I love the fresh flavors in Mediterranean food. Capers are from Greece, by the Mediterranean Sea, and are completely underrated. Capers are brined or dried and have a lemon, olive, salty flavor. Growing up, I ate plenty of olives but never heard of capers. Naturally, I love them! (Click here for another recipe with capers). This dressing is creamy and delicious. Unlike most creamy vegan dressings, this dressing does not include cashews or nuts of any kind! Instead, I use hemp seeds, which gets creamy when blended with liquid. Try it! I hope you enjoy this recipe as much as I do!
Think outside of the box. Use this as a dipping sauce for a veggie crudite or spread!
- ¼ cup hemp seeds
- ½ cup water
- 1 ½ tbsp capers
- 1 garlic clove
- 1 tbsp nutritional yeast, optional
- Add all of the ingredients and blend until smooth.
Note: You can add more water if you feel like the dressing is too thick.
Note 2: You maybe have to add more water to thin the dressing after it sits in the refrigerator overnight.
Salad Ingredient Ideas
- 1/3 medium cucumber, chopped
- 1 handful kale, chopped
- 1 tbsp diced red onion
- ½-1 small cooked sweet potato, chopped (see method notes)
Method 1: To roast, preheat oven to 400°F, prick the potato with a fork 5-6 times then place on baking sheet. Bake until tender, 45 minutes to 1 hour.
Method 2: If you don’t have an hour, prick the potato with a fork 5-6 times, place on a paper towel and microwave for 5 minutes or until soft.