This Vegan Cashew Caesar Dressing is super creamy, easy to make and only has 7 ingredients. It uses lots of traditional ingredients like Dijon mustard and garlic, but a few clever switches to make it completely plant-based, but with all the great flavour.
Put the cashews in a bowl or jug and add enough water to cover them. Leave to soak overnight. Or soak for 30-60 minutes in boiling hot water.
½ cup cashews
Drain the cashews and add all the ingredients to a blender, along with salt and black pepper to taste.
½ cup cashews, ¼ cup water, 4 tablespoon nutritional yeast, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 3 tablespoon olive oil, 2 teaspoon capers, 1 clove garlic
Blend until completely smooth and season more to taste, if necessary.
Serve with salads, as a dip or at a party buffet.
Notes
In a rush? Try soaking the cashews in freshly boiled water for at least an hour, rather than overnight.
Make it oil free by simply omitting the oil from the recipe altogether. If the dressing is a bit thick when blending, simply add some more water to loosen it up.
Lemon juice can be switched for lime juice, which is supposedly what was used in the original recipe.
Dijon can be switched for stone ground or whole grain mustard, just be sure to blend until all the seeds are gone and the entire dressing is smooth.
This dressing will keep well in the fridge for up to 3 days in an airtight container. We don’t recommend freezing.