I’m OBSESSED with this recipe. This vegan cashew caesar salad dressing is oil-free, whole-foods, creamy, tangy, garlic-y perfection! Not only does this dressing taste just like traditional Caesar salad dressing, but it’s so easy to make. Just 7 ingredients and only takes 5 – 15 minutes (depending on the kind of blender you have). Then you have this gorgeous creaminess that’s, of course, perfect for making a homemade Caesar salad, but it’s also fantastic as a dip for veggies, tofu bites, or even pizza!
The creaminess in this dressing comes from raw cashews. When cashews are raw they are fairly mild in flavour and when blended becomes creamy and rich, no oil needed! Traditional Caesar dressing is made with anchovies so to get a similar brine-y taste I use capers. Capers can easily be found in your grocery store in the pickle aisle. The combination of the two with garlic and a few other seasonings results in a dressing that is healthy, but it tastes like a guilty pleasure. See why I’m obsessed?
This vegan Caesar salad dressing recipe has been on my blog since 2014, so I recently updated the photos (see the original photo above), but the dressing recipe hasn’t changed at all as it was perfect just the way it was.
To make vegan cashew caesar salad dressing:
If you have a high-powered blender such as a Vitamix, Blendtec, or Breville (my personal fave), you can just add everything straight to the blender and combine until completely smooth.
If you have a regular blender, you may want to soften the cashews first to ensure they blend smoothly. To do this add the cashews to a small pot and cover with water. Bring to a boil and cook for about 10 minutes until the cashews are very tender. Drain and rinse with cold water before using. Then simply add the cashews along with all the remaining ingredients to the blender and blend until smooth and creamy.
The dressing thickens up when chilled so it will become perfect for dipping, but feel free to thin with a bit more water as needed.
Whenever I whip up this dressing I make a double batch because I end up using this dressing everywhere! (I told you I’m obsessed).
Bon appetegan!
Sam Turnbull.
Just 7 ingredients and only takes 5 - 15 minutes to make. This healthy oil-free salad dressing tastes just like the traditional version but it's SO much better for you! Great for dipping veggies as well.
- 1/2 cup raw cashews
- 1/2 cup water (or as needed)
- 1/4 cup lemon juice
- 2 tablespoons nutritional yeast
- 1 tablespoon Dijon mustard
- 2 teaspoons capers
- 1 clove garlic
If you have a high-powdered blender you can skip straight to step 2. If you have a regular blender, you may want to soften the cashews first to ensure they blend smoothly. To do this add the cashews to a small pot and cover with water. Bring to a boil and cook for about 10 minutes until the cashews are very tender. Drain and rinse with cold water before using.
Add the cashews to your blender along with all the remaining ingredients and blend until completely smooth, stopping to scrape the sides as needed. For a thicker dressing, use less water. Store in an air-tight container in the fridge for up to a week. The dressing gets thicker as it cools, great for dipping! If needed you can always add more water to thin as desired.
I almost always double this recipe as it's so yummy on everything, but also if you have a larger blender it will make it easier to blend.
Nutrition
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Could I use almonds instead of cashews? Much cheaper.
Thank you!
Yes, blanched almonds will work. Enjoy!
I have 2 cups of soaked cashews that I made into cashew cream. How much should I use for this? Thank you
This recipe uses 1/2 cup raw cashews and 1/2 cup water, so if you used the same 1 to 1 ratio to make your cashew cream then it would be about 1 cup.
I just made this and it was delicious. I added about 1 tablespoon of crushed Dulse and it gave it a nice taste. It was a hint of the sea. Will make it again with and without the Dulse. Lovely.
Sounds delish!!!
This dressing is life-changing! First of all, I had no idea you could cook cashews to quicken the process (who can remember to soak nuts in advance :P) We made this like a ranch dressing, so added roasted garlic, dill, and onion powder. We already made two batches in two days!! I haven’t had a salad dressing since I went plant based (oil and sugar free) a year and a half ago!!! God bless you!!!!!!!
So thrilled you enjoy the dressing so much, Stephanie! 🙂
Hi, Sam!
So, here I am, at 5am, thinking, “I want a salad for dinner tonight.” (Yep, I’m one of those “for” dinner types as well. 😉 ) So why am I thinking about this at 5am?
