Creamy Vegan Ceasar Dressing

Most authentic Caesar dressings are essentially olive oil-based vinaigrettes thickened with raw egg yolks, while many commercially available ones have a mayonnaise base. Some fish (anchovy paste) and dairy are then added to arrive at the classic Caesar dressing flavours. Here’s a veganized version that omits all animal products – it’s lighter yet still creamy and bursting with nutrients. Using soaked, raw cashews as the base packs this dressing with minerals and fibre, while giving it enough creamy richness to coat salad greens, or can double as a dip for raw veggies.

Creamy Vegan Caesar Dressing

Makes about 1 cup of salad dressing.

  • 1 cup raw, unsalted cashews, soaked for 1 hour in plain water
  • The juice from 1 lemon
  • 2 small garlic cloves
  • 3-4 drops tabasco sauce
  • 1/2-1 teaspoon sea salt
  • 1/2 teaspoon ground pepper
  • 1/3 cup water (depending on desired consistency)

Drain the cashews. Place all of the ingredients except for the water in a blender (or food processor). Slowly stream in half of the water, little by little, and blend until smooth. Continue to add the remaining water to thin out the dressing. Stop adding the water when  your desired consistency is reached. Less water added will yield a thicker dressing that can be used as a great party dip for raw veggies.

Any leftover dressing can be stored in an airtight glass jar and refrigerated for 3-4 days.


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