Vegan Caesar Dressing Recipe
This vegan caesar dressing recipe can be made in 25 minutes, is thick and creamy, calls for no eggs, and has none of the high amounts of sodium, sugar, unnatural additives, and unhealthy fats that store bought dressings have.
Servings 1 cup
Ingredients
- ½ cup raw cashews
- 1 tablespoon dijon mustard
- 1 teaspoon lemon juice
- ½ teaspoon minced garlic
- ½ tablespoon nutritional yeast
- 2 tablespoon avocado oil
- ½ teaspoon white wine vinegar
- ¼ teaspoon table salt
- ⅛ teaspoon black pepper
- 1 tablespoon capers
Instructions
- In a small pot, bring about 3 cups of water to a boil.
- Once boiling, add the cashews into a heat-resistant bowl (glass or ceramic are good options). Pour in enough of the boiling water to cover the cashews. Allow the cashews to soak in the water for 10 minutes.
- Drain the water from the cashews, reserving the water.
- Add all of the cashews and the rest of the ingredients into a food processor along with ½ cup of the reserved cashew water. Blend on high until completely smooth. Enjoy with a plant-based caesar salad!