Tangy Vegetarian Caesar Dressing: A Dairy-Free Twist (Print Version)
Vegetarian Caesar Dressing: Get a creamy, tangy, plant-based Caesar without anchovies. Enjoy classic flavor at home with this simple, fresh recipe!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 0 Minutes minutes
Total Time: 15 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Vegan, Dairy-Free
# Ingredients:
→ Base Ingredients
01 -
1 cup raw cashews, soaked (see instructions)
02 -
1/2 cup cold water (plus more for thinning)
→ Creaminess & Tang
03 -
1/4 cup fresh lemon juice (from 1-2 lemons)
04 -
1 tablespoon Dijon mustard
→ Flavor Boosters
05 -
3-4 cloves garlic, minced
06 -
1 tablespoon capers, drained
07 -
2 tablespoons nutritional yeast
→ Seasoning & Finishing
08 -
1/4 cup extra virgin olive oil
09 -
1/2 teaspoon salt (or to taste)
10 -
1/4 teaspoon fresh black pepper (or to taste)
# Instructions:
01 -
Okay, first things first, those cashews need a good soak. I usually pop them in a bowl with hot water for at least 30 minutes, or even better, overnight in cold water. This softens them right up, making them blend into the creamiest base imaginable. If you skip this, your dressing might be a little grainy, and nobody wants that! I've definitely rushed this step before, and the texture was... chunky. Learn from my mistakes, friend!
02 -
Once the cashews are soft, drain them well. Now, grab your blender or food processor. Toss in the soaked cashews, fresh lemon juice, garlic cloves, Dijon mustard, capers, and nutritional yeast. This is where all the magic happens, honestly. I love watching all those vibrant ingredients come together. Make sure your garlic is peeled, obviously! I once forgot to peel a clove and had to start all over—total oops moment.
03 -
Now, blend all those ingredients until it's super smooth and creamy. Seriously, keep blending! You want it totally velvety. This is where you might need to scrape down the sides a few times. I get a little mesmerized by the swirling colors in the blender. It should be thick at this point, smelling absolutely incredible with that garlicky, tangy aroma. Keep going until there are no cashew bits left, you'll feel it when it's just right.
04 -
With the blender still running on low, slowly drizzle in the olive oil. This is crucial for getting that rich, emulsified texture for your Vegetarian Caesar Dressing. It’s like watching a science experiment in your kitchen! You'll see it transform into that classic creamy consistency. I always feel a little thrill when the dressing thickens up beautifully. Don't just dump it all in; a slow drizzle prevents it from separating.
05 -
Now, add water, a tablespoon at a time, until your Vegetarian Caesar Dressing reaches your desired consistency. Some like it thicker for dipping, others thinner for drizzling. Taste it! This is my favorite part. Add salt and fresh black pepper to your liking. I tend to go a little heavy on the pepper because I love that bite. Don't be afraid to adjust; it's *your* dressing, after all!
06 -
Once you're happy with the flavor and consistency, transfer your Vegetarian Caesar Dressing to an airtight container. Pop it in the fridge for at least 30 minutes. This really lets the flavors meld and deepen. It comes out smelling even more vibrant and tasting incredibly fresh. Honestly, a little chill time makes all the difference for that perfect Caesar experience.
# Notes:
01 -
Don't rush the cashew soaking! It's the absolute key to a smooth, creamy Vegetarian Caesar Dressing.
02 -
Always taste and adjust seasoning; my "perfect" might be too much or too little for your palate.
03 -
A good quality olive oil really elevates the flavor; it's worth the tiny splurge.
04 -
For an extra garlicky kick, lightly toast your garlic cloves before adding them to the blender.
# Equipment Needed:
01 -
High-speed blender or food processor
02 -
airtight container/jar
# Nutrition (Per Serving):
Calories: 150
Total Fat: 14g
Total Carbohydrate: 6g
Protein: 3g