This dressing is simple to make and a tasty vegan alternative to its classic dairy / egg / anchovy-based versions. Try it with our chicken (meatless) Caesar salad.
| Servings |
1/4 cup
|
| Calories | Cholesterol | Sat Fat | Carbs |
 |
 |
 |
 |
| 269 | 0mg | 2g | 3g |
Recipe Footprint (for Recipe's Default # of Servings)
 |
.5 | Water saved (gallons) [animal consumption only] |
 |
1.8 | Manure (pounds) not deposited into the environment |
 |
2.0 | Grains / feed (pounds) not consumed by animals |
 |
4.5 | Methane (gallons) not created by animals |
 |
55.0 | CO2 (pounds) not released into the atmosphere |
 |
.004 | Animal lives saved |
| Recipe Chef | Pamela Kurp |
| Prep Time | 15 minutes |
| Passive Time | 2 hours |
Ingredients
- 1 C mayonnaise (eggless)
- 1/4 C Parmesan cheese (non-dairy grated)
- 2 garlic cloves (minced)
- 2 Tbsp lemon juice
- 1 Tbsp worcestershire sauce (vegan)
- 2 tsp mustard (Dijon)
- 1/4 tsp salt
- 1/4 tsp black pepper
Ingredients
|
Recipe Footprint (for Recipe's Default # of Servings)
|
Instructions
- Whisk together all of the ingredients in a medium bowl; chill for at least two hours before serving.
Recipe Notes
Cover and refrigerate for up to one week.
© Mainly Vegan LLC