Now the dedicated vegan need not miss out on a well-dressed salad.
A mistake often made when catering for vegans, is to forget that vegans do not eat fish or dairy (or honey). Which means most creamy salad dressings are off the menu.
Personally, I don’t normally dress my salads with much more than oil and vinegar, but sometimes it’s good to have something a bit more substantial on offer.
Sacla has four new salad dressings that meet strict vegan standards and so we gave them a try.
Sacla Vegan Salad Cream
Back then salads were pretty awful; some limp generic lettuce, a grey hard-boiled egg, plus perhaps a radish or two thrown in, they were part of the bleak British culinary landscape that lasted into the 1980s.
Salad dressing, with its creaminess and tart vinegar tang, was the only thing that made those historic salads edible if you were a small child, or my dad.
This Sacla version has all the flavours I remember, despite being vegan, and I like it. Salad cream is always going to be one of those foods eaten ironically, but if you’ve never tried it you should.
Sacla Vegan Blue Cheese Dressing
I was prepared for this to taste a bit chemical, however Sacla have managed to recreate the taste of blue cheese and have made a pretty good job of it.
This livened up a lunchtime salad strewn with crisp apples, very nicely and if not, you’d not guess it had no cheese in it.
Sacla Vegan Caesar Salad Dressing
I do love a Caesar salad but it’s a hard dressing to get right at the best of times and this one didn’t really hit the back of the net.
Not surprising when you think the regular dressing must contain anchovies, egg and parmesan cheese amongst other things. Plus, Worcestershire Sauce, which is not vegan either.
I mean it wasn’t bad, it was a decent dressing, but it wasn’t the real thing. For committed vegans though, it’s something for the store cupboard.
Sacla Aioli Salad Dressing
For those who love a garlic punch, aioli, allioli or aÃƒÂ¯oli is the right hook from Mike Tyson. In some parts of Southern Europe, it hangs in the air almost everywhere you go.
Nearly all contain egg yolk, which rules them out for vegans.
This dressing doesn’t go easy on the garlic and is almost indistinguishable from a shop bought regular aioli, except that it’s a bit runnier as it’s a dressing and not a dip.
Because making creamy dressings without egg is beyond most home chefs, these Sacla dressings will be welcome news for any vegans.
They have a long cupboard shelf life when new and once opened are good for a fair few weeks in the fridge.
Find the whole range at www.sacla.co.uk/collections/dressings