Vegan Caesar Dressing

Vegan Caesar Dressing

A creamy, tangy cashew-based dressing with briny depth from capers and miso.

Total 15 min Makes 16 oz Calories 130/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Halal, Kosher

Allergens

Tree nuts

This plant-based Caesar dressing gets its richness from soaked cashews and its savory punch from capers, miso, and nutritional yeast instead of anchovies and parmesan. Blended until silky smooth, it comes together in minutes and keeps well for drizzling over salads, grain bowls, or roasted vegetables.

Ingredients

  • 1 cup raw cashews, soaked in hot water 1 hour and drained
  • 1/2 cup water
  • 1/4 cup fresh lemon juice
  • 2 tablespoons capers, drained
  • 1 tablespoon caper brine
  • 2 tablespoons nutritional yeast
  • 1 tablespoon white miso paste
  • 2 cloves garlic
  • 1 teaspoon Dijon mustard
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon freshly ground black pepper
  • salt, to taste

Method

  1. Drain the soaked cashews and add them to a high-speed blender with the water, lemon juice, capers, caper brine, nutritional yeast, miso paste, garlic, and Dijon mustard.

  2. Blend on high until completely smooth, scraping down the sides as needed, about 1 to 2 minutes.

  3. With the blender running on low speed, slowly drizzle in the olive oil until the dressing is emulsified and creamy.

  4. Add the black pepper and season with salt to taste, blending briefly to combine.

  5. Transfer the dressing to a sealed jar and refrigerate until ready to serve. Thin with a little water if it thickens too much when chilled.

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    Vegan Caesar Dressing

    This plant-based Caesar dressing gets its richness from soaked cashews and its savory punch from capers, miso, and nutritional yeast instead of anchovies and parmesan. Blended until silky smooth, it comes together in minutes and keeps well for drizzling over salads, grain bowls, or roasted vegetables.

    15 min 16 oz 130 cal

    Ingredients

    • 1 cup raw cashews, soaked in hot water 1 hour and drained
    • 1/2 cup water
    • 1/4 cup fresh lemon juice
    • 2 tablespoons capers, drained
    • 1 tablespoon caper brine
    • 2 tablespoons nutritional yeast
    • 1 tablespoon white miso paste
    • 2 cloves garlic
    • 1 teaspoon Dijon mustard
    • 1/4 cup extra-virgin olive oil
    • 1/2 teaspoon freshly ground black pepper
    • salt, to taste

    Method

    1. 1

      Drain the soaked cashews and add them to a high-speed blender with the water, lemon juice, capers, caper brine, nutritional yeast, miso paste, garlic, and Dijon mustard.

    2. 2

      Blend on high until completely smooth, scraping down the sides as needed, about 1 to 2 minutes.

    3. 3

      With the blender running on low speed, slowly drizzle in the olive oil until the dressing is emulsified and creamy.

    4. 4

      Add the black pepper and season with salt to taste, blending briefly to combine.

    5. 5

      Transfer the dressing to a sealed jar and refrigerate until ready to serve. Thin with a little water if it thickens too much when chilled.