I use this dressing to make caesar salad, to dip veggies or pretend ‘chiken’ fingers, or even on a sprout sandwich (especially with tempeh bacon…)
- 1 cup vegan mayo
- 1/2 lemon juiced (~ 2 TBSP)
- 2 TBSP Nutritional Yeast
- 1-3 cloves garlic (I friggen love garlic so you best believe its gonna be 3)
- 2-3 forkfuls of capers
- 1/2 TBSP dried parsley
- 2 TBSP ground almonds OR hemp seed*
Throw that in a magic bullet, give it a few whirrs of an immersion blender, or else very carefully chop the garlic, capers and use only ground almonds (hemp is bigger and needs to be cut down to size for this one).
Refrigerate at least 30 minutes but ideally overnight.
*hemp seed – I had always done this with ground almonds, but since one of my brothers is allergic I tried this with hemp and it was AWESOME. you’ll want to make sure you process the hemp to get smaller.