• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • About
    • About Sam
    • FAQ's about veganism
    • Press
  • Cookbooks
  • Recipes
  • Video
  • Contact
    • Reader Inquiries
    • Business Inquiries
  • Subscribe

It Doesn't Taste Like Chicken logo

go to homepage
Homepage link
  • About
  • Cookbooks
  • Recipes
  • Video
  • Contact
  • Subscribe
  • Join over 350,000 followers

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Vegan Dairy » Dips & Dressings » Vegan Cashew Caesar Salad Dressing

    May 28, 2014 111 Comments

    Vegan Cashew Caesar Salad Dressing

    46.9Kshares
    Jump to Recipe

    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!

    Vegan Cashew Caesar Salad Dressing! Just 7 ingredients and only takes 5 - 15 minutes to make. This healthy oil-free salad dressing tastes just like the traditional version but is SO much better for you! Great for dipping veggies as well. #itdoesnttastelikechicken #veganrecipes #wfpb

    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?

    Vegan Cashew Caesar Salad Dressing! Just 7 ingredients and only takes 5 - 15 minutes to make. This healthy oil-free salad dressing tastes just like the traditional version but is SO much better for you! Great for dipping veggies as well. #itdoesnttastelikechicken #veganrecipes #wfpb

    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.

    Vegan Cashew Caesar Salad Dressing! Just 7 ingredients and only takes 5 - 15 minutes to make. This healthy oil-free salad dressing tastes just like the traditional version but is SO much better for you! Great for dipping veggies as well. #itdoesnttastelikechicken #veganrecipes #wfpb

    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.

    Print Recipe
    4.95 from 34 votes

    Vegan Cashew Caesar Salad Dressing

    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.
    Prep Time5 mins
    Cook Time10 mins
    Total Time15 mins
    Course: Salad
    Cuisine: Italian
    Servings: 4 (makes about ¾ cup)
    Calories: 110kcal
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    Ingredients

    • ½ cup raw cashews
    • ½ cup water (or as needed)
    • ¼ cup lemon juice
    • 2 tablespoons nutritional yeast
    • 1 tablespoon Dijon mustard
    • 2 teaspoons capers
    • 1 clove garlic
    US Customary - Metric

    Instructions

    • 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.

    Notes

    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

    Serving: 1serving (about 3 tablespoons) | Calories: 110kcal | Carbohydrates: 8g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Sodium: 74mg | Potassium: 197mg | Fiber: 2g | Sugar: 1g | Vitamin C: 6mg | Calcium: 6mg | Iron: 1mg
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken


    Previous Post: « Cucumber Avocado Rolls
    Next Post: The Best Vegan Vanilla Cake (or Cupcakes) »

    Reader Interactions

    Comments

    1. Laura says

      February 09, 2021 at 12:28 pm

      So good and really has a good Cesar taste. My super picky teenage son rated it 6/10 which is impressive for this kid that hates anything new and is a Cesar salad freak! A couple more tries and I’m sure he’ll score even higher!

      Reply
    2. Yvie says

      June 02, 2020 at 8:42 pm

      Yessssss! This dressing is absolutely amazing!!! I crave salads so much more now - I’m so serious!!! The first time my roommate made it and I was blown away! I won’t make any other Caesar dressing recipe!

      Reply
      • Sam Turnbull says

        June 04, 2020 at 10:13 am

        Haha! Amazing!!

        Reply
    3. Liana Spyropoulou says

      April 20, 2020 at 12:56 pm

      Hi there! This recipe sounds delicious I would love to make it this week! Is there a substitute I could use instead of nutritional yeast? It has proven kinda hard to find those days...

      Reply
    4. Meg Selby says

      April 15, 2020 at 2:34 pm

      So, so great on our big lunchtime salad! This passed the taste test for my husband, which is not always easily accomplished. This will become a go-to recipe. Thanks!

      Reply
    5. Linda says

      April 13, 2020 at 2:19 pm

      Hello Sam! Thanks much for this EASY oil free Cesar dressing. This is the best tasting cashew dressing/sauce of any I’ve made. I actually love the taste. I will be making this again!

      Reply
      • Sam Turnbull says

        April 19, 2020 at 9:53 am

        Wonderful! So happy you love it, Linda 🙂

        Reply
    6. James Sider says

      March 01, 2020 at 12:39 pm

      How long can these dressings e kept in fridge

      Reply
      • Sam Turnbull says

        March 09, 2020 at 9:20 am

        3 - 5 days

        Reply
    7. Chris says

      April 18, 2019 at 1:47 pm

      Could I use almonds instead of cashews? Much cheaper.
      Thank you!

