This vegan Caesar salad dressing is soooo good! Probably my absolute favorite dressings I’ve made to this day. Mainly because it really reminds of traditional Caesar salad dressing.

It’s so simple to create. All you have to do is soak the cashews and throw the ingredients in a blender. THAT EASY!

I like to add this dressing to wraps, salads (of course), and sometimes cook with it! This time, I served the salad with a kale and romaine lettuce mix. I topped it with crispy chickpeas that I tossed in a garlic and onion herb blend seasoning and cooked them in the air fryer at 390 degrees for about 10 minutes. I also topped this salad with sliced avocados and nutritional yeast. Talk about DELICIOUS!

If you give this dressing a try and be sure let me know your thoughts by leaving a comment or tagging me on Instagram (@sweetgreensvegan.com)

Ingredients:

1 cup of soaked cashews

3/4 cup of broth or water (vegetable or no-chicken broth)

1/2 tsp of salt

2 tbsps of vegan fish sauce (or vegan Worcestershire sauce)

1 tsp of spicy or dijon mustard

3 tsp of lemon juice

1 1/2 tbsps of capers

1 1/2 tsp of minced garlic

1/2 tsp of garlic powder

1/2 tbsp of nutritional yeast

Instructions:

Combine all ingredients into a high-speed blender and blend until smooth. Add more broth (small amounts at a time) to thin out the dressing if needed. Add more cashews to thicken the dressing if needed

Serve on a salad, a wrap, as a dipping sauce, or a marinade

Store in the refrigerator for up to 5 days. Shake or stir leftovers before using them again

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