Vegan Caesar Salad Dressing
This vegan Caesar salad dressing recipe proves that you absolutely do not need anchovies, egg yolks, or Parmesan to nail that bold, creamy, umami-packed flavor everyone loves. Made with a base of raw cashews or silken tofu, it delivers the same briny depth and rich texture as the classic in under 10 minutes.
Equipment
- High-speed blender - For achieving a perfectly smooth, creamy texture
- Measuring cups and spoons - For accurate ingredient amounts
- Mixing bowl - For soaking the cashews
- Small strainer or colander - For draining the soaked cashews
- Citrus juicer or reamer - For squeezing fresh lemon juice easily
- Airtight glass jar or storage container - For storing the finished dressing
- Chef's Knife and Cutting Board - For mincing the garlic
Ingredients
- 1 cup raw cashews - 140g, soaked in water for at least 2 hours or overnight
- 3 tablespoons water - 45ml, plus more to adjust consistency
- 3 tablespoons fresh lemon juice - 45ml, from about 1.5 lemons
- 2 tablespoons capers - 17g, drained, plus 1 teaspoon of caper brine
- 1 tablespoon Dijon mustard - 15g, for sharpness and emulsification
- 3 tablespoons nutritional yeast - 18g, for a cheesy, umami flavor
- 2 medium cloves garlic - minced (or 1 large clove)
- 1 teaspoon soy sauce - 5ml, or tamari for gluten-free
- 1 teaspoon vegan Worcestershire sauce - 5ml, optional but recommended
- 2 tablespoons olive oil - 30ml, extra virgin
- 0.25 teaspoon black pepper - 0.5g, freshly ground
- salt - to taste
Instructions
- Soak cashews in cold water for at least 2 hours, then drain and rinse thoroughly.
- Mince garlic and measure out capers, lemon juice, mustard, and other ingredients.
- Add drained cashews, water, and lemon juice to blender. Blend on high until mostly smooth.
- Add garlic, capers, caper brine, Dijon mustard, nutritional yeast, soy sauce, vegan Worcestershire sauce, olive oil, and black pepper. Blend until completely smooth and creamy.
- Adjust consistency with water and season to taste with salt, lemon juice, or caper brine.
- Pour into an airtight jar and refrigerate for at least 30 minutes before serving for best flavor.
Notes
- Soak cashews fully: Under-soaked cashews produce a grainy texture. Overnight soaking yields the creamiest results.
- High-powered blender recommended: A Vitamix or similar ensures ultra-smooth dressing. If using a standard blender, soak cashews longer and blend in short bursts.
- Balance brininess carefully: Caper brine saltiness varies by brand. Start with half a teaspoon and add more to taste.
- Let flavors develop: This dressing tastes best after 30 minutes in the fridge when the garlic mellows and flavors meld.
- Adjust garlic to taste: Raw garlic is potent in blended dressings. Start with 1 small clove if sensitive.
- Don't skip the soy sauce: It adds umami depth without tasting like soy sauce on its own.
- Storage: Keeps in refrigerator for 5-7 days in an airtight container. Shake well before each use.
- Thickening: Dressing naturally thickens when chilled. Add a teaspoon of water to thin if needed.
- Variations: Substitute silken tofu for cashews for a lighter version, or use sunflower seeds for nut-free.
- Make ahead: This dressing improves with time and is perfect for weekly meal prep.