Vegan Caesar Salad Dressing

I used Vegan Home's recipe for Caesar Salad Dressing the other day when we had company over. I made my own croutons by toasting gluten free bread. I then drizzled the bread with olive oil and italian seasoning. Next, I cut it up into crouton sized pieces. It was a huge hit. An enormous bowl of salad was gone in a flash. You could use a few shakes of fish sauce instead of the worcestershire sauce. You can sub pomegranate juice for the lemon juice (it will have a pink tint to it!)

photo found at Vegan Home's site

Ingredients:

- 1 cup vegan mayonnaise (vegenaise)

- 1/2 teaspoon sugar (your favorite - agave syrup, brown rice syrup, sucanat)

- 1 teaspoon Dijon mustard

- 1 teaspoon GF Worcestershire sauce 

- 1/2 teaspoon fine sea salt

- 1/2 teaspoon freshly ground black pepper

- 2 tablespoon lemon juice

- 1/3 cup white vinegar

- 1/3 cup virgin olive oil

- 1/2 teaspoon dill weed

Instructions:

1. Place all ingredients, except oil, in a blender. Turn blender on medium and blend a few seconds. 

2. Turn blender to high setting and add oil slowly. Continue mixing and adding oil until a creamy, smooth dressing is obtained. You may need to add more or less oil to get the thickness you prefer. 

3. Pour dressing generously over romaine lettuce and top with croutons (recipe here) and vegan (non-dairy) grated Parmesan cheese if desired. - See more at: http://www.veganshome.com/caesar-salad-dressing.html#sthash.0Nk4718L.dpuf