Creamy Vegan Caesar Salad Dressing (and it’s only ONE WW point for a quarter cup!!)

I’ve been dying to try this onion cream created by vegan genius, Susan Voisin, and today was the day I did just that! You basically bake a few whole onions for close to an hour, peel them, throw them in the blender with a bit of lemon juice and salt, and blend like hell until completely smooth. The result is a lovely light cream that can be used as a healthy base for creamy salad dressings or added to soups that require a dollop of cream. You can read all about it over on Fatfreevegan.com!

From the cream, I made the following delicious, creamy, ONE-POINT Caesar dressing. It’s based on this delicious recipe from lovinitvegan.com; however, I replaced the vegan mayo with onion cream and the oil with tahini. I also added a tsp of my secret ingredient that makes everything better (BTB). Oh, and I left out the maple syrup because the onion cream is actually quite sweet to start with.

Low-Point Vegan Caesar Dressing

1/2 cup onion cream

1 TBS Dijon

2 TBS nutritional yeast N

1 garlic clove

1 TBS capers

2 TBS lemon juice

1 TBS soy sauce

1 TBS tahini

1 tsp Better Than Bouillon Vegetable base

1/2 tsp white vinegar

Toss this all into a small blender–the Magic Bullet or a small cup for your Vitamix and blend until super smooth!

Try it on a grilled Caesar salad, like this one we served with some vegan pizza! The little black nubbies on the romaine are vegan bacon bits.

And the song is the day is Brandi Carlile’s cover of “Madman Across the Water” because I love good covers….and I love old Elton tunes. Oh, and my friend, Bob, who is currently travelling around Spain just sent me the link to the video and I love it!

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