Another hot Southern California day calls for another salad for lunch. But why just have some boring old lettuce with some tomatoes when you can JAZZ it up with some zesty, guilt free creamy Caesar salad dressing? I decided to spruce up an old recipe I initially adapted from the vegan queen Oh She Glows by adding some Sriracha sauce to it. What the what you ask? Sriracha, if you don’t know is a type of hot sauce made from a paste of chili peppers, vinegar, garlic and other spices. It makes everything taste so delicious and vibrant from vegetables to mayo. If you are not used to spicy food, just start out by adding a few drops or don’t add it at all. You won’t hurt my feelings! The dressing is just as good without it! Promise.
Makes about 1 cup of dressing
Blend the following in a food processor or blender until very smooth.
1/2 cup raw cashews (soaked in water for at least a few hours)
1/4 cup water
3 T olive oil
2 T red wine vinegar
1 T dijon mustard
1 T coconut aminos
2 t capers
1 clove garlic
1 t Srircha or more if you like spicy (I probably could have added a bit more but wanted to play it safe)
Probably won’t need salt but definitely pepper to taste
Some uses for it may be salads (duh!), white pizza sauce, dip for veggies, toss with pasta or any other place where you would add a Ceasar dressing. Get creative, y’all!