Caesar sauce with vegetable cream
12 servings
15 minutes
Caesar dressing made with plant-based cream is an elegant interpretation of the famous classic, adapted for those who prefer plant ingredients. Its soft, velvety texture pairs beautifully with the tangy notes of vinegar, garlic, and mustard powder, creating a harmonious balance of flavors. The delicate sweetness of honey and sugar is complemented by aromatic spices like freshly ground black pepper and oregano. This dressing is perfect for drizzling over light salads, enhancing appetizers, or even as a dip for fresh vegetables. By using plant-based cream, it becomes a versatile choice for both vegetarians and anyone who appreciates rich yet light flavor combinations. Serving it chilled achieves the ideal thickness and richness of flavor that unfolds with each bite.
1
Slowly add 9% vinegar (wine, apple, etc. can be used) to the room temperature plant cream while stirring continuously.
- Vegetable cream: 930 ml
- Vinegar: 25 ml
2
Mix until thick consistency, then add the remaining spices and mix until the salt is fully dissolved. Refrigerate until thickened.
- Salt: 14 g
- Mustard powder: 2 g
- Sugar: 24 g
- Honey: 1 g
- Freshly ground black pepper: pinch
- Oregano: to taste
3
For a thicker consistency, it is recommended to heat the sauce to 37–40 degrees and then cool it in the refrigerator. Garlic can be used dry, roasted, fried, fresh, etc.
- Garlic: 5 g