredients in a small blender (I use the Ninja for this) and blend until creamy! Store it in the fridge for up to a week.