Vegan Cashew Caesar Dressing

Total time40 min

Prep time10 min

Cook time0 min

4.7

(6)

Classic Caesar dressing is one of those things that seems impossible to recreate without anchovies, eggs, and parmesan — but this blended version pulls it off beautifully using nothing but plant-based pantry staples. Soaked raw cashews form the creamy, silky base that mimics the richness you'd normally get from egg yolks and oil, while nutritional yeast steps in to deliver that salty, savory depth usually reserved for aged cheese. Capers and their brine are the real secret weapon here, bringing the briny, umami punch that traditionally comes from anchovies — no fish required. A hit of Dijon mustard, fresh lemon juice, and vegan Worcestershire sauce round everything out into something that tastes genuinely bold and complex. The whole thing comes together in a blender in just a few minutes once your cashews have soaked, and you can thin it to exactly the consistency you want. It makes six servings, so it's just as practical for a weeknight salad as it is for a dinner party spread.

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Ingredients

6 servings

¾ cup raw cashews
¼ cup water, plus more as needed
3 tbsp fresh lemon juice (from about 1 large lemon)
2 tbsp capers, drained
1 tbsp caper brine
2 tbsp nutritional yeast
1 tbsp dijon mustard
2 cloves garlic, roughly chopped
1 tsp vegan worcestershire sauce
2 tbsp olive oil
½ tsp salt, plus more to taste
¼ tsp black pepper, plus more to taste

Instructions

1
Place the cashews in a small bowl and cover with boiling water. Soak for 30 minutes, then drain and rinse thoroughly.
2
Add the drained cashews, 1/4 cup fresh water, lemon juice, capers, caper brine, nutritional yeast, Dijon mustard, garlic, vegan Worcestershire sauce, olive oil, salt, and black pepper to a blender or food processor.

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