Vegan Caesar Salad Dressing

This is so much more than ‘just’ a salad dressing. I keep a jar in my fridge on permanent rotation and use it as a ranch alternative for crudités or as a substitute for hummus. I also use it in place of mayonnaise as a spread to pump up flavor on all sorts of sandwiches. So, your efforts in making this homemade dressing will be well rewarded! And, it’s great on Caesar salad too!

Vegan Caesar Salad Dressing

Vegan Caesar Salad Dressing

Yields 1 1/2 cups

1 cup raw (unroasted, unsalted) cashews

1/4 cup nutritional yeast

1/4 cup fresh lemon juice (from 1 large lemon)

1 garlic clove

2 tsp capers plus their brine

1 TB Dijon mustard

1 tsp white miso paste

1 TB liquid aminos,or tamari

1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

1/2 - 3/4 cup water

1- In a high speed blender (like a Vitamix) add all the dressing ingredients, including the water. Blend on high for 3-4 minutes until completely smooth. If dressing appears too thick, add a bit more water, 1 TB at a time until you reach desired consistency.

Note- Can be made up to 5 days ahead and stored in the refrigerator. The cashews will continue to absorb water overnight so if using the next day, thin with a little water to reach desired consistency. Or leave it thick if you’re using it as a dip or spread.