Vegan Caesar Dressing
Classic Caesar dressing is one of those things that seems impossible to recreate without anchovies, eggs, and parmesan — but this version pulls it off beautifully using only plant-based ingredients. Soaked raw cashews form the creamy, silky base, while capers and caper brine do the heavy lifting where anchovies would normally be, delivering that briny, savory punch you expect. Nutritional yeast brings the cheesy depth, Dijon mustard adds sharpness, and a drizzle of olive oil blended in at the end gives the dressing that luscious, emulsified texture. The result is bold, tangy, and rich — genuinely hard to distinguish from the original. It comes together in a blender in just a few minutes once your cashews have soaked, making it an easy weeknight prep or a weekend meal-prep staple. This recipe makes enough to dress salads for six, and it keeps well in the fridge for drizzling over greens, grain bowls, or roasted vegetables all week long.
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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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