Caesar Dressing

 From Instagram

CLM's egg-free Caesar

2 anchovies

2 cloves garlic - grated

3 Tbsp water

2 or 3 Tbsp white vinegar (lemon juice?)

1/2 cup veg oil

1/2 cup grated parm

S&P

immersion blender until it's emulsified

2 Tbsp olive oil

pulse until blended

Caesar Tahini Dressing

1/2 cup extra virgin olive oil

1/2 cup tahini

1/4 cup lemon juice

1 Tbsp Dijon mustard

2 tsp Worcestershire sauce

1/4 cup grated parmesan

Caesar Dressing from the Kitchn;

1. Juice 2 medium lemons until you have 1/4 cup; finely grate 1 ounce Parmesan cheese (about 1/2 cup lightly packed) if needed, or measure out 1/3 cup store-bought grated; add 5 anchovy fillets, 2 teaspoons Dijon mustard, 1 garlic clove, and the remaining 3/4 teaspoon black pepper.

2. Blend until smooth, about 20 seconds. With the motor running, remove the inner cap on the lid and slowly pour in the remaining 1/4 cup olive oil. Continue blending until creamy and emulsified, about 1 minute more.