Because I’m weird? Probably, but that’s just how I roll. Hmm…roll. Maybe a sourdough roll instead of croutons…ahem. Anyway, here’s what I’m thinking:
Quickly-grilled hearts of romaine, rounded out with your Caesar recipe, cracked black pepper, a few added capers, some halved heirloom grape tomatoes, a little dredge of pink Himalayan salt, and a julienned shallot clove seasoned with wine vinegar for garnish.
So…why YOUR Caesar recipe? Because I was looking at others, and while they sounded good, they all had a vegan mayo base, often with the INCLUSION of even MORE olive oil, and I was thinking to myself, “You know, that’s just an awful lot of oil,” so I looked up “oil-free vegan caesar dressing” on the ol’ Googley-moogley, and several popped up!
Okay, says I, this one looks good, so does this one…wait, SAM POSTED ONE TOO?
And that’s why. 😉
Seriously, your recipes have all been enjoyable, fun to create, and you add such a bouncy-ness to them when you’re describing them or in your videos that it just adds that certain je nais sais quoi.
Stopping at Whole Foods on the way home and picking up the romaine, tomatoes, and a shallot. Thanks for inspiring what is sure to be an awesome dinner!
Aww you’re most welcome!!! I’m so happy you enjoy my recipes so much, and your salad sounds like it’s going to be delicious!!
Do you think I could used cashew butter instead of grinding the raw cashew for this recipe?s
Cashew butter is made by grinding the cashews for so long that they release their oils and become creamy. Because of that the cashew butter may be a bit oily in this dressing, but it might work ok as a quick hack. Enjoy!
Oh shoot, I wanted to LOVE this!! Unfortunately it tastes nothing like Caesar dressing and I’m thankful I only used half the nutritional yeast. Back on the neverending search for vegan Caesar!! Thanks for all the recipes though, loving so much of what you share.
Caesar salads are classic. So yummy. Who knew you could use cashews to make so many things?? Crazy. Well, I was out of nutritional yeast, and didn’t have capers, so I used pickle juice from the jar and added a bunch of the Go Veggie vegan parmesean. Mmm! Also added some banana peppers, just cause thanks!
Cashews are amazing!! So happy you enjoyed it, Hattie 🙂
Absolutely delicious. thanks for the recipe
So happy you enjoyed it 🙂
I am makeing it right now, thanks for sharing !!!
You’re most welcome 🙂
Hello! Just made this tonight and it was delicious! If people are expecting an exact Caesar dressing taste like the refrigerated ones at the store – it’s not exact but is still yummy!
The only thing I found was the lemon juice was really over powering so next time I’d just reduce the amount a little.
Thanks for this!
So happy you enjoyed it!
I had some of this leftover so I poured it on top of a plain rice and veggies dish and magic happened! The rice turned creamy and the whole dish was so delicious, I’m going to make sure I have some of this n the fridge at all times. Will try w pasta next time!
Wow! Love it! So happy this has turned into a staple recipe for you 🙂
This is so good, I can hardly wait to make it for a friend of mine who has so many food allergies that it is almost impossible to find something he can eat, but this is perfect, I am sitting here eating it right out of the bowl, who needs salad when you have this perfect dressing 🙂
Thanks once again, and the olives worked great, can’t find capers on this island I live on no matter how I try!
Hahaha! That’s awesome, I’m so happy you loved it Jerry 🙂
Hi Sam!
I love this dressing. Do you think it would b okay to take out the dijon so its not spicy or any other substitute?
Yes, feel free to skip the dijon. It’s for added flavour so if that isn’t to your taste, it’s a-ok to skip it. Enjoy!
Hi have to blend the kale??
I updated the recipe so that it is a bit easier to read, the kale is just for your salad, so not blend it. 🙂
WOW! This is amazing. I too thought I would never be able to have Caesar Salad again since I no longer use oil in salad dressing. I am addicted! Can’t thank you enough for creating this . Instead of 5 stars it should be a 10 star.
Hahaha you’re very welcome Carole! 🙂
Would love to make this but We have a nut allergy. Can you substitute something for the cashews?
You could try substituting both the cashews and water for silken tofu. It won’t be exactly the same but it should still be yummy!
