All Hail Caesar Dressing

🥘 Ingredients

• tofu 2 cup
• roasted nori 1 sheet
• lemon zest 2 tsp
• lemon juice 3 tbsp
• water
• extra-virgin olive oil 3 tbsp
• onion powder 1 tsp
• Dijon mustard 1-2 tsp
• capers 1 ½ tbsp
• caper brine 1 tbsp
• nutritional yeast 2 tbsp
• white miso paste 2 tbsp
• umeboshi paste 1 tsp
• vegan Worcestershire sauce 1 tbsp
• fine sea salt 1 tsp
• black pepper

1. 1

   Drain the tofu . For silken tofu, measure it out, then drain any liquid that has accumulated.
2. 2

   Using tongs, hold the roasted nori a few inches above a low flame on a gas stove. Flip every 3 to 4 seconds until it shrinks a bit, about 20 seconds . Crumple it with your hands, then tear into little strips. If you don't have a gas stove, you can either skip the toasting or place the nori on a sheet pan 6 inches (15 cm) underneath the broiler (use a low or medium setting if you have it) and keep a watchful eye.
3. 3

   In a high-powered blender , combine the drained tofu, lemon zest , lemon juice , 3 tablespoons of water , the extra-virgin olive oil , onion powder , half the Dijon mustard , the capers and caper brine , nutritional yeast , white miso paste , umeboshi paste , and vegan Worcestershire sauce . Blend on medium speed until smooth, stopping to scrape down the sides several times. Season with the fine sea salt and black pepper , then add the nori and pulse just until it's incorporated but not dissolved.
4. 4

   Season to taste, adding more salt, pepper, or mustard as desired. You can also use a food processor to make the dressing. Just puree the tofu first, then add everything else.
5. 5

   Store in the fridge in a jar for a week.