Author: This ultra-creamy Vegan Caesar Salad Dressing tastes shockingly close to classic Caesar, but it's completely dairy-free, egg-free, and oil-free. Made with simple pantry ingredients and blended cashews, this silky dressing comes together in minutes and is perfect for salads, wraps, bowls, or dipping veggies.
This vegan Caesar dressing is thick enough to coat every bite of lettuce and packed with bold, savory flavor, all made from wholesome ingredients you likely already have on hand. No anchovies and no raw eggs needed. Just a handful of simple ingredients that blend into the creamiest, dreamiest dressing. Bonus: it thickens as it chills, making it perfect for dipping too.
Why This Vegan Caesar Dressing Works
- Ultra creamy texture: Blended cashews create that classic thick, silky consistency without dairy or oil.
- Bold, authentic flavor: Dijon, capers, lemon, and nutritional yeast combine to mimic that traditional umami depth of Caesar dressing.
- Oil-free: You get all the richness without any added oil.
- Quick to make: Just blend and chill. This is an easy 5-minute recipe!
Ingredients for Vegan Caesar Salad Dressing
- Raw cashews: As with Vegan Cashew Ranch Dressing, the cashews blend into a smooth, creamy texture that forms the base of the dressing.
- Water: Helps blend everything into a pourable consistency.
- Lemon juice: Provides brightness and that signature Caesar tang.
- Nutritional yeast: For savory, cheesy depth and umami flavor without Parmesan.
- Dijon mustard: Brings sharpness and complexity.
- Capers: The secret to mimicking anchovy flavor. They add saltiness and briny depth.
- Garlic: Essential for that bold, garlicky Caesar kick.
- Salt and pepper: Adjust to taste to bring everything together.
How to Make Vegan Caesar Salad Dressing
- Combine: If needed, soften the cashews by boiling for about 10 minutes until tender, or soak overnight in cold water. Drain and add to a blender along with the water, lemon juice, nutritional yeast, Dijon mustard, capers, and garlic.
- Blend: Blend until completely smooth, stopping to scrape down the sides if needed. Season with salt and pepper to taste.
- Adjust the texture: The dressing may look slightly thin at first, but it thickens as it chills. Use less water for a thicker dressing or add a splash more for a pourable consistency. Chill before serving for best flavor.
- Serve: Use immediately or chill for at least 30 minutes to thicken and deepen the flavor. Toss with romaine for a classic Caesar salad, or use as a dip, spread, or drizzle for wraps, bowls, and roasted veggies.
Recipe Variations
- Extra garlicky: Add another clove of garlic if you love a bold garlic flavor (just note raw garlic is potent).
- Extra-thick: Reduce the water to ¾ cup and blend, adding more only if needed (it thickens even more as it chills).
- Tangier: Add 1 to 2 teaspoons more lemon juice.
- More briny: Add an extra teaspoon of caper brine.
- Nut substitutes: Use blanched almonds, macadamia nuts, or raw sunflower seeds instead of cashews. Boil for 10 to 15 minutes to soften.
How to Use Vegan Caesar Dressing
This dressing is amazing on:
- Classic Caesar salad with romaine, croutons, and vegan parmesan
- Kale Caesar salad
- Wraps and sandwiches (try it in a Vegan BLT instead of mayo)
- Grain bowls
- As a veggie dip
- Drizzled over roasted potatoes or tofu (try it with The Best Air Fryer Tofu)
Storage
Store your vegan Caesar dressing in an airtight container in the refrigerator for up to 7 days. The dressing thickens as it chills, and the flavor deepens after a day or two. Stir or shake before using.
If you try this vegan Caesar salad dressing recipe, let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Vegan Caesar Salad Dressing (Creamy, Garlicky & 5 Minutes!)
This ultra-creamy Vegan Caesar Salad Dressing tastes shockingly close to the classic Caesar, but it's totally dairy-free, egg-free, and oil-free. Made with simple pantry ingredients and blended cashews, this silky dressing comes together in minutes and is perfect for salads, wraps, bowls, or dipping veggies.
Servings: (makes about 2 ½ cups)
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Ingredients
- 1 cup raw cashews
- 1 cup water, (or as needed)
- ½ cup lemon juice
- ¼ cup nutritional yeast
- 2 tablespoon Dijon mustard
- 4 teaspoons capers
- 1 large clove garlic
- Salt & pepper, to taste
Instructions
- Softening the cashews (optional): Softening the cashews helps them blend into a smooth and creamy dressing. If you have a high-powered blender you can skip this step, but if not, softening is recommended. To soften, add the cashews to a small pot, cover with water, and boil for about 10 minutes until very tender. Alternatively, cover the cashews with cold water and soak overnight. Drain and rinse before using.
