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
Tools:
- 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.