ObiMy Favorite Vegan Caesar Dressing Recipe
I’ll be honest. For the longest time, the idea of making vegan cheese at home kind of intimidated me. I imagined a long list of fancy ingredients, hours of soaking and blending, and an end result that maybe sort of resembled cheese if I squinted. But that all changed the day I actually gave it a shot.
It turns out, vegan cheese can be very simple. Not only that, it equally tastes amazing too. Creamy, tangy, and full of that savory kick we all love. And once you try it, you’ll wonder why you waited so long to make your own. This recipe is the one I keep coming back to and I have even improved on it. It’s cashew-based, super versatile, and takes just about 10 minutes to be ready, excluding the soaking time.
The flavor is what makes it special. A little lemon juice brings the brightness, garlic gives it depth, and nutritional yeast is the secret to that cheesy, savory flavor. You can add a pinch of smoked paprika if you’re feeling fancy, or a little miso paste for an extra layer of richness. The texture is smooth and spreadable, kind of like a soft cream cheese, but you can tweak the thickness depending on what you’re using it for.
After figuring out and improving this vegan cheese recipe, I’ve never been scared of any cheese based vegan recipe, because it is easy for me to make. And now I want to help you make it easy too with the vegan cheese recipe below.
Vegan Caesar Dressing Recipe
Ingredients
Equipment
Method
- Soak the cashews in hot water for 15 minutes to soften (unless using a high-powered blender, then you can skip this).
- Drain cashews and add to a blender with lemon juice, mustard, capers, nutritional yeast, garlic, salt, pepper, maple syrup (if using), and ⅓ cup water.
- Blend on high until smooth and creamy. Scrape down the sides and add more water if needed to thin the dressing.
- Taste and adjust salt, pepper, or lemon juice to your preference.
- Store in an airtight container in the fridge for up to 5-6 days.
Nutrition
Obi
Jessica
