Dairy-free Caesar Dressing

• 1 c Soy milk
• 1/2 c Dairy-free mayonnaise
• 5 lg Garlic cloves; quartered
• 3 tb Fresh lemon juice or juice
• 1 tb Dijon mustard
• 1/2 ts Blackstrap molasses
• 1 ts Cider vinegar
• Salt and pepper

Place the ingredients in a blender. Cover. Blend on high speed for 20 seconds, stopping once to scrape down the sides, using a rubber spatula. Taste and adjust the balance of seasonings. Makes 1 3/4 cup.

This will be our first time making our own caesar dressing so I hope it turns out okay. We’ll use almond milk instead of soy milk because we don’t particularly like soy milk. So ours will have a nutty flavour.  Also, Hellman’s mayo seems to be dairy-free, though we had to buy a different one that was eggless as well.

I’ve seen this recipe in a few places online, but originally it seems it came from Claire’s Classic American Vegetarian Cooking: 225 New and Favorite Homestyle Vegetarian Recipes.

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