Vegan Caesar Dressing without Capers
Ingredients
- ½ cup raw cashews, soaked in hot water for at least 30 minutes
- 3 crushed garlic cloves (if using large cloves, only use 2)
- ⅓ cup + 2 tablespoons water
- 1 tablespoon green olive juice (or sub pickle juice)
- 1 tablespoon lemon juice
- 1 tablespoon organic dijon mustard*
- ½ teaspoon tamarind sauce (or sub with coconut aminos)
- ¼ scant teaspoon salt
Instructions
- Prep cashews: soak cashews in hot water for at least 30 minutes before blending.
- Blend: add all ingredients to a blender and blend until smooth. Add an additional teaspoon of water at a time to thin the dressing if needed.
Notes
Raw cashews should be unsalted and unroasted.
*Most dijon mustards are vegan, however a few are made with wine or honey. Organic variations are commonly free from both of these ingredients, but double check the label and/or use a certified vegan option. I use Whole Foods 365 Organic Dijon Mustard, check out this post for more options.
The dressing will thicken as it chills in the fridge. Add a teaspoon of water at a time and stir well, repeat until it thins to desired consistency.
Pair with this vegan caesar salad with roasted chickpeas and grilled tofu
Recipe adapted from The Beet.
If you made this recipe, I'd love to know your thoughts on it. Please leave a review and star-rating below, I can't wait to connect!