2clovesgarlic chop ahead if your food processor won't cut it finely
1cupmayoI used Hellman's Vegan Mayo
1-2tbspwhite vinegarstart with one tbsp. and add more if you want a more acidic dressing
juice of half a lemon
2tbspolive oilapprox. see instructions.
½tspground black pepper
Add all of your ingredients to the food processor except for the olive oil. If your food processor has chop and puree options, select puree. Begin to puree your ingredients. Slowly add one tablespoon of olive oil into your food processor while it purees. Turn your food processor off, and test your dressingSlowly add another tablespoon (or more) of olive oil until you get the consistency you desire (two tablespoons gave me the perfect thick consistency I like in a Caesar salad dressing). Add more vinegar if you'd like as well.
Store in the refrigerator in a container with a tight lid and consume within 3-4 days
***I use a fish-free Worcestershire sauce. Some people are only looking for a caesar salad recipe without raw anchovies, but if you're looking for a recipe totally clear of fish, you'll want to look for Worcestershire without fish too. Or, here's how to make your own vegan Worcestershire at home)