💭 Why you’ll love this recipe
Vegan and gluten-free dressing. This delicious dressing gives you the garlicky burst of a creamy Caesar dressing without dairy or gluten! Easy to make ahead. This recipe comes together in literally five minutes, and will stay in the fridge for up to a week! Perfect pairing for salads and sandwiches. This is such a creamy consistency, and goes great on salads (like a traditional vegan Caesar salad, or this Brussels sprouts Caesar) or on sandwiches!
Variations & Substitutions
Raw cashews. Soak it in water for at least two hours to soften before blending for a creamy base. Dijon mustard. If you’re out of Dijon mustard, you can substitute with yellow mustard or stone-ground mustard. You can also use a pinch of mustard powder for a milder mustard flavor. Add a small amount of miso paste, tamari, or vegan Worcestershire sauce for an umami flavor!
📖 How to make vegan Caesar dressing
Adjust the consistency of the dressing. For a thicker dressing, use less water when blending. If you prefer a thinner consistency, add more water, a tablespoon at a time, until you reach your desired thickness. Use a high-speed blender for best results, especially if you don’t have time to soak the cashews overnight. A high powered blender will give you a thick and creamy dressing with almost no effort.
🍴 How to serve Caesar salad dressing
This creamy vegan Caesar dressing is a versatