Caesar Dressing (vegan!)

1. Soak the cashews: Place them in hot water and let soak for 15–30 minutes (or boil for 10 minutes if you're short on time). Drain before using.
2. Blend: Add all ingredients to a high-speed blender and blend until smooth and creamy. Adjust thickness with a little extra water if needed.
3. Taste and adjust: Add more lemon juice for tang, capers for saltiness, or nutritional yeast for cheesiness.
4. Chill: Let it sit in the fridge for at least 30 minutes to thicken and let the flavors meld.

Tips & Variations:

• Nut-free? Sub cashews with sunflower seeds or silken tofu.
• Extra punch? Add a few dashes of vegan Worcestershire sauce.‍
• For a thinner dressing, blend in an extra tablespoon or two of water or plant milk.

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Notes:

Soak cashews for at least 2 hours for the smoothest result. Quick-soak in boiling water for 15 minutes if short on time.

Adjust lemon and garlic to taste — the dressing should be tangy and punchy, not mild.

Tips:

Blend on high for a full 60 seconds to ensure no cashew grittiness remains.

For a thinner consistency to use as a dip, add water a tablespoon at a time.

Storage:

Keep refrigerated in a sealed jar for up to 7 days. The dressing will thicken in the fridge — thin with a splash of water and stir before using.

Swaps:

Cashews can be swapped for silken tofu for a lower-fat version. Capers can replace the caper brine if you don’t have liquid on hand.