Yay! I thought I would never be able to eat Caesar dressing again. I’m definitely trying this recipe.
Oh you absolutely can! I hope you love it 😀
Fantastic! I double it now and also add some Himalayan sea salt. Good on so many things – pasta, broccoli slaw, as a dip for cut veges – I’m addicted.
Haha awesome!! I’m totally addicted to this recipe as well. So many good uses 🙂
Dang! This dressing was so delicious I’m having it again tonight ^_^ Thanks Sam!!
Haha! So happy you loved it so much, you’re welcome! 🙂
Hate to only leave a negative comment (several of your other recipes have been great successes, so I have nothing to add!), but I would cut the nutritional yeast and dijon in half. That’s all I can taste. Also added lemon zest, vinegar, a little sea salt, and plenty of fresh ground pepper. Still tinkering. It’s definitely no substitute for Caesar as written.
Oh too bad you didn’t enjoy the recipe so much. I always put this on my caesar salads and my omnivore friends never notice the difference! Haha
I just made this, and didn’t have capers so added some sea salt. And I added a whole bunch of fresh dill! SO DELICIOUS!
Oh yay! So happy you loved it Anna. Dill sounds super yummy!
Hi! Is there a brand of nutritional yeast that you recommend?
Hi JC! I honestly haven’t noticed a difference between brands of nutritional yeast, so I usually just buy the best deal. You can order it on Amazon here if you like. Hope that helps!
What kind of blender do you use? I had an old school 1960’s blender and it made this dressing PERFECTLY. Now I have a beautiful new Blendtec and it won’t get creamy! Don’t know why…
Wow that’s weird, I have a blendtec as well. Maybe try a double batch? I find if there isn’t enough food in the blender jar it can’t really process properly.
I will try it! I generally have a jar of this in my fridge at all times! 🙂
Haha! Me too!
I would think it would last longer than a week. Has that been your experience?
Add more water
I am seriously so stoked to find this recipe! I LOVE Caesar dressing, and I have been looking for a vegan one for salads. Your pictures are absolutely gorgeous, and this recipe is mouth-watering. Thanks!
Yay! So happy I could help, and so happy you are loving my blog Aarika! 🙂
I might be betanig a dead horse, but thank you for posting this!
Haha thank you’s are always appreciated. You’re very welcome Wanita 🙂
I made this and used kale and fried up some tempeh as croutons. My husband said it was the best salad he has ever eaten!!! Thanks so much for developing it and sharing it!
Oh yay!!!! That’s awesome! Tempeh croutons!? What a fab idea! So happy you loved the recipe Michelle 🙂
SO GOOD!!!!!! This is the first recipe I’ve made of yours and WOW! So very good! You are a beautiful genius!
Awww thank you!!! Yeah, it’s still one of my most favourite dressing recipes 🙂
Dang. This was REALLY good!!! Thank you for a great recipe that I’ll return to over and over!
Haha! You’re welcome Angie!! So happy you loved it 😀
I can’t wait to make this. Do you use raw or roasted cashews? Thank you.
Hi Elise!
Raw cashews work best. Enjoy the recipe!
Wow. Just made this…it is honestly better than the bottled Ceasar dressing that has been my favorite for years. Thanks for making something so delicious and nutritious! I’m a total convert.
Awww shucks!! That’s the best Anna! So very happy you loved the recipe so much! (And I agree, way better and more nutritious than bottled).
Can almonds do the job??? :))
I’ve never tried them. My guess is they won’t be as creamy. Cashews have an awesome creamy texture when blended, so I tend to use them a lot in sauces for that reason. Not sure how it will turn out with almonds, but you are welcome to try! If you do, I recommend using almonds without skins, and boiling or soaking the almonds so they are soft and bendable. If you give it a go, let us know how it turns out!
I am soooooo excited to try this!!!! I recently found out I’m allergic to dairy and have been craving a Caesar salad but they all have milk 🙁 Thanks so much!
You’re sooooooo welcome Christina! Haha. I hope you love it as much as I do!
Hello Samantha!
This sounds and look like something I NEED to (un)cook! Wow!
