Vegan Caesar Dressing

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 tasty and easy caesar dressing.

Bonus points for homemade sourdough croutons! Just tear up some day-old sourdough, toss with olive oil/salt/pepper, and bake at 350F until toasted and golden brown.

This recipe makes a decent amount, so you can store it in a glass jar in the fridge for salads/wraps/dipping all week.

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Ingredients:

  • 1 cup raw cashews, softened*
  • 3/4 cup water
  • 2 tablespoons extra virgin olive oil
  • the juice of 1 small lemon, about 2 tablespoons, and its zest
  • 1 tablespoon Dijon mustard
  • 1 large clove of garlic
  • 1 tablespoon vegan Worcestershire sauce*
  • 1 heaping tablespoon capers
  • 1 teaspoon hemp hearts
  • 1 tablespoon nutritional yeast
  • 1 teaspoon dried parsley
  • 1/2 tsp each of salt and freshly ground pepper, or to taste

Instructions:

  1. Add all of the ingredients to a blender, and blend until smooth.
  2. Enjoy!

Notes:

*To soften cashews, you can soak them in water overnight or in very hot water for 30 minutes.

*My favorite vegan Worcestershire sauce is by Annie’s. If you can’t find a vegan Worcestershire sauce, you could try substituting balsamic vinegar or a mixture of soy sauce and sugar.


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