Vegan Caesar Dressing
This Vegan Caesar Dressing is bold, creamy, and completely plant-based, delivering every bit of the tangy, savory, garlicky punch you love from the classic version without any anchovies, eggs, or dairy. Built on a base of soaked raw cashews and powered by nutritional yeast, capers, Dijon mustard, and fresh lemon juice, it comes together in just 10 minutes with no cooking required. Use it as a salad dressing, sandwich spread, dip, or sauce for roasted vegetables. It keeps fresh in the fridge for up to a week, making it perfect for meal prep.
Equipment
- High-speed blender or food processor A high-speed blender gives the creamiest result
- Measuring cups and measuring spoons
- Citrus juicer or lemon squeezer For juicing fresh lemon
- Garlic press or sharp knife and cutting board
- Glass jar or airtight container For storage
- Rubber spatula For scraping down the blender
Ingredients
For the Dressing
- 1/2 cup raw cashews about 70g; soaked in water for at least 2 hours or overnight, then drained and rinsed
- 3 tablespoons fresh lemon juice about 1 large lemon; bottled lemon juice not recommended
- 2 tablespoons capers drained; reserve 1 teaspoon of the brine
- 1 teaspoon caper brine reserved from the drained capers
- 1 tablespoon nutritional yeast adds cheesy, umami depth
- 1 tablespoon Dijon mustard
- 2 cloves garlic minced; or more to taste
- 1 tablespoon soy sauce or tamari use tamari for a gluten-free version
- 1/4 cup water 60ml; add more as needed to thin the dressing
- 3 tablespoons extra virgin olive oil 45ml; use a mild, smooth variety
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt or to taste
Optional
- 1/4 teaspoon vegan Worcestershire sauce optional; adds extra depth of flavor
Instructions
- Place raw cashews in a bowl, cover completely with cold water, and soak for at least 2 hours at room temperature or overnight in the refrigerator. For a quick soak, cover with boiling water and let sit for 30 minutes. Drain and rinse thoroughly before using.
- Juice the lemon and measure out 3 tablespoons, removing any seeds. Drain the capers and reserve 1 teaspoon of the brine. Mince the garlic and measure out all remaining ingredients so they are ready to add to the blender.
- Add the drained cashews to the blender first, then add the lemon juice, capers, caper brine, nutritional yeast, Dijon mustard, minced garlic, soy sauce, water, olive oil, black pepper, salt, and optional Worcestershire sauce. Blend on high for 60 to 90 seconds until completely smooth and creamy.
- Scrape down the sides of the blender with a spatula and taste the dressing, adjusting lemon, salt, garlic, or nutritional yeast as needed. Add water one tablespoon at a time to reach your desired consistency, then blend briefly to incorporate.
- Pour the finished dressing into a jar or airtight container and serve immediately over a Romaine Caesar salad, or seal and refrigerate for later use. Shake or stir well before each use as natural separation may occur.
Notes
- Soak cashews thoroughly. The minimum is 2 hours, but overnight produces the silkiest result. For a quick soak, cover with boiling water and soak for 30 minutes.
- Don't skip the caper brine. That single teaspoon adds the subtle briny depth that mimics the anchovy flavor in classic Caesar dressing.
- Always use fresh lemon juice. Bottled lemon juice tastes flat and can give the dressing an artificial flavor. Fresh squeezed makes a noticeable difference.
- Nut-free option: Replace the cashews with 1/4 cup of tahini and reduce the water by about 1 tablespoon to start. The flavor will be slightly nuttier but just as creamy.
- Oil-free option: Omit the olive oil and add an extra tablespoon of water. The dressing will be slightly lighter but still creamy and flavorful.
- Extra garlicky version: Double the garlic for a bolder punch, especially good when tossing with heartier greens like kale or romaine.
- Storage: Keep in a sealed glass jar in the refrigerator for up to 7 days. The dressing will thicken when cold. Stir in a small splash of water to loosen before serving.
- Do not freeze this dressing. The cashew base becomes grainy when frozen and thawed, affecting the texture significantly.
- For a thicker dip consistency, use less water. For a pourable salad dressing, thin with water one tablespoon at a time until it reaches your preferred texture.
- This dressing also works beautifully as a spread in wraps, a sauce for grain bowls, or a dip for roasted vegetables and raw crudites.
Nutrition
Serving: 2tablespoonsCalories: 95kcalCarbohydrates: 4gProtein: 2gFat: 8gSaturated Fat: 1.2gPolyunsaturated Fat: 1.1gMonounsaturated Fat: 5.2gSodium: 180mgPotassium: 85mgFiber: 0.5gSugar: 0.5gVitamin C: 3mgCalcium: 1mgIron: 4mg
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