This version eschews the anchovy in favor of vegan cashew cream; go all the way with vegan Parmesan, or stick to regular.
Cashew Caesar Dressing
Chef Jenn Stoker
1 cup dressing
5 minutes
5 minutes
American
Sauces & Dressings
This recipe will have you make cashew cream first; it's a very versatile ingredient that not only forms the base for creamy vegan dressings, but combined with nutritional yeast, makes a savory vegan cheese sauce.
Ingredients
1 cup cashew cream (see Directions)
3 tbsp capers
1 tbsp Worcestershire sauce
½ tsp garlic powder
½ tsp onion powder
½ lemon, squeezed
2 tbsp vegan or regular Parmesan
1 tbsp white or apple cider vinegar
Salt, to taste
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Blender
Lemon Squeezer
Directions
To make the cashew cream, soak 1 cup raw cashews in cool water overnight, or hot water for 1 hour. Drain and blend with ¾ cup fresh water and a pinch of salt. Reserve 1 cup for the dressing.
Blend all remaining ingredients + cashew cream in blender; store in glass bottle or jar for up to a week.