Creamy Vegan Cashew Caesar
A creamy, flavorful Caesar free of eggs and dairy. This is a fantastic dressing for romaine lettuce and pasta salad, and it's also a great dip for chips or crudités.
Print
Pin
Ingredients
- 1 cup raw cashews soaked overnight or boiled for 10 minutes
- 1 tablespoon Dijon or spicy brown mustard
- 1 heaping tablespoon capers
- 1 tablespoon white miso paste
- juice of 1 lemon about 2 tablespoons
- 1-2 cloves raw garlic
- 1/2 - 3/4 cups water
- 1/2 teaspoon salt optional – taste it first
- black pepper to preference
Instructions
- In a high-speed blender, combine all ingredients and purée until smooth. If you prefer a thinner dressing, you can add in an extra tablespoon or so of water. You can leave it on the thicker side if you'll be using it as a dip. (This dressing will also thicken slightly when stored in the fridge.)
- Miso paste is already quite salty, so taste your dressing and add extra salt if you like. I usually add an extra pinch or so. Store leftovers in an airtight container in the fridge.
The nutrition information provided on Sarah’s Vegan Kitchen is an estimate and is offered for general informational purposes only. Values will vary depending on the specific brands and amounts used.