The first time I made this I used the recipe from Veganomicon. While I know there are plenty of you out there who love that recipe as-is, I found it to be rather flat and overwhelming garlicky. So I continued tweaking it until I found the right balance of flavors for me. It might seem like a lot of ingredients, but don't be deterred. It only takes a few minutes to measure and blend everything together. If you have a well-stocked vegetarian pantry you will probably have everything you need on hand.
Everything you need to make this.
Lowfat, High Flavor Vegan Caesar Salad Dressing
Serving Size: 16, 2 tablespoon servings Preparation Time: 5 minutes
12 ounces tofu, silken lite
2 cloves fresh garlic, peeled (only use 1 clove if your garlic is large)
3 cloves roasted garlic, peeled
2 tbsp extra virgin olive oil
2 tbsp flax oil
1/4 cup lemon juice (approx. the juice from one lemon, to taste)
1 tbsp capers, plus 1 tablespoons brine
1 tsp agave
1 tsp prepared mustard
2 tbsp white wine vinegar
1/4 tsp fresh ground pepper
2 tbsp nutritional yeast flakes
2 tsp miso, yellow or brown rice
1/4 tsp kelp powder, or dulse flakes (totally optional, provides a touch of fishy flavor a la anchovies. Also a good source of iodine which supports the thyriod, especially for those of us who don't use iodized salt)
1/2 tsp salt, to taste
Put everything into a blender and blend until completely smooth.
Per 2 tbsp Serving: 45 Calories; 4g Fat (69.0% calories from fat); 2g Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 120mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.
Look at how creamy and rich looking (but it's good for you!)