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:
Servings: (makes about 3/4 cup)
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.Â
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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