Red Meat Allergy Friendly Vegan Caesar Dressing
Total time40 min
Prep time10 min
Cook time0 min
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Learn more →Ingredients
6 servings
- ½ cup raw cashews
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 2 tbsp capers, drained
- 1 tbsp caper brine
- 1 tbsp dijon mustard
- 2 tbsp nutritional yeast
- 1 small garlic clove
- 1 tsp vegan worcestershire sauce
- ¼ tsp freshly ground black pepper
- ¼ cup water, plus more to thin
- 3 tbsp olive oil
- salt, to taste
Instructions
- 1
Place the cashews in a small bowl and cover with boiling water. Soak for 30 minutes, then drain and rinse well.
- 2
Add the drained cashews, lemon juice, capers, caper brine, Dijon mustard, nutritional yeast, garlic, vegan Worcestershire sauce, black pepper, and water to a blender. Blend on high until completely smooth, about 60–90 seconds, scraping down the sides once halfway through.
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