Vegan Cashew Caesar Salad Dressing

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5 from 2 votes

Vegan Cashew Caesar Salad Dressing

Just 7 ingredients and only takes 5 - 15 minutes to make. This healthy oil-free salad dressing tastes just like the traditional version but it's SO much better for you! Great for dipping veggies as well.
My Notes:
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Meal Type: Dressings & Sauces
Special: 10 Ingredients or Less, 30 Minutes or Less, Gluten-Free, Oil-Free, Seasonal (Hot Weather), Soy-Free
Tool: Blender
Ingredient: Cashews
Servings: 4 (makes about 3/4 cup)
Calories: 110kcal
Ingredients
  • 1/2 cup(s) raw cashews
  • 1/2 cup(s) water (or as needed)
  • 1/4 cup(s) lemon juice
  • 2 tablespoon(s) nutritional yeast
  • 1 tablespoon(s) dijon mustard
  • 2 teaspoon(s) capers
  • 1 clove(s) garlic
Instructions
  • If you have a high-powdered blender you can skip straight to step 2. If you have a regular blender, you may want to soften the cashews first to ensure they blend smoothly. To do this add the cashews to a small pot and cover with water. Bring to a boil and cook for about 10 minutes until the cashews are very tender. Drain and rinse with cold water before using.
  • Add the cashews to your blender along with all the remaining ingredients and blend until completely smooth, stopping to scrape the sides as needed. For a thicker dressing, use less water. Store in an air-tight container in the fridge for up to a week. The dressing gets thicker as it cools, great for dipping! If needed you can always add more water to thin as desired.
Notes
I almost always double this recipe as it's so yummy on everything, but also if you have a larger blender it will make it easier to blend. 
Nutrition
Serving: 1serving (about 3 tablespoons) | Calories: 110kcal | Carbohydrates: 8g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Sodium: 74mg | Potassium: 197mg | Fiber: 2g | Sugar: 1g | Vitamin C: 6mg | Calcium: 6mg | Iron: 1mg
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