- Blend the dressing: Add the cashews, water, lemon juice, nutritional yeast, Dijon, capers, and garlic to your blender and blend until completely smooth, stopping to scrape down the sides if needed. Add salt and pepper to taste.
- Adjust the texture: Don't worry if the dressing seems thin at first. It thickens as it chills. Use less water for a thicker dressing, or add a splash more for a classic pourable Caesar consistency.
Notes
Storage: Store in an airtight container in the fridge for up to 7 days. The dressing continues to thicken as it cools, and the flavor melds beautifully by day two.
Cashew substitutes: Use blanched almonds, macadamia nuts, or raw sunflower seeds. Boil any of these options for 10–15 minutes to soften. They won’t blend quite as silky, but they’re still delicious.
Nutrition
Serving: 1serving (2 tablespoons) | Calories: 40kcal | Carbohydrates: 3g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 29mg | Potassium: 63mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 2mg | Calcium: 4mg | Iron: 1mg
Judith says
Made this for the first time yesterday and added it to a kale / romaine salad and it was delicious! Great that it is oil free too. I only had 1 lemon on hand so that's the amount that I added and it was perfect. I had left over dressing so made a chickpea omelette this morning and drizzled some of the dressing over it. it was so good! Thanks for the recipe.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!! That sounds absolutely delicious! I’m so glad you enjoyed it Judith 🙂
shirley says
So Yummy!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Shirley! 😊
Carol Bevivino says
I would never be able to use this up in 7 days. Can it be frozen?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Carol! I don’t recommend freezing this one as the texture can become a bit grainy once thawed. You can halve the recipe if you don’t need as much 😊
Tracy says
I made this caesar salad dressing today and it treated awesome, thanks for the great recipe 😀
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Tracy! So glad you enjoyed it 😊
Ann Leenhouts-Shane says
Any sub for the cashews? Thank you!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Ann, yes I listed cashew subs in the recipes notes 🙂 Cashew substitutes: Use blanched almonds, macadamia nuts, or raw sunflower seeds. Boil any of these options for 10–15 minutes to soften. They won’t blend quite as silky, but they’re still delicious.
Susan says
Have been using this recipe for years! Delicious
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Susan! So happy it’s been a long-time favorite 😊
Michelle says
I have been making this dressing for years! I've tried a few others but I always come back to this one. I have some cashews soaking right now as I am making Caesar ChickUn wraps for dinner! Thanks for another winner Sam!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Michelle! That makes me so happy, I love that you keep coming back to it 😊 Those wraps sound amazing!
Meredith says
Delicious salad dressing! The creaminess is out of this world. It truly makes the BEST salads.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Meredith! So thrilled you enjoyed it!! 😊
Gena Reed says
We aren’t vegan but my brother and sil are- i just made a test batch of the and it is great! Easy to do. I would serve it to anyone.Just made it and put it in a jar n the fridge. Will taste again in the morning. i think it will be even better.
Sam Turnbull @ It Doesn't Taste Like Chicken says
That’s lovely to hear, Gena! You’re right, it often tastes even better after chilling. So glad it was a hit with everyone.
Tamsin says
This is a gamechanger! So quick, easy and delicious. Love the caper addition too! They’re sometimes too intense sprinkled on a salad, so blending them up in the dressing makes a huge difference!!!!
Jess @ It Doesn't Taste Like Chicken says
Wonderful! We're so happy you enjoyed it!
Desiree Vanstone says
Love it!!! Delicious!!! I added almost half a sheet of seaweed and tsp of Worcestershire sauce (wont add the sauce next time) and some salt. But sooo good!
Jess @ It Doesn't Taste Like Chicken says
We're glad you enjoyed it!
Tae says
I made 3 different vegan caesar dressing recipes this evening, this and from two other creators. At first taste this is the best but the lemon is a bit strong. In case it still tastes like this tomorrow. I began soaking another batch of cashews tonight and I’ll remake this with less lemon. Hoping for the best.
Jess @ It Doesn't Taste Like Chicken says
We're hoping for the best too! Thanks for experimenting. 🙂
Terri says
Absolutely delicious! I was looking for a Caesar dressing recipe that didn’t have a long list of ingredients and tasted delicious. Check and check!
Kathy S says
OMG, my son just made this for me and it's scrumptious!! Delicious!! 😋 😋 😋 😋 😋
Sam Turnbull @ It Doesn't Taste Like Chicken says
Wonderful! So happy you enjoyed it Kathy 🙂
Caitlin says
Delicious, easy, and healthy!