Ides of March Ceasar Salad

I’ll always remember the snowstorm on March 13, 2018—because that’s the day I labored with my seventh child. I can still picture the white gusts swirling outside the hospital window and Ryan leaving every couple of hours to start our diesel van so it wouldn’t get too cold in the parking lot. It was a long labor, beginning when my water broke at 1 a.m. and ending just before midnight, when Gregory was finally born.

Two days later, when Ryan arrived to take us home, he was carrying the car seat up to my hospital room when a woman in the elevator took notice. “Aww, do you have a baby in there?” she asked.

“Nope, it’s a Caesar salad,” Ryan replied with a smirk, turning the car seat to reveal the boxed salad he had just picked up from the hospital café.

I’m not sure how the woman reacted, but that moment became a beloved and often-repeated story in our home.

Now, every March, we mark the memory with a Caesar salad. And since Ryan is dairy-free, I created a vegan Caesar dressing so he can enjoy it too.

It’s so good, I had to start including it in our dressing rotation. I hope you’ll love it as much as we do.

What Makes This Dressing Amazing?

• Avocado and olive oil – No seed oils!

• Umeboshi paste – A pickled plum purée, prized in Asian cuisine, known for aiding digestion.

• Nutritional yeast – Packed with protein and B vitamins.

• A creamy base of cashews and oats – Rich, smooth, and completely dairy-free.

You’ll love how this dressing is rich, creamy, and tangy. Cashews and oats create a smooth base, while avocado and olive oil add a buttery richness. Umeboshi paste brings a subtle briny kick, and nutritional yeast adds a savory, cheesy depth. A touch of garlic and lemon keeps it bright and flavorful. So good!

Make your own Ides of March Ceasar Salad:

I’m loving this spinach Ceasar salad with sourdough croutons and microgreens. Try it for yourself!