Vegan Caesar Salad Dressing (Without Anchovies)
This vegan Caesar is creamy, tangy, garlicky, and incredibly rich. Use it for your Ceasar salad or pour it over roasted vegetables.
Print
Pin
Servings: 4
Ingredients
- ⅓ cup (100 g) cashew butter sub white tahini or white almond butter
- ⅓ 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
- 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
Equipment
Did you try this recipe?
Leave a star rating and review below. Thank you!