Vegan Cashew Caesar Salad Dressing (Oil-Free)
This cashew Caesar salad dressing is vegan, dairy-free, oil-free, and gluten-free. It is creamy and delicious, and is perfect drizzled on top of a bed of romaine lettuce.
- 1 medium clove of garlic or ½ teaspoon garlic powder – SEE NOTE BELOW
- ¾ cup + 2 tablespoons water
- 1 cup cashews
- 3 teaspoons Dijon mustard
- ¼ teaspoon ground black pepper
- 2 tablespoons lemon juice
- 3 teaspoons capers
If you do not have a high-powered blender or food processor, start by soaking your cashews. You can soak them in a bowl for a few hours or overnight, or you can boil them on the stove for about 15 minutes. Then drain the water and your cashews are ready to use. You will need to cool them down with cold water if you intend on consuming the dressing immediately after making. I use a Vitamix and soaking isn’t necessary, so it depends on what appliance you’re using.
Chop your garlic and add it to your blender or food processor with the water. Blend these two ingredients first to allow the garlic to break up evenly. If you are able to finely grate your garlic or if you are using garlic powder, this step is not necessary.
Add all remaining ingredients and blend until smooth.
Makes about 1 ¼ cups of dressing. Serving size is 2 tablespoons.
The amount of garlic is based on preference. I suggest starting with less and adding more as desired. So, start with about 2 small cloves or 1 medium clove and once everything is blended, give it a taste and blend in another clove if desired. For me the ideal amount is about 6 grams of garlic, but some people may think that is way too much. If you are using garlic powder, start with ½ teaspoon and add more to taste.
Store in an airtight container in the fridge for up to 5 days.
Calories: 73kcal | Carbohydrates: 4g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Sodium: 36mg | Potassium: 85mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg