Vegan Caesar Dressing

Serves: 2

Caesar Dressing

1/4 cup plain hummus
1 tsp spicy mustard
1/2 tsp lemon zest
1 tbsp lemon juice
2 tsp capers, finely minced / smashed, plus 3 tsp brining juice
1/2 tbsp fresh garlic, grated
1/4 tsp salt
1/4 tsp black pepper powder
1  tbsp olive oil
1  tsp maple syrup
1 tbsp hot water

To a small mixing bowl, add hummus, spicy mustard, lemon zest + juice, minced capers + brining juice and mined garlic and whisk throughly to combine. Olive oil is optional, but will add a bit more creaminess.

Add hot water to thin until pourable and whisk until creamy and smooth.

Use immediately or store in the refrigerator up to 5 to 7 days.

Yields: 1/2 cups

Note: This dressing is delicious on kale, romaine and arugula. It would also be great on roasted vegetables, especially Brussels sprouts and potatoes.

Roasted Brussels Sprouts and Baby Potatoes

1 pound brussels sprouts, chopped into 4 pieces
1 pound baby potatoes, chopped into 4 pieces
1 tbsp olive oil
1/4 tsp black pepper powder
1/4 tsp salt

Preheat the oven to 400 degrees F.

On a large sheet pan, toss together brussels sprouts and baby potatoes with olive oil, salt and black pepper powder. Roast vegetables for 45 minutes until cooked through and browned.

Caesar Salad

romaine lettuce
roasted brussels sprouts and baby potatoes
caesar dressing

Divide the roasted brussels sprouts and baby potatoes into 2 servings. Add 1/4 cup of dressing to each serving.

Taste Note: Tastes AWESOME
Source: minimalistbaker