Not to be dramatic, but this is the best vegan caesar dressing I personally have ever had. It’s egg-free, dairy-free, and anchovy-free! Just plop all of the ingredients in a blender, blend until smooth, and you’ve got a creamy, zingy, and super easy caesar dressing.
This recipe makes a decent amount, so you can store it in a glass jar in the fridge for salads/wraps/dipping all week.
What Do I Need to Make Vegan Caesar Salad Dressing?
- Raw cashews
- Extra virgin olive oil
- A lemon
- Dijon mustard
- Vegan Worcestershire sauce
- Hemp hearts
- Nutritional yeast
- Dried parsley
- Salt & Pepper
Make a kale caesar salad with smoky roasted chickpeas! You’ll need:
- Washed and chopped kale
- 1 (15 oz) can of chickpeas, drained and rinsed
- A drizzle of olive oil
- A pinch of cayenne pepper
- 1/2 tsp each of:
- garlic powder
- onion powder
- smoked paprika
- kosher salt
How to make it:
Preheat your oven to 375F. Line a baking sheet with parchment paper, then toss the chickpeas, spices, and olive oil together. Bake for 25-30 minutes, tossing halfway, until chickpeas are darkened in color and the outsides are crispy.
Massage desired amount of caesar dressing (recipe below) into your prepped kale. Massaging the kale breaks down its cell structure and makes the leaves softer/easier to eat. Use your hands and really get in there!
Top with the smoky roasted chickpeas, vegan parmesan, and a squeeze of lemon.
What Should I Serve With Vegan Caesar Dressing?
What can I use in place of vegan Worcestershire sauce?
Try substituting balsamic vinegar.
How do I soften cashews?
To soften cashews, you can soak them in water overnight or in very hot water for 30 minutes.
Can I make this recipe nut-free (no cashews)?
Try replacing the 1 cup of raw cashews with 1 cup of raw sunflower seeds. Make sure to soak them as you would cashews, and rinse them very well!
I don’t like capers. Can I leave them out?
No. Just kidding – you can leave them out if you MUST, but I really recommend leaving them in! Their salty brininess contributes so much to that caesar taste. If you opt to remove my beloved capers, I’d suggest using chopped green olives instead or adding a bit more of the dijon mustard and lemon juice.
Vegan Caesar Dressing
- 1 cup raw cashews softened*
- 3/4 cup water
- 2 tbsp olive oil
- 1 large lemon juice of, about 2-3 tbsp, and its zest
- 1 tbsp dijon mustard
- 1 clove garlic
- 1 tbsp vegan Worcestershire sauce*
- 1 tbsp capers heaping
- 1 tsp hemp hearts
- 1 tbsp nutritional yeast
- 1 tsp dried parsley
- 1/2 tsp kosher salt to taste
- 1/2 tsp freshly ground pepper to taste
- Add all ingredients to a blender, and blend until smooth.
- Store any leftovers in an airtight container in the fridge. It will thicken as it chills.
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