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Caesar Dressing (Vegan!)
Dressings
Ingredients:
- 65 g (½ cup) raw cashews
- 120 ml (½ cup) water
- 2 tbsp fresh lemon juice
- 1 tbsp Dijon mustard
- 1 tbsp capers (with a little brine)
- 1 garlic clove
- 1–2 tsp white miso paste
- salt & pepper to taste
Equipments:
- High-speed blender or food processor
- Jar with lid
- Spatula
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Meal Prep Friendly
Features:
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Meal Prep Friendly
Nutrition:
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Instructions:
- Soak the Cashews
Place 65 g (½ cup) raw cashews in hot water and soak for 15–30 minutes, or boil for 10 minutes if short on time. Drain well before using. - Blend
Add the soaked cashews, 120 ml (½ cup) water, 2 tbsp fresh lemon juice, 1 tbsp Dijon mustard, 1 tbsp capers plus a little brine, 1 garlic clove, and 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.
Why These Ingredients
Common Mistakes, Notes, Prep in Advance, Storage, Swaps & Tips
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.
Caesar Dressing (Vegan!)
4-6 Servings
Prep 5 min
Blend 2 min
Ingredients:
- 65 g (½ cup) raw cashews
- 120 ml (½ cup) water
- 2 tbsp fresh lemon juice
- 1 tbsp Dijon mustard
- 1 tbsp capers (with a little brine)
- 1 garlic clove
- 1–2 tsp white miso paste
- salt & pepper to taste
Features:
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Meal Prep Friendly
Instructions:
- Soak the Cashews
Place 65 g (½ cup) raw cashews in hot water and soak for 15–30 minutes, or boil for 10 minutes if short on time. Drain well before using. - Blend
Add the soaked cashews, 120 ml (½ cup) water, 2 tbsp fresh lemon juice, 1 tbsp Dijon mustard, 1 tbsp capers plus a little brine, 1 garlic clove, and 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.
