Best Cashew Caesar Dressing Recipes

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CREAMY RAW CASHEW CAESAR DRESSING



Creamy Raw Cashew Caesar Dressing image

If you're a huge Caesar salad fan like I am, you may have had trouble finding a plant-based dressing that compared to the creamy, garlicky, dairy-based dressings everyone knows and loves. Over the past 2 years I have tweaked this to be just right. Went vegan and thought you'd never have a tasty Caesar dressing again? You will be pleasantly surprised! Oil-free, totally raw (except the capers), and packed with all the health benefits of cashews! Store in a mason jar in the fridge for up to 7 days.

Provided by TrueCanadian

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Caesar Dressing Recipes

Time 5m

Yield 5

Number Of Ingredients 9

¾ cup raw cashews
½ cup distilled water
1 medium garlic clove
1 ½ tablespoons freshly squeezed lemon juice
½ tablespoon balsamic vinegar
½ tablespoon capers with brine
½ teaspoon sea salt
½ teaspoon Dijon mustard
¼ teaspoon freshly cracked black pepper, or to taste

Steps:

  • Combine cashews, water, garlic, lemon juice, balsamic vinegar, capers and brine, salt, mustard, and pepper in a cup-sized high-powered blender (such as Ninja® or Vitamix®). Blend until creamy.

Nutrition Facts : Calories 121.9 calories, Carbohydrate 7.7 g, Fat 9.5 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 1.9 g, Sodium 346.8 mg, Sugar 1.4 g

CASHEW CAESAR DRESSING



Cashew Caesar Dressing image

Try this drizzled over roasted potatoes or as a sub for mayo in chicken salad.

Provided by Claire Saffitz

Yield Makes about 3/4 cup

Number Of Ingredients 8

4 oil-packed anchovy fillets
1/4 cup raw cashews
3 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon garlic powder
1/2 cup olive oil
Kosher salt

Steps:

  • Blend anchovies, cashews, lemon juice, mustard, Worcestershire sauce, and garlic powder in a blender on low speed until cashews are broken up. Increase speed to high and blend until nuts are very finely ground. With motor running, gradually add oil and 2 Tbsp. water; blend, adding more water if too thick, until smooth. Season with salt.
  • Dressing can be made 5 days ahead. Cover and chill.

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