Okara Caesar Salad Dressing

So I’ve been making tofu like a mad woman…ever since I received my amazing Soybella soy/nut milk maker (yeah, yeah, I have a small-appliance-addiction problem; we’ve already established that). I’ll post my tofu-making process shortly (once I have the process down pat).


In any event, the only problem with the tofu-making process is that one is invariably left with the pulp of the soybeans–a rather wonderful substance called, apparently, “okara.”IMG_0750.jpg

This magical stuff is full of all kinds of good stuff–indeed, it is low in saturated fat, and very low in cholesterol and sodium. It’s also a good source of calcium, copper, selenium, and manganese.

Now, I have scads of this stuff because of my DIY tofu experiments. I took a whack at making vegan chicken nuggets with it, and they weren’t bad, but not quite worthy of a post. Believe it or not, I don’t post everything I make: I make tons of stuff that just doesn’t turn out well enough to ever make again (don’t even ASK me about my vegan frittata disaster!!). Alternatively, I sometimes make something promising, but not quite post-worthy.

Here’s a picture of my less-than-perfect okara nuggets (with some of my homemade tofu on the side!). They look better than they tasted because the texture wasn’t quite right:


Today, however, I decided to try using okara as a base for a creamy salad dressing. The okara itself has no taste whatsoever, so I adapted and conflated two very tasty recipes I have for vegan Caesar salad dressing. One recipe calls for hummus as a base, the other for cashews. The one below uses okara, and it turned out even better than the other two recipes!

Okara Caesar Salad Dressing

  • 1/2 cup okara
  • 1/2 cup vegetable broth
  • 4 cloves garlic
  • 1/4 cup nutritional yeast
  • 1.5 TBS dijon mustard
  • 1/4 cup lemon juice
  • 1 TBS capers with brine

Throw it all in a blender and blend like hell!

Now drizzle that delicious stuff on a grilled romaine head. And don’t forget to sprinkle on some of this!


This is even better than when I discovered aqua faba!!!


Super delicious and incredibly healthy! It’s very creamy and tastes like a rich, fat-laden Caesar Salad dressing!

Oh, and the song of the day is Wilco’s “I am Trying to Break Your Heart” because I used to be obsessed with the album Yankee Hotel Foxtrot and, though I haven’t listened to it in years,  I heard this song out of the blue today!




5 thoughts on “Okara Caesar Salad Dressing

  1. This is The Bomb!! Back in my Omni days, I was famous for my Caesar dressing – I thought those days were over. But I’m back in the Caesar game, and the fam is thrilled – thank you!!

    Liked by 1 person

    1. Hmmm…the ground soybeans are heated to boiling for twenty minutes during the soymilk-making process, so the pulp not truly raw. That said, I can’t recall how long the dressing lasted in the fridge. We used it up pretty quickly. On a related note, I have made raw lentil hummus from sprouted lentils and it lasted a week in the fridge. Have you had issues with okara going off, Kathleen?


  2. Thanks! This was really nice. I added 1/8 tsp of kala namak and 1/8 tsp of white pepper and it was just right for our tastes. Appreciate Okara recipes to use up the pulp!


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