      Reply
      • Sam Turnbull says

        April 22, 2019 at 4:15 pm

        Yes, blanched almonds will work. Enjoy!

        Reply
        • Martha says

          September 29, 2019 at 11:20 pm

          I have 2 cups of soaked cashews that I made into cashew cream. How much should I use for this? Thank you

          Reply
          • Sam Turnbull says

            September 30, 2019 at 5:26 pm

            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.

            Reply
    8. Irene McDonald says

      January 17, 2019 at 3:52 pm

      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.

      Reply
      • Sam Turnbull says

        January 21, 2019 at 1:09 pm

        Sounds delish!!!

        Reply
    9. Stephanie Butcher says

      September 17, 2018 at 5:17 pm

      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!!!!!!!

      Reply
      • Sam Turnbull says

        September 21, 2018 at 5:47 pm

        So thrilled you enjoy the dressing so much, Stephanie! 🙂

        Reply
      • Linda says

        April 13, 2020 at 2:23 pm

        Loved your comments, especially for the ranch version of this. Thanks for the idea!

        Reply
    10. Cap'n Dave says

      September 12, 2018 at 8:22 am

      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!

      Reply
      • Sam Turnbull says

        September 13, 2018 at 9:52 am

        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!!

        Reply
    11. donna says

      August 24, 2018 at 8:01 am

      Do you think I could used cashew butter instead of grinding the raw cashew for this recipe?s

      Reply
      • Sam Turnbull says

        August 27, 2018 at 11:28 am

        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!

        Reply
    12. Saphena says

      July 29, 2018 at 9:06 pm

      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.

      Reply
    13. Hattie says

      October 18, 2017 at 5:15 pm

      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!

      Reply
      • Sam Turnbull says

        October 19, 2017 at 9:36 am

        Cashews are amazing!! So happy you enjoyed it, Hattie 🙂

        Reply
        • Abby says

          May 10, 2018 at 11:22 am

          Absolutely delicious. thanks for the recipe

          Reply
          • Sam Turnbull says

            May 12, 2018 at 10:09 am

            So happy you enjoyed it 🙂

            Reply
      • Mehret says

        January 17, 2018 at 6:35 am

        I am makeing it right now, thanks for sharing !!!

        Reply
        • Sam Turnbull says

          January 17, 2018 at 12:07 pm

          You're most welcome 🙂

          Reply
    14. Annissa says

      September 10, 2017 at 7:53 pm

      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!

      Reply
      • Sam Turnbull says

        September 11, 2017 at 9:30 am

        So happy you enjoyed it!

        Reply
      • SK says

        April 05, 2021 at 7:22 pm

        I’m so impressed with this recipe. To me the taste really does resemble Caesar dressing. I just need to work on the texture. I see an immersion blender in my future to really break up those cashews.

        Reply
    15. Chris H says

      March 27, 2017 at 8:16 pm

      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!

      Reply
      • Sam Turnbull says

        March 28, 2017 at 9:29 am

        Wow! Love it! So happy this has turned into a staple recipe for you 🙂

        Reply
    16. Jerry says

      January 17, 2017 at 11:32 am

      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!

      Reply
      • Sam Turnbull says

        January 19, 2017 at 1:27 pm

        Hahaha! That's awesome, I'm so happy you loved it Jerry 🙂

        Reply
    17. Fran says

      December 30, 2016 at 12:44 pm

      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?

      Reply
      • Sam Turnbull says

        December 31, 2016 at 9:55 am

        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!

        Reply
    18. Imel says

      November 03, 2016 at 4:19 pm

      Hi have to blend the kale??

      Reply
      • Sam Turnbull says

        November 04, 2016 at 9:14 am

        I updated the recipe so that it is a bit easier to read, the kale is just for your salad, so not blend it. 🙂

        Reply
    19. Carole says

      October 31, 2016 at 7:30 pm

      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.

      Reply
      • Sam Turnbull says

        November 02, 2016 at 10:46 am

        Hahaha you're very welcome Carole! 🙂

        Reply
    20. Porsche says

      August 19, 2016 at 10:25 am

      Would love to make this but We have a nut allergy. Can you substitute something for the cashews?

      Reply
      • Sam Turnbull says

        August 21, 2016 at 9:23 am

        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!

        Reply
    21. Pamela says

      July 28, 2016 at 6:35 pm

      Yay! I thought I would never be able to eat Caesar dressing again. I'm definitely trying this recipe.

