Caesar Dressing (Vegan)
Ingredients:
- 65 g (1/2 cup) raw cashews
- 120 ml (1/2 cup) water
- 30 ml (2 tbsp) fresh lemon juice
- 15 g (1 tbsp) Dijon mustard
- 9 g (1 tbsp) capers
- 3 g (1 clove) garlic
- 6-12 g (1-2 tsp) white miso paste
- Salt and pepper, to taste
Equipments:
Features:
20 minutes or less
Gluten-Free
Meal Prep Friendly
Grain-Free
Oil-Free
Refined Sugar-Free
Nutrition:
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If you have time, soak the cashews in room-temperature water for at least 2 hours (or overnight) instead of the quick hot-water soak — it gives the smoothest, creamiest texture.
Instructions:
- Soak the cashews: Place the 65 g (1/2 cup) raw cashews in hot water and soak for at least 30 minutes (or in room-temperature water for 2+ hours for the smoothest result), or boil for 10 minutes if short on time. Drain well before using.
- Blend: Add the soaked cashews, 120 ml (1/2 cup) water, 30 ml (2 tbsp) fresh lemon juice, 15 g (1 tbsp) Dijon mustard, 9 g (1 tbsp) capers plus a little brine, 3 g (1 clove) garlic, and 6-12 g (1-2 tsp) white miso paste to a high-speed blender. Blend on high for 60 seconds until completely smooth and creamy.
- Taste and adjust: Taste the dressing and adjust as needed — more lemon juice for tang, more capers for saltiness, or a pinch of salt and pepper.
- Chill and serve: Refrigerate for at least 30 minutes before serving. Keeps in a sealed jar in the fridge for up to 7 days.
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.
Raw cashews — blend into a rich, creamy base that mimics the mouthfeel of a traditional egg-and-oil caesar dressing.
White miso paste — adds savory umami depth that replaces the anchovies in a classic caesar.
Capers and their brine — bring a briny, salty punch that's essential to caesar flavor.
Dijon mustard and lemon juice — add the tang and sharpness that balance the richness of the cashews.
Caesar Dressing (Vegan)
Ingredients:
- 65 g (1/2 cup) raw cashews
- 120 ml (1/2 cup) water
- 30 ml (2 tbsp) fresh lemon juice
- 15 g (1 tbsp) Dijon mustard
- 9 g (1 tbsp) capers
- 3 g (1 clove) garlic
- 6-12 g (1-2 tsp) white miso paste
- Salt and pepper, to taste
Equipments:
Features:
Why These Ingredients:
Raw cashews — blend into a rich, creamy base that mimics the mouthfeel of a traditional egg-and-oil caesar dressing.
White miso paste — adds savory umami depth that replaces the anchovies in a classic caesar.
Capers and their brine — bring a briny, salty punch that's essential to caesar flavor.
Dijon mustard and lemon juice — add the tang and sharpness that balance the richness of the cashews.
Prep:
If you have time, soak the cashews in room-temperature water for at least 2 hours (or overnight) instead of the quick hot-water soak — it gives the smoothest, creamiest texture.
Instructions:
- Soak the cashews: Place the 65 g (1/2 cup) raw cashews in hot water and soak for at least 30 minutes (or in room-temperature water for 2+ hours for the smoothest result), or boil for 10 minutes if short on time. Drain well before using.
- Blend: Add the soaked cashews, 120 ml (1/2 cup) water, 30 ml (2 tbsp) fresh lemon juice, 15 g (1 tbsp) Dijon mustard, 9 g (1 tbsp) capers plus a little brine, 3 g (1 clove) garlic, and 6-12 g (1-2 tsp) white miso paste to a high-speed blender. Blend on high for 60 seconds until completely smooth and creamy.
- Taste and adjust: Taste the dressing and adjust as needed — more lemon juice for tang, more capers for saltiness, or a pinch of salt and pepper.
- Chill and serve: Refrigerate for at least 30 minutes before serving. Keeps in a sealed jar in the fridge for up to 7 days.
