Creamy Caesar Dressing
Course: Dressings, SaladsCuisine: American, VeganDifficulty: Easy16
servings10
minutes85
kcalWe wanted a Caesar dressing that made us feel like we were twenty-somethings sitting poolside and ordering Caesar salad with diet coke. The good ol’ days! We’ve tinkered with the ingredients over the years to the point where we feel like this is not only the very best dairy-free, egg-free Caesar, it’s the best Caesar dressing period. You get the creamy base from cashews and olive oil, though you can skip the latter if you want to keep it WFPB. You get the classic Caesar flavors like lemon, garlic, and capers with rich, tangy taste. Easy to make in a high-performance blender it’s beloved by folks keeping a plant-based diet or not. Great for an easy kids dinner (Caesar and nugs!), featured in a sophisticated dinner party, or anywhere in between.
Ingredients
1 cup (150 g) raw cashews
1/2 cup (120 ml) water
4 Tablespoons (60 ml) oil of choice
1/4 whole lemon, peeled (about 2 Tablespoons or 30 ml juice)
1 Tablespoon Dijon mustard
2 garlic cloves, peeled
1 teaspoon soy sauce
1 teaspoon apple cider vinegar
2 teaspoons capers
1/2 teaspoon salt
1/2 teaspoon black pepper
Directions
- If not using a high-powered blender, soak cashews in water overnight.
- Add all ingredients to blender.
- Blend on high speed for 1 minute until smooth and creamy.
- Taste and adjust seasonings if needed.
- Serve over fresh romaine lettuce and enjoy.
Recipe Video
Notes
- For a thinner consistency, add more water gradually.
- This dressing can be stored in the refrigerator for up to 5 days.
- For a nut-free version, substitute sunflower seeds for cashews.
- For a WFPB version, substitute water for oil.
- Storage: Store in an airtight container in the refrigerator.
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