Caesar Salad Dressing\/Dip<\/p>\n
<\/p>\n
3 cloves garlic, roasted<\/p>\n
3 tablespoons raw, un-hulled sesame seeds<\/p>\n
\u00c2\u00bd cup unsweetened soy, hemp, or almond milk<\/p>\n
\u00e2\u2026\u201c cup raw cashews<\/p>\n
1 tablespoon fresh lemon juice<\/p>\n
1\u00c2\u00bd tablespoons nutritional yeast<\/p>\n
1\u00c2\u00bd teaspoons Dijon mustard<\/p>\n
Black pepper<\/p>\n
<\/p>\n
Break the garlic cloves apart and leave the papery skins on. Roast them on a baking pan at 350\u00cb\u0161F until soft (about 20 minutes). In a flat pan, toast the sesame seeds, shaking for 3 minutes, and put aside. Skin the roasted garlic and place it in a food processor or high-powered blender along with the milk, cashews, lemon juice, nutritional yeast, and mustard. Sprinkle on a dash of black pepper. Blend until creamy and smooth. Drizzle the dressing over a tossed salad and top with the toasted sesame seeds. If using as a dip, mix the sesame seeds into the dip.<\/p>\n
<\/p>\n
Yield: 3 servings<\/p>\n
Calories: 266<\/p>\n
Fat: 19.6g<\/p>\n
Fiber: 3.5g<\/p>\n
Carbs: 16g<\/p>\n","protected":false},"excerpt":{"rendered":"
Caesar Salad Dressing\/Dip 3 cloves garlic, roasted 3 tablespoons raw, un-hulled sesame seeds \u00c2\u00bd cup unsweetened soy, hemp, or almond milk \u00e2\u2026\u201c cup raw cashews 1 tablespoon fresh lemon juice 1\u00c2\u00bd tablespoons nutritional yeast 1\u00c2\u00bd teaspoons Dijon mustard Black pepper Break the garlic cloves apart and leave the papery skins on. Roast them on a baking pan at 350\u00cb\u0161F until soft (about 20 minutes). In a flat pan, toast the sesame seeds, shaking for 3 minutes, and put…<\/p>\n