      Reply
      • Sam Turnbull says

        July 28, 2016 at 6:52 pm

        Oh you absolutely can! I hope you love it 😀

        Reply
    22. Wendi says

      July 26, 2016 at 2:25 pm

      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.

      Reply
      • Sam Turnbull says

        July 27, 2016 at 9:09 am

        Haha awesome!! I'm totally addicted to this recipe as well. So many good uses 🙂

        Reply
    23. Kate says

      May 21, 2016 at 9:06 pm

      Dang! This dressing was so delicious I'm having it again tonight ^_^ Thanks Sam!!

      Reply
      • Sam Turnbull says

        May 22, 2016 at 9:49 am

        Haha! So happy you loved it so much, you're welcome! 🙂

        Reply
    24. Caroline says

      April 28, 2016 at 11:12 pm

      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.

      Reply
      • Sam says

        April 29, 2016 at 8:37 am

        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

        Reply
    25. Anna says

      April 17, 2016 at 12:15 am

      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!

      Reply
      • Sam says

        April 17, 2016 at 8:41 am

        Oh yay! So happy you loved it Anna. Dill sounds super yummy!

        Reply
    26. JC says

      March 20, 2016 at 7:19 pm

      Hi! Is there a brand of nutritional yeast that you recommend?

      Reply
      • Sam says

        March 21, 2016 at 10:00 am

        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!

        Reply
    27. Alyssa McCord says

      March 04, 2016 at 8:36 pm

      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...

      Reply
      • Sam says

        March 05, 2016 at 8:26 am

        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.

        Reply
        • Alyssa McCord says

          March 06, 2016 at 8:59 pm

          I will try it! I generally have a jar of this in my fridge at all times! 🙂

          Reply
          • Sam says

            March 07, 2016 at 8:51 am

            Haha! Me too!

            Reply
          • Joe says

            January 12, 2020 at 5:31 pm

            I would think it would last longer than a week. Has that been your experience?

            Reply
      • Willa Hope says

        December 08, 2019 at 12:47 pm

        Add more water

        Reply
    28. Aarika says

      December 14, 2015 at 9:44 pm

      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!

      Reply
      • Sam says

        December 15, 2015 at 9:20 am

        Yay! So happy I could help, and so happy you are loving my blog Aarika! 🙂

        Reply
        • Wanita says

          February 09, 2016 at 7:12 am

          I might be betanig a dead horse, but thank you for posting this!

          Reply
          • Sam says

            February 09, 2016 at 9:00 am

            Haha thank you's are always appreciated. You're very welcome Wanita 🙂

            Reply
    29. Michelle says

      November 01, 2015 at 12:28 pm

      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!

      Reply
      • Sam says

        November 02, 2015 at 9:43 am

        Oh yay!!!! That's awesome! Tempeh croutons!? What a fab idea! So happy you loved the recipe Michelle 🙂

        Reply
    30. Alyssa McCord says

      September 15, 2015 at 2:58 pm

      SO GOOD!!!!!! This is the first recipe I've made of yours and WOW! So very good! You are a beautiful genius!

      Reply
      • Sam says

        September 16, 2015 at 10:06 am

        Awww thank you!!! Yeah, it's still one of my most favourite dressing recipes 🙂

        Reply
    31. angie s says

      August 31, 2015 at 5:07 pm

      Dang. This was REALLY good!!! Thank you for a great recipe that I'll return to over and over!

      Reply
      • Sam says

        August 31, 2015 at 5:18 pm

        Haha! You're welcome Angie!! So happy you loved it 😀

        Reply
    32. Elise says

      July 23, 2015 at 12:23 am

      I can't wait to make this. Do you use raw or roasted cashews? Thank you.

      Reply
      • Sam says

        July 23, 2015 at 8:52 am

        Hi Elise!
        Raw cashews work best. Enjoy the recipe!

        Reply
    33. Anna says

      July 19, 2015 at 3:19 pm

      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.

      Reply
      • Sam says

        July 19, 2015 at 4:52 pm

        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).

        Reply
    34. Priscilla says

      July 12, 2015 at 6:38 pm

      Can almonds do the job??? :))

      Reply
      • Sam says

        July 12, 2015 at 9:17 pm

        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!

        Reply
    35. Christina says

      July 11, 2015 at 6:23 pm

      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!

      Reply
      • Sam says

        July 12, 2015 at 2:34 pm

        You're sooooooo welcome Christina! Haha. I hope you love it as much as I do!

