Cashew Caesar Dressing
Cashew caesar dressing is thick, creamy and so flavorful. Ready in just 5 minutes, this vegan caesar dressing is made with just 8 pantry ingredients and tastes just like the real thing! Made without eggs, mayo, dairy or gluten, this simple caesar cashew dressing will quickly become one of your favorites!
If you love homemade salad dressing, you should also try Vegan Cashew Ranch Dressing or Balsamic Tahini Dressing.
Why you will love this recipe
- Easy to make – making your own salad dressing can feel a little intimidating, but that is why I love this cashew caesar dressing, the blender does all the work for you! All you have to do is soak the cashews, drain them then add all the ingredients to the blender. So easy!
- Simple pantry ingredients – you likely have everything you need to make this creamy vegan caesar salad dressing in the pantry right now! Never feel like you have to buy store bought salad dressing again!
- Healthy ingredients – this cashew vegan caesar dressing is made with ingredients you can feel good about! No preservatives, no oils or unnecessary gums or thickeners, just simple ingredients you can pronounce. Also, this recipe is egg free, oil free, dairy free, gluten free, paleo, low carb and Whole30 friendly.
Ingredients
- Cashews – raw cashews are best but any cashews will work. I recommend unsalted. If your cashews are salted, soak them in water for 1 minute, drain then soak again in boiling water. This will help remove some of the salt from the cashews so your dressing isn’t too salty.
- Water – water helps to thin out the dressing to the proper consistency.
- Coconut aminos – coconut aminos are a gluten free substitute for soy sauce. Instead of using Worcestershire sauce to give the dressing it’s umami flavor, I’m using coconut aminos because they are both gluten free and vegan friendly.
- Dijon mustard – Dijon mustard gives this dressing a little zing of flavor and also adds to the umami flavor.
- Capers – capers add a briny, salty quality to the dressing. They are used instead of anchovies. Capers can be found in most grocery stores around the olives. They have a very unique flavor (much like olives) and are great in dressings or dishes like tuna salad.
- Lemon juice – lemon juice helps to add brightness to the dressing and also helps to cut the richness of the cashews.
- Spices: Salt, garlic powder – no caesar salad would be complete without garlic! I’m using garlic powder, but you can use 1-2 cloves of fresh garlic if you really love garlic! The salt is needed to just enhance the rest of the flavors. If you are using salted cashews, skip the salt until after blending.
How to make cashew caesar dressing
Start by soaking the cashews. I like to pour boiling water (I use an electric kettle) over the cashews and let them soak for about 5 minutes.
While the cashews are soaking, add the rest of the ingredients to the blender.
After 5 minutes, drain the cashews and discard the liquid. Add the cashews to the blender with the rest of the ingredients and blend on high for about 1-2 minutes until thick and creamy.
Top tips
- Soak the cashews at least 5 minutes. This helps to soften the cashews so they blend into a creamy dressing in the blender. If you have an older blender or it’s not that strong, you may want to soak the cashews longer (10-20 minutes).
- The dressing will thicken as it cools. This makes it perfect for meal prep! You may want to add a tablespoon or two of water to the dressing as it thickens.
- Don’t skip the capers. Capers really help to create the traditional caesar salad dressing flavor (they bring the same salty, briny flavor as anchovies).
- Hoping for a cheesy flavor? Add some nutritional yeast (1-2 tablespoons) or parmesan cheese (regular or vegan) to the dressing.
- Want to take this recipe to the next level? Add some roasted garlic cloves. The roasted garlic will give the dressing a deep, rich flavor.
Ways to use vegan caesar dressing with cashews
- On classic Caesar salad (with romaine and croutons – so simple but so yummy)
- On green salad with your favorite veggies (like radish, cucumber, bell peppers, thinly sliced red onion, tomatoes)
- As a dip for veggies, both raw or roasted
- Pasta salad dressing
- Potato salad dressing
- Dip for roasted potatoes, broccoli tots or air fryer cauliflower
- Dressing for coleslaw
- Spread on sandwiches or wraps
Common questions
How to soak cashews
Soaking cashews really helps to ensure they are soft and will break down completely in the blender. You want a super creamy dressing (with no gritty texture). Even if you have a high speed blender, I recommend soaking them for a few minutes in hot water.
Note that after the cashews are done soaking, you want to discard the soaking water, do not use that water in the dressing.
Here are the top 4 ways to soak cashews before blending:
- Pour boiling water over top – this is my go-to method. I use an electric kettle to quickly bring the water to a boil. Once the water has come up to a boil, pour it over the cashews and let them soak at least 5 minutes.
