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Creamy Caesar Dressing
Course: Dressings, SaladsCuisine: American, VeganDifficulty: EasyServings16
servingsPrep time10
minutesCalories85
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.
20 responses to “Creamy Caesar Dressing”
This is better than any Caesar dressing I’ve ever had. I used avocado oil and followed the recipe exactly – it’s a keeper, definitely makes a salad comfort food. Thank you!
So glad you enjoyed! This one is on a weekly dinner rotation at our house.
Another winner! Just added a bit more ACV and some juice from the capers and WOW! Tastes even better the next day. Going to divide half and try it with horseradish for a sandwich spread.
Ooo, love that idea!
Tastes nothing like Caesar. Very bland. Tastes like cashew cream. Had to add more lemon (2+ lemons, juiced) more garlic, more pepper, more ACV, more capers. Even added two anchovy filets. Still not happy with it.
Sounds like you like your dressing flavorful! I also add extra capers when I’m not feeding this to company or my children.
Is T for tbsp and t for tsp?
Capital T is Tablespoon
small t is for teaspoon
An easy way to remember them is Capital T is larger therefore represents the larger of the two measurements and
T for Tablespoon
t for teaspoon???Yes
My new favorite salas dressing. Thanks
Here’s another wrench to throw into the substitution mix. We are plant based whole food, which means no oil, added salt or sugar (no sos). So can this be made without the oil? The salt is no problem to omit. I can almost taste it and want to make it.
Hi Lu, thanks for this. Maybe consider using avocado instead of the oil, and let us know how it goes? 🙂
Just posted a video tutorial of how to make this glorious Caesar. Watch! https://www.youtube.com/watch?v=wd5pwoRADHc
Does it have to be grape seed oil? I have avacado, safflower, olive and canola. Think any of those would be a good substitute?
Hi! Yes! Any flavorless oils work great 👍
Sounds and looks great. I wonder if a little nutritional yeast would enhance the flavor even more.
Probably!
Sounds yummy! How long would you think this would keep in the fridge, in an airtight container?
Sounds yummy? It IS yummy. 🙂
Will last up to two weeks in the fridge. The darker the container, the better.
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