Poblano Caesar Dressing

  • Prep Time:
    5 minutes

  • Cook Time:
    0 minutes

  • Yield:
    4 servings


  • 1 poblano chile roasted, peeled and seeded
  • 2 tablespoons white miso paste
  • 1 to 2 cloves garlic peeled
  • 2 tablespoons Santa Cruz Organic® Pure Lime Juice
  • 1/3 cup plain soy milk
  • 1 teaspoon Worcestershire sauce
  • 1/3 cup grated or finely shredded Parmesan cheese
  • Freshly ground black pepper
  • 1/4 cup Extra Virgin Olive Oil


  1. HEAT oven to 425°F. Place poblano peppers on baking sheet. Roast for 20 to 25 minutes, turning halfway through cooking time, until dark and blistered. Immediately place in tightly covered bowl to steam for 5 minutes. Rinse under cool water to remove peel. Coarsely chop.
  2. COMBINE all ingredients in blender container. Puree until smooth and creamy.

Nutritional Information

Serving Size: 1/4 of recipe
Calories Per Serving: 190
Total Fat Grams: 17g
Calories From Fat Grams: 150
Saturated Fat Grams: 3.5g
Saturated Fat Grams Percent Daily Value: 18%
Cholesterol: 5mg
Cholesterol Percent Daily Value: 2%
Sodium: 450mg
Sodium Percent Daily Value: 19%
Carbohydrates: 6g
Carbohydrates Percent Daily Value: 2%
Dietary Fiber: 1g
Dietary Fiber Percent Daily Value: 4%
Sugars: 2g
Protein: 5g
Vitamin A Percent Daily Value: 4%
Calcium Percent Daily Value: 8%
Vitamin C Percent Daily Value: 45%
Iron Percent Daily Value: 4%

*Percent Daily Values are based on a 2,000 calorie diet.

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