Creamy Caesar Salad Dressing

Creamy Caesar Salad Dressing Recipe

Caesar Salad was a favorite in our house when I was growing up. It can be hard to find a good Caesar dressing without anchovies, let alone without any dairy or eggs – so finding a vegan alternative that also tastes great is quite a feat. I have only ever found one store bought vegan-friendly Caesar dressing, and while it sure makes it easy for a quick dressing when you don’t have the time to boil cashews, nothing quite beats homemade. I took it upon myself to try making my own dressing, and it took a lot of trial and error and failed salads before I came up with a vegan Caesar salad dressing that tastes like the real deal. This cashew based Caesar salad dressing will be my go-to from here on out, and I highly recommend it to anybody who loves a good dairy-free Creamy Caesar Salad Dressing! 

Here is the recipe for my homemade Creamy Caesar Salad Dressing:

3/4 Cups Raw Cashews
3 Garlic Cloves
3/4 Cup Water
1 Tbsp Olive Oil
1 Tbsp Vinegar
2 Tbsp Lemon Juice
1/2 tsp Salt
1 tsp Dijon Mustard
1 tsp Nutritional Yeast


In a small saucepan full of water, boil the cashews for 15 minutes, then drain the water.

Add the boiled cashews and all remaining ingredients to a food processor or high powered blender, and blend on high until the dressing is smooth and creamy (approximately 60 seconds).

Transfer the dressing to a jar or container with a lid, and refrigerate for at least 1 hour.

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