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vegan cashew caesar recipe

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.
Author Sarah Sullivan


  • 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


  • 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.
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