Vegan Caesar Salad Dressing

Saucy Peanut's Pick
This dressing is so outrageously creamy and delicious it's guaranteed to earn the top spot on your "Most Wanted" list of salad favourites. With its rich, tangy flavour and a hint of umami, it's the perfect accomplice to crisp romaine and crunchy croutons. The best part? You can rustle it up in no time flat. Made from wholesome ingredients that are as kind to your body as they are to your taste buds, this dressing will have everyone at the table asking for the recipe—and they'll never guess it's vegan. One bite, and they'll be hooked.
5 from 6 votes
Prep Time 10 minutes
Course Dressings, Salads and Dressings
Cuisine Italian
Makes 6 X 2 TBSP
Calories 88 kcal
Video
Ingredients
  
  • ¼ cup raw cashews soaked in water for at least 4 hours
  • 2 tbsp cooked chickpeas
  • 2 tbsp aquafaba
  • 2 tbsp olive oil
  • 2 tbsp lemon juice (about 1 lemon)
  • 1 tsp minced garlic (about 2 cloves)
  • 1 tsp Bestcestershire Sauce (vegan Worcestershire sauce)
  • 1 tsp capers including caper liquid
  • ½ tsp dry mustard
  • ½ tsp nutritional yeast
  • ¼ tsp salt
  • freshly ground black pepper, to taste
Instructions
 
  • Drain and rinse the soaked cashews. Place in a food processor or blender along with 2 tbsp each cooked chickpeas, aquafaba, olive oil, and lemon juice, 1 tsp each minced garlic, Bestcestershire Sauce, and capers (including caper liquid), ½ tsp each dry mustard and nutritional yeast, ¼ tsp salt, and freshly ground black pepper. Process until the dressing is smooth and creamy (3–5 minutes), scraping down sides as needed with a rubber spatula. Makes ¾ cup.
    ¼ cup raw cashews, 2 tbsp cooked chickpeas, 2 tbsp aquafaba, 2 tbsp olive oil, 2 tbsp lemon juice, 1 tsp minced garlic, 1 tsp Bestcestershire Sauce, 1 tsp capers, ½ tsp dry mustard, ½ tsp nutritional yeast, ¼ tsp salt, freshly ground black pepper, to taste
  • If you refrigerate the dressing, remove it a few hours before use to allow the oil to properly liquify. Shake before using.
Breakout Trick
For soy-free, use soy-free vegan Worcestershire sauce.
Aquafaba is a fancy way of saying drained chickpea (garbanzo bean) water. Aquafaba is known in the vegan universe as an egg white substitute. The easiest way to get some is to open a can of salt-free chickpeas. Place a bowl under a colander and drain the chickpeas, reserving the flavourless, odourless liquid.
Nutrition
Calories: 88kcalCarbohydrates: 5gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 124mgPotassium: 62mgFiber: 1gSugar: 1gVitamin A: 2IUVitamin C: 3mgCalcium: 18mgIron: 1mg
Keyword Gluten-Free, Optional Soy-Free, Peanut-Free
Tried this recipe?Let us know how it was!
About the Author Linda Purcell

I am Linda Purcell the author of Veggie OUTLAWS – most wanted vegan recipes. I have been vegetarian for the past 12 years, a transitional vegan for the last few years, and am now committed to eating only plant-based foods. I moved towards eating more plant-based foods because I care about the health of my family. I have compassion for animals. And I know a vegan lifestyle is better for the planet.

Follow me

5 from 6 votes (2 ratings without comment)
Share your thoughts

Your email address will not be published. Required fields are marked

Recipe Rating




{"email":"Email address invalid","url":"Website address invalid","required":"Required field missing"}

Hankering FOR MORE?

Sign up for free weekly recipes and get a free recipe from Veggie OUTLAWS - Most Wanted Vegan Recipes cookbook - Badass Black Bean Soup with Cashew Creme Fraîche.