CAN'T STOP WON'T STOP VEGAN CAESAR DRESSING
Originally Published: JUNE 6, 2016
This. Is. Too Good. Just eat it with a spoon!
Adapted from: Minimalist Baker (Vegan, Gluten Free)
Serves: 1/2 cup
I like to double the recipe usually, especially if sharing or wanting it for the week for salads, veggies, etc.
1/4 cup plain hummus (store bought or DIY, I made my own and added to it)
2 tsp dijon mustard
1/2 tsp lemon zest
2-3 Tbsp lemon juice, to taste
1 big dill pickle chopped into itty bitty's
1 big tbsp dill juice
4 gloves local garlic
S and P to taste
2 Tbsp olive oil
2 tsp maple syrup
dash hot sauce
Add everything to the food processor except olive oil. Blend. Drizzle in olive oil as it's all bending up.
Add hot water to thin until pourable and blend until creamy and smooth. Taste and adjust flavor as needed, adding anything you may need more of. If too salty, add some more sweetness.
Use immediately, or store in the refrigerator for up to 5-7 days.
Use in kale salad. If it makes it that far!