Bryanna’s Low-Fat Creamy “Caesar” Dressing

Mar 3 2010 | by ffvhelper | 4 Comments » |

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Bryanna’s Low-Fat Creamy “Caesar” Dressing

Recipe by: Bryanna Clark Grogan

makes about 1 and 1/4 c.

Submitted by: cherrie

i made this tonight and it was VERY good! i added some capers to it for extra flavor, and left out the lemon juice (didn’t have any)…but still, VERY fantastic. VERY garlicky too!

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Traditional Caesar dressings are primarily oil, but why drench a fat-free green salad in oil? This delicious dressing makes enough for two BIG salads, and also makes a good dip for raw veggies.

2/3 c. medium-firm tofu OR firm SILKEN tofu
1/4 c. water
1/4 c. fresh lemon juice
2 T. light soy or chickpea miso
1 T. red wine vinegar
1 tsp. Dijon mustard
2 cloves garlic, peeled
1/2 tsp. EACH salt and pepper
2 dashes Louisiana hot sauce
OPTIONAL: 1/4 tsp. vegetarian Worcestershire sauce

Simply blend all the ingredients in a blender until smooth.

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4 Responses to “Bryanna’s Low-Fat Creamy “Caesar” Dressing”

1. Dawn Says:

   October 30th, 2014 at 12:54 pm

   Very tasty! I will definitely make this again and again.
2. Teresa Says:

   July 14th, 2012 at 11:02 am

   Another option to soy is beans, a white bean works well, then you dont have to worry about added fat as with nuts.
3. emily Says:

   February 27th, 2011 at 3:57 am

   Hi Natalia, just saw your question and thought I might be able to help. I’m vegan and trying to avoid soy, though it’s not an allergy.

   The most logical silken tofu replacement would be blended soaked raw nuts, a mild tasting nut (many use cashews, pine nuts, macadamias and maybe brazil nuts or almonds, preferably without skins). Another idea I had maybe would be to use blended coconut meat from a young coconut.

   But if you’re trying to avoid fat you may have to be a bit more creative. Bryanna Clark Grogan has another low fat mayo that uses soy milk as a base and is thickened with cornstarch. Maybe you could try that but with a soy free dairy free milk instead.

   I’ve had some success using pureed mild tasting white beans as a ‘creamy’ substitute in dishes like lasagna and soup – though I usually add a small amount of oil or ground nuts but if you are used to low fat eating then it probably isn’t necessary. Bryanna has also made a lemon curd using pureed parsnip as a base – so I think that using pureed white vegetables is another possibility (I often sneak pureed pealed cooked zucchini or cauliflower into my kids mac n cheese).

   These ideas take a lot of trial and error – some things may work for some recipes and not for others. Best of luck (by the way both the recipes I referred to can be found on Bryanna Clark Grogan’s vegan feast kitchen blog.)
4. Natalia Says:

   February 20th, 2011 at 7:53 pm

   Many of your recipes including this one look really yummy but i have many allergies one of them being soy. I have yet to find a way around using tofu any advice?