Lemon Vegan Parmesan Vinaigrette

Lemon Vegan Parmesan Vinaigrette

I created this recipe for a “Vegan/ Vegetarian” catering event and the client wanted a salad but no dairy.  I suggested a “Kale Caesar” salad that would not only be tasty but completely vegan.  Its creamy, light, and rich with garlic and pepper notes. It’s got all the flavor of a traditional Caesar, with none of the eggs, dairy, or anchovies. This recipe is a great substitute for those who are looking to try something new or whom have dietary restrictions but does not want to sacrifice on flavor. I used panko bread crumbs to give you that crunch and fresh sliced cherry tomatoes.  Happy Eating!

–    Chef Mark P.

 

Lemon Vegan Parmesan Vinaigrette

• 1/2 cup olive oil
• 1/4 cup tarragon vinegar
• 3 cloves garlic , grated
• 1 1/2 lemon , juiced
• 1 tsp dried thyme
• 1 tsp kosher salt
• 1/4 tsp fresh cracked pepper
• 2 Tbls grated vegan Parmesan (I used the brand “Go Veggie”)
• 1 Tbls vegan Mayo (I used the brand “Just Mayo”)
• 1 tsp dijon mustard
• 1 Tbls honey

1. Combine all the ingredients in nutrition-bullet (or food processor) on high for 30 seconds to 1 minute Serve.
2. Store in fridge for up to a week.