Poblano Caesar Dressing (without the fishies or eggs)
Alright, alright, alright. I have perfected the most delicious salad dressing! And guess what you don’t need to hunt down anchovies! This creamy and scrumptious dressing is perfect for any chopped salad, veggie packed bowl, eggs, or even topped on fish tacos. Peep the recipe below:
2 poblanos. Roasted, peeled and seeded
2 tablespoons white miso paste
3-4 roasted garlic cloves
Juice from one lime
1/3 cup non-dairy unsweetened milk (My pick)
1 teaspoon worcestershire sauce
1/3 cup grated parmesan cheese (if dairy-free you can substitute with raw cashews)
1/4 cup extra virgin olive oil
Pinch of pepper
Heat the oven to 425 degrees. Place poblanos on baking sheet and rub with olive oil. Roast for 25 minutes or until dark and blistered. Peel and de-seed.
Combine all ingredients in a high speed blender.
Enjoy! (No judgement if you end up with a spoon in the blender)