Vegan Caesar Dressing with Roasted Garlic
Classic Caesar dressing is notoriously tricky to make without eggs, anchovies, and parmesan, but this version pulls it off beautifully using pantry-friendly swaps that actually deliver. Soaked raw cashews blended until silky smooth create that rich, creamy base you expect, while roasted garlic adds a deep, mellow sweetness that raw garlic simply can't match. Capers and their brine bring the briny punch that anchovies usually provide, and nutritional yeast steps in with that savory, cheesy depth — no dairy required. A splash of vegan Worcestershire sauce and a touch of Dijon round everything out into something that tastes genuinely complex and satisfying. The emulsification step, streaming in olive oil while the blender runs, gives the dressing that glossy, coat-the-back-of-a-spoon consistency that makes it cling perfectly to romaine leaves. With six servings per batch, it's practical enough to make ahead and keep in the fridge for weeknight salads all week long. Once you taste how bold and creamy this is, it's hard to believe it came together from a blender and a few simple ingredients.
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Learn more →Ingredients
6 servings
For the roasted garlic
- 1 head garlic
- 1 tsp olive oil
For the dressing
- ½ cup raw cashews, soaked in cold water for 30 minutes, then drained
- ¼ cup water
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 2 tbsp capers, drained
- 1 tbsp caper brine (from the jar)
- 1 tbsp vegan worcestershire sauce
- 2 tbsp nutritional yeast
- 1 tsp dijon mustard
- ¼ tsp black pepper, freshly ground
- ¼ tsp salt, plus more to taste
- 3 tbsp olive oil
Instructions
- 1
Preheat the oven to 400°F (205°C). Place the garlic head cut-side up in a small baking dish or on a square of foil, drizzle with 1 tsp olive oil, and wrap tightly. Roast for 30–35 minutes, until the cloves are deeply golden and completely soft when pressed.
- 2
Remove the garlic from the oven and let it cool for 10 minutes, then squeeze the softened cloves out of their skins into the blender. You should have about 2 tbsp of roasted garlic paste.
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