And btw, LUVE your URL! Made me laugh out loud! XD
/Ole
Haha! Thank you Ole-E.! So happy to have you here. I hope you love the recipe 😀
This sound delicious. Is nutritional yeast the same kind of yeast that you actually bake with? Turkey bacon is the staple in our house 🙂 YUM
Hi Anj,
No, nutritional yeast is a different thing. It isn’t an active yeast and has no rising properties. You can find nutritional yeast in in the health food section of your grocery store. It’s a flaky yellow powdery looking stuff and it has a sort of cheesy nutty taste. I use it in a lot in my recipes because I love the umami flavour it provides! I’m a big fan of mushroom bacon in my house 😀
OMG, this looks delicious!
Thank you Nancy!
Can this be made yeast free? I just learned I’m sensitive to yeast and am looking for new ideas. No yeast, dairy, or eggs.
Hi Staci,
Welcome! Yes, the yeast here is for flavour. So it might be a bit bland, but it will work fine, just add more seasonings as desired. Enjoy!
Can this be made with macadamia nuts??
Welcome Madelyne!
I don’t see why not. I haven’t tried it myself, but usually macadamia nuts work great for any creamy textures as well. If you give it a try, let us know how it turns out 🙂
I thank you for bringing capers back into my life! hehe This is my new fav dressing. Ive made it 3 times in 2 weeks 🙂 The faux bacon adds something special for sure. tastes even better the next day! Thanks again!
Hi Susan,
Welcome 😀
So happy you love the dressing as much as I do! It does get better, I always make a double batch because you can never have too much delicious dressing around!
Do you have any substitutes for the capers? Or do you think it would work out without adding them?
You could just leave them out. I use them to replace the anchovy favour of non-vegan caesar salad dressings, but leaving them out won’t make a huge difference. You could also try a bit of the juice from a dill pickle jar.
This may b a funny question but do I put the lake in the dressing
Hi Jen,
The lake? Do you mean the kale? If you do, no don’t put it in the dressing. Just use the dressing on whatever kind of salad you like! (Doesn’t have to be kale).
How much kale do you use?
However much you like! The dressing makes enough for about 4 servings, so dress to your taste. 🙂
This recipe looks so great! I have been craving creamy salad dressings lately and have had my eye out for a creamed cashew based one 🙂
Also, this New Zealand based lady thanks you for NOT including a product like Vegannaise (sp?) in the ingredient list. There is literally nothing like that available here – and either way it is always way more awesome to make something completely from scratch!
Thank you Lissa! I try to use mostly whole foods, products like veganaise are convenient but I know not everyone has access to them. From scratch is totally the best!! This is honestly my favourite salad dressing recipe. I often double it so I can have monstrous salads all week long! haha
Does anyone know about how much dressing this recipe makes? Thanks! 🙂
Hi Natasha! It will make about 1 cup of dressing. Enough for about 4 servings.
About 1 1/2 cups. Or 3/4 of a pint jar. It’s wonderful!!!
Thank you for sharing! Glad you enjoyed it 🙂
Even my boyfriend liked it….that’s big because he likes to stick with his same old (non healthy) store bottle salad dressing. I LOVED it with lots of simulated bacon bits on top. I’ll have to make it for potluck, picnics this summer
Haha! Love the boyfriend test! …although mine seems to like everything I make, which isn’t a very good test. Isn’t it weird that those simulated bacon bits are actually vegan!? So glad you loved it…you are making me want to go on a picnic now.
Just made this for lunch and it was GOOD! Thanks so much for the recipe. 😀
Hi Kate. Yay! So glad you liked it too. 🙂
ohhhhhh mannn! You are speaking my language! I LOVE salads. I used to be very anti-salad (sad I know) and didn’t even eat one until I was in my early-mid 20’s. Now I have them every day, and like you, they are the main attraction not a side dish. My husband laughs, because I’ll sit with this HUGE serving salad bowl and eat right out of it. It’s the only one big enough to hold all the salad I want! I can’t wait to try this dressing, I’m printing it as we speak. My usual one does consist of vegenaise and it will be awesome to make a dressing without it. Rock on girlfriend!
Haha! Thanks Connie!! I too have serving bowl sized salads. If you’re going to eat a salad for a meal, it’s really the only way. I look at a salad fork and am always confused that it isn’t the larger one!