        Reply
    36. Ole-E. Nesse says

      June 20, 2015 at 7:06 pm

      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

      Reply
      • Sam says

        June 21, 2015 at 9:40 am

        Haha! Thank you Ole-E.! So happy to have you here. I hope you love the recipe 😀

        Reply
    37. Anj says

      June 17, 2015 at 11:58 am

      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

      Reply
      • Sam says

        June 17, 2015 at 12:42 pm

        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 😀

        Reply
    38. Nancy says

      June 10, 2015 at 12:02 pm

      OMG, this looks delicious!

      Reply
      • Sam says

        June 10, 2015 at 1:02 pm

        Thank you Nancy!

        Reply
    39. staci says

      May 25, 2015 at 1:47 pm

      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.

      Reply
      • Sam says

        May 27, 2015 at 9:54 am

        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!

        Reply
    40. Madelyne says

      May 06, 2015 at 12:32 am

      Can this be made with macadamia nuts??

      Reply
      • Sam says

        May 06, 2015 at 11:40 am

        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 🙂

        Reply
    41. Susan R says

      April 29, 2015 at 11:17 pm

      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!

      Reply
      • Sam says

        April 30, 2015 at 11:11 am

        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!

        Reply
    42. Anonymous says

      April 20, 2015 at 1:28 pm

      Do you have any substitutes for the capers? Or do you think it would work out without adding them?

      Reply
      • Sam says

        April 20, 2015 at 9:47 pm

        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.

        Reply
    43. jen says

      February 04, 2015 at 7:02 pm

      This may b a funny question but do I put the lake in the dressing

      Reply
      • Samantha Turnbull says

        February 04, 2015 at 7:04 pm

        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).

        Reply
    44. Brittni says

      December 28, 2014 at 3:30 pm

      How much kale do you use?

      Reply
      • Samantha Turnbull says

        December 30, 2014 at 8:59 am

        However much you like! The dressing makes enough for about 4 servings, so dress to your taste. 🙂

        Reply
    45. Lissa @ Kitchen Rebellion says

      November 20, 2014 at 4:34 pm

      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!

      Reply
      • Samantha Turnbull says

        November 21, 2014 at 9:39 am

        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

        Reply
    46. Natasha says

      October 14, 2014 at 12:35 am

      Does anyone know about how much dressing this recipe makes? Thanks! 🙂

      Reply
      • Samantha Turnbull says

        October 14, 2014 at 2:51 pm

        Hi Natasha! It will make about 1 cup of dressing. Enough for about 4 servings.

        Reply
      • Anonymous says

        February 03, 2015 at 11:56 am

        About 1 1/2 cups. Or 3/4 of a pint jar. It's wonderful!!!

        Reply
        • Samantha Turnbull says

          February 03, 2015 at 5:29 pm

          Thank you for sharing! Glad you enjoyed it 🙂

          Reply
    47. Laura Lee says

      June 12, 2014 at 9:58 am

      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

      Reply
      • itdoesnttastelikechicken says

        June 12, 2014 at 10:27 am

        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.

        Reply
    48. Kate Blackburn says

      May 30, 2014 at 7:33 am

      Just made this for lunch and it was GOOD! Thanks so much for the recipe. 😀

      Reply
      • itdoesnttastelikechicken says

        May 30, 2014 at 11:22 am

        Hi Kate. Yay! So glad you liked it too. 🙂

        Reply
    49. Connie Trowbridge says

      May 29, 2014 at 3:24 pm

      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!

      Reply
      • itdoesnttastelikechicken says

        May 30, 2014 at 11:32 am

        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!

        Reply
        • Nena says

          April 22, 2020 at 3:14 pm

          Hello,
          Can I make this dressing and freeze it for later use?

          Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Join over 350,000 followers

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Hi friends!

    I'm Sam. Bestselling cookbook author and full-time vegan recipe creator! I LOVE vegan food, but it didn't start that way. As someone who comes from a from a family of hunters, butchers, and chefs I'm the last person I thought would go vegan. Here's my story →

    Footer

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    free email series

    5 Secrets to Vegan Food
    that Even Carnivores Will Love

    The best tips to satisfy your cravings!

    Copyright

    I love when you share! All of the images and text on this site is the property of It Doesn't Taste Like Chicken. Feel free to share photos and quotes with a link back to my original post. Do not share entire recipes, large bodies of text, or edit my photos in anyway without first obtaining permission from me. Social media shares are always welcome. Thank you!

    Affiliate Link Disclosure

    On this site, I sometimes use affiliate links. This means that if you were to make a purchase through one of these links, It Doesn't Taste Like Chicken would receive a small cut, at no cost to you.

    Privacy Policy

    Copyright © 2021 - It Doesn't Taste Like Chicken