Active Low-Carber Forums
Atkins diet and low carb discussion provided free for information only, not as medical advice.
Home Plans Tips Recipes Tools Stories Studies Products
Active Low-Carber Forums
A sugar-free zone

Welcome to the Active Low-Carber Forums.
Support for Atkins diet, Protein Power, Neanderthin (Paleo Diet), CAD/CALP, Dr. Bernstein Diabetes Solution and any other healthy low-carb diet or plan, all are welcome in our lowcarb community. Forget starvation and fad diets -- join the healthy eating crowd! You may register by clicking here, it's free!

Go Back   Active Low-Carber Forums > Main Low-Carb Diets Forums & Support > Kitchen: Low-Carb Recipes > Salads Veggies & Side Dishes
User Name
Register FAQ Members Calendar Mark Forums Read Search Gallery My P.L.A.N. Survey

Thread Tools Display Modes
  #1   ^
Old Sun, Oct-07-18, 21:08
Blue Ruby Blue Ruby is offline
Senior Member
Posts: 566
Plan: atkins
Stats: 200/170/160 Female 5'7"
Progress: 75%
Location: BC
Default Vegan Caesar Salad Dressing

As far as I know, this is my own invention/adaptation. I started it because my daughter is allergic to eggs. And it’s been very useful for dairy-free or vegan friends.

The key special ingredient is a good baba ganoush. You can make it yourself if you’re a real cook, or buy it if you’re like me—but make sure it’s is egg and dairy free (many of the mass produced products have eggs.)

I don’t have exact measurements — you’ll have to adjust amounts for your own pleasure and tastes, as well as how thick you like it.

In a jar or tall’ish container:
- Fresh garlic cloves, crushed. The baba ganoush also has garlic
- top with a generous amount of olive oil (at least an inch)
Let soak while you do other prep, but you can do this an hour or more before you want to make the dressing
- top up with juice of fresh lemon (I use about a 1/4 - 1/2 lemon)
- a small amount of Dijon mustard (maybe 1/2 a teaspoon)
- a fairly large spoon of baba-ganoush, maybe 2 measured tablespoons? Depending on how thick and creamy you want the dressing vs how lemony — you’ll likely do some tasting and adding.

Quite generous amounts of salt and pepper.

I whip it up with a fork. It sort of emulsifies like a lemon vinegrette but not totally. Keep tasting and adding what you need to get the taste however lemony or salty or whatever as you like.

There is a simpler version— use vegannaise (vegan mayo) like you would in your regular recipe. However, we like this flavour better in my house — the roasted or smokey flavour of the babganoush somehow makes up for the missing cheese?

I also think that crushing your own fresh garlic and using juice from an actual lemon makes a big difference. As does the quality of the olive oil—I have a bottle of pricey olive oil we only use for salads where you can really taste the difference.

Reply With Quote
Sponsored Links
  #2   ^
Old Mon, Oct-08-18, 07:44
Bonnie OFS Bonnie OFS is offline
Senior Member
Posts: 2,478
Plan: Dr. Bernstein
Stats: 188/150/135 Female 5 ft 4 inches
Progress: 72%
Location: NE WA

Thank you! Besides my vegan daughter, I also have a friend who is allergic to eggs - that's a hard allergy to deal with as so many foods have eggs in them.
Reply With Quote
  #3   ^
Old Wed, Oct-10-18, 09:16
Robin120's Avatar
Robin120 Robin120 is offline
Senior Member
Posts: 4,140
Plan: low carb
Stats: 171/125/145 Female 5'9
Progress: 177%
Location: DC

Ooh, I wouldn't normally have clicked this as I'm not vegan, but I had time to kill in the Dr's office. I'm so glad I did! Baba gnoiush is one my favorite foods! thanks for sharing this!!!!!
Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

vB code is On
Smilies are On
[IMG] code is On
HTML code is Off

All times are GMT -6. The time now is 07:24.

Copyright © 2000-2020 Active Low-Carber Forums @
Powered by: vBulletin, Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.