I grew up eating Caesar Salad on a very regular basis. Both my parents loved garlic, especially my Dad, so the salad was always very garlicky. So garlicky that you couldn’t talk to people the next day! I decided to do a bit of a twist on it and make it with roasted garlic!
The important thing is to make sure your garlic is nicely browned to get that rich nutty taste! I bake mine for 35-45 minutes with a drizzle of olive oil at 400F. I usually do up a batch and keep it in the fridge so that I have them whenever I want. If you want to, you can add a touch more oil when roasting the garlic and save it for the dressing! It makes the oil have a nice garlic taste which enhances the dressings flavour.
Simply add the rest of your ingredients to your blender and blend until smooth. I used Nuts for Cheese Red Rind in it because I love the sharp taste that it has! You can use whatever sharp vegan cheese you prefer. You can add more ACV to it if you like a sharper taste! Also, if you like a more pronounced garlic taste, add a raw clove of garlic to it.
Roasted Garlic Caesar Dressing
Has a wonderful nutty taste from the roasted garlic
- 120 g Nuts For Cheese Red Rind
- 300 g Soft Tofu
- 8 Cloves Roasted Garlic
- 2 Tbsp Extra Virgin Olive Oil
- 1 Tbsp Dijon Mustard
- 4-5 Tbsp Apple Cider Vinegar
- 1 tsp Mustard Powder
- 1 Lemon (juiced)
- Salt & Pepper
Blend everything until smooth. Add more vinegar if you like a sharper taste!
NOTE: The dressing does get a bit thicker when it sits, all you have to do is stir it up and it will be runnier.