During my last trip to Whole Foods I happened upon a bottle of vegan Worcestershire sauce. Ever since I ditched dairy and fish I've had a major hankering for some Caesar loving, and I've been itching to whip up a batch for a while.
Today I found myself with some solo kitchen time (which is an extreme rarity in a house with 6 girls who all love to eat) so I found a recipe and put my food processor to work.
I used the recipe from Skinny Bitch in the Kitch, but I altered it enough that I think I can safely post it here.
- 4 oz (1/3 block) lite silken tofu
- 2 T lemon juice
- 3/4 t dried minced garlic (or 3 cloves of the real stuff)
- 2 T nutritional yeast
- 1/2 T Dijon mustard
- 2 t vegan Worcestershire sauce
- a little salt
- lots of pepper
- 1/4 t kelp flakes
- 1 T olive oil
- 1/4 cup water (enough to thin it out)
Toss with a head of romaine, sliced tomato, chickpeas, and a dusting of nutritional yeast.
I think I'm going to get 2 meals out of this batch, but I like my Caesars to be pretty saturated, so you could get 3 or 4. At first I was a little disappointed with the taste, but as soon as I let the flavors sit and absorb into the lettuce, I couldn't eat this fast enough. It was creamy, delicious, and totally worth the 5 minutes that it took to make and clean up.
I've been really bad about making stuff from scratch recently. I'm just much more inclined to throw together a big salad or stir fry and eat a bagel for my carb portion. This really took no time at all to make though, so I will definitely be trying out some new recipes in the very near future.