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Creamy white caesar dressing in a small glass jar with capers in the front and a garlic head at the back.

Vegan Caesar Salad Dressing (Without Anchovies)

5 from 7 votes
This vegan Caesar is creamy, tangy, garlicky, and incredibly rich. Use it for your Ceasar salad or pour it over roasted vegetables.
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Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4
Author: Eloïse Jennes

Ingredients 

  • cup (100 g) cashew butter sub white tahini or white almond butter
  • cup (80 ml) water
  • 2 tablespoons lemon juice
  • 2 teaspoons caper buds from the jar more to taste
  • 4 teaspoons caper brine
  • 1 teaspoon mustard
  • 1 teaspoon maple syrup or agave syrup
  • 1 clove of garlic or ¼ teaspoon garlic powder
  • 1 pinch of salt and pepper

Instructions

  • Juice the lemon.
  • Blend. Add the cashew butter, water, lemon juice, capers, caper brine, mustard, maple syrup, garlic clove, and a pinch of salt to a blender or food processor. Blend until smooth. Alternatively, add everything to a bowl and blend with an immersion blender.
  • Adjust the amount of lemon juice and caper brine to taste to taste. Add more water to make the dressing thinner if needed
  • Transfer the dressing to an air-tight container and store it in the refrigerator for up to 1 week.

Notes

  1. You can also use raw cashews instead of cashew butter. Use the same amount in grams. Soak them in water for 2 hours or boil them for 30 minutes while roasting the garlic, then follow the same instructions. Add more water if needed.

Nutrition

Calories: 134kcal | Carbohydrates: 8g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Fiber: 1g | Sugar: 1g
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