- Boil on the stove – If you don’t have an electric kettle, you can add the cashews and water to a pot and bring it to a boil. Once boiling, cook for 2-3 minutes then allow to cool at least 5 minutes before using the cashews.
- Microwave – Add the cashews to a large cup or bowl. Add just enough water to cover the cashews. Microwave for 1:30-2 minutes. Allow the cashews to rest in the microwave for at least 5 minutes. Remove carefully with oven mitts (the container can get really hot).
- Countertop – add water to a bowl or glass with cashews. Leave out on the counter for 8 hours to soften the cashews. If you plan on leaving them out longer to soak, put them in the fridge.
Can you make this vegan caesar dressing nut free?
Yes, if you want to make this nut free, replace the cashews with hemp hearts or raw sunflower seeds. The hemp hearts don’t have to be soaked in advance.
What are capers?
Capers are an edible flower bud that is picked before it is ripe, dried then stored in a salty brine or pickle solution. Capers come from a bush typically grown in Mediterranean countries called the Capparis spinosa (or caper bush).
Capers are small, round green buds that are a slightly smaller than baby peas in size and are almost always stored in a salty liquid solution (very similar to olives). Because of this salty solution the capers are salty, tangy and have a somewhat floral and lemony flavor (very similar to a green olive).
You may have already had capers before. Capers are often used to make tartar sauce, Piccata sauce (chicken piccata), or puttanesca. Sometimes they are served with lox (smoked salmon) and cream cheese for bagels as well.
Capers can be found in most grocery stores in the same area as olives. I usually pick up a jar at Trader Joe’s. I love using capers in salad dressings like this or to add flavor to seafood dishes (I chop them up and add them to tuna salad or in my Greek salads).
Can you double this recipe?
Yes, I love to make a double batch of vegan caesar dressing with cashews and use it all week long on salads and as a dip for veggies. You can also freeze the second batch to use later in the month.
Storing leftovers
Fridge: Store in an airtight container for up to a week. The dressing will get thicker as it sits in the fridge so you may need to add a tablespoon or two of water to help thin it out before using.
Freezer: Freeze in a freezer safe container for up to 3 months. Defrost in the fridge and stir well before using.
Substitutions
- Cashews – you can use slivered almonds (with the skins removed), raw sunflower seeds or hemp hearts. The hemp hearts don’t need to be soaked in advance.
- Coconut aminos – you can also use gluten free tamari or soy sauce or vegan worcestershire sauce.
- Dijon mustard – if you don’t have any Dijon, add an additional 1-2 teaspoons of coconut aminos.
- Capers – if you don’t have capers, you can use green olives (pitted) or omit. The flavor won’t be as close to traditional caesar dressing without the capers though.
- Lemon juice – I like the flavor of lemon juice the best with this dressing. You could also use white wine vinegar in a pinch (about 2 tablespoons). You may want to add just a teaspoon of maple syrup too.
- Garlic powder – if you don’t have garlic powder, you could use fresh garlic (1-2 cloves) or onion powder. If you can’t tolerate garlic, simply omit it.
If you love this homemade salad dressing, you should try
Cashew Caesar Dressing
Guided Recipe Video
Ingredients
- 1/2 cup cashews
- 1/2 cup water
- 1 tbsp coconut aminos
- 1 tbsp dijon mustard
- 1 tbsp capers
- 2 medium lemons, juiced - about 2 tablespoons
- 3/4 tsp sea salt
- 1/2 tsp garlic powder - or 1-2 garlic cloves
Instructions
- Soak the cashews. I recommend pouring boiling water over the cashews and letting them soak for 5 minutes.
- While the cashews are soaking, measure out the rest of the ingredients into a high speed blender.
- After 5 minutes, drain the cashews, add them to the blender with the rest of the ingredients and blend on high 1-2 minutes until thick and creamy.
Equipment
Notes
- Soak the cashews at least 5 minutes. This helps to soften the cashews so they blend into a creamy dressing in the blender. If you have an older blender or it’s not that strong, you may want to soak the cashews longer (10-20 minutes).
- The dressing will thicken as it cools. This makes it perfect for meal prep! You may want to add a tablespoon or two of water to the dressing as it thickens.
- Don’t skip the capers. Capers really help to create the traditional caesar salad dressing flavor (they bring the same salty, briny flavor as anchovies).
- Hoping for a cheesy flavor? Add some nutritional yeast (1-2 tablespoons) or parmesan cheese (regular or vegan) to the dressing.
- Want to take this recipe to the next level? Add some roasted garlic cloves. The roasted garlic will give the dressing a deep, rich flavor.
