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
Kirsti says
What's the role of nutritional yeast? I'm allergic to yeast - can I just leave it out?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Nutritional yeast is a non-active yeast (unlike yeast used for baking). It is used for flavor as it has a cheesy taste, but you can skip it and the recipe will still turn out fine. Enjoy!
Anne says
What can I sub for the capers
Jess @ It Doesn't Taste Like Chicken says
You could try green olives if you like them! Otherwise, you could omit.
Sherryl says
FABULOUS! Loved the taste! Soaking cashews now to make again!!
Jess @ It Doesn't Taste Like Chicken says
Yay!
Lisa Amerio says
Thank you so much for supplying this recipe all free of charge. This is the FIRST time I have actually cracked making a vegan dressing (using nuts as the base ) that works!! its tasty, creamy, so easy to make and store cupboard ingredients. (the magic happened because I cooked the cashew nuts for a good 20 mins beforehand in boiling water ) i do have a good blender but this is so far the best way. Thanks
Mark Stewart says
Can you use almonds instead of cashews?
🙂 Mark
Jess @ IDTLC Support says
Yes, you can blanched almonds. The taste and texture will be a bit different but should still be delicious!
Lisa says
This dressing is delicious! I love capers and mustard so I added a bit more of those -amazing. Even my very picky teenager loves it. Thanks so much!
Sam Turnbull says
Wonderful!
Debbie says
Excellent dressing - exactly what I was looking for, thanks!
Yojanna says
This recipe was amazing! Our salad tasted so much better with it. Thanks!
B says
Very Pleasantly surprised!!! Capers are so good....and good for you! Very tasty and easy. My favorite kind of recipes!
Nicole says
Amazingly simple and oh so delicious recipe!! Not to mention healthy & good for you <3 thank you for sharing this. Goes great with a kale salad!
Sam Turnbull says
You're most welcome, Nicole! I also love it on kale 🙂
Helen says
I substituted the cashews with hemp hearts and it was totally amazing! So creamy and flavorsome! I'm so happy to have found this simple vegan Caesar dressing...you're the best!
Sam Turnbull says
Aww thank you Helen! I will have to try the hemp heart variation 🙂
Mary D says
okay, I havent made this yet, but looking forward to. Thank you for your excellent site and work. All you are doing looks fabulous and I will be visiting here often I suspect.
Laura says
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!
Yvie says
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!
Sam Turnbull says
Haha! Amazing!!
Liana Spyropoulou says
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...
Kat says
I added some store-bought vegan parmesan (Earth Island brand) and it tasted very good!
Meg Selby says
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!
Heidi says
This recipe sounds amazing! Do you have a substitution suggestion for capers?
Jess @ IDTLC Support says
You can simply omit if desired.
Linda says
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!
Sam Turnbull says
Wonderful! So happy you love it, Linda 🙂
James Sider says
How long can these dressings e kept in fridge
Sam Turnbull says
3 - 5 days
Chris says
Could I use almonds instead of cashews? Much cheaper.
Thank you!
Sam Turnbull says
Yes, blanched almonds will work. Enjoy!
Martha says
I have 2 cups of soaked cashews that I made into cashew cream. How much should I use for this? Thank you
Sam Turnbull says
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.
Irene McDonald says
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.
Sam Turnbull says
Sounds delish!!!
Stephanie Butcher says
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!!!!!!!
Sam Turnbull says
So thrilled you enjoy the dressing so much, Stephanie! 🙂
Linda says
Loved your comments, especially for the ranch version of this. Thanks for the idea!