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.
Drizzle this vegan Caesar dressing over a salad topped with crispy tofu for an easy, restaurant-worthy lunch!
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 is Better Than the Real Thing
- 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)
PRINT
PIN
COMMENT
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
Tiffany says
so delicious
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So happy you loved it, Tiffany! Thanks for the review 🙂