Vegan Caesar Dressing Recipe
This is my favorite vegan caesar dressing recipe, and I want you to follow it so you can learn how to make your own homemade vegan caesar dressing that'll replace every alternatives.
Equipment
- High-speed blender or food processor
- Measuring cups and spoons
- Small bowl for soaking cashews if needed
- Airtight jar or container for storage
Ingredients
- ½ cup raw cashews soaked in hot water for 15 minutes, then drained
- 2 tablespoons lemon juice freshly squeezed
- 1 tablespoon Dijon mustard
- 1 tablespoon capers with a bit of brine for that briny 'anchovy' flavor
- 1 tablespoon nutritional yeast
- 1 garlic clove
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper
- ½ teaspoon maple syrup optional, to balance acidity
- ⅓ - ½ cup water adjust according to your desired thickness
Instructions
- 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
Calories: 90kcal
Tried this recipe?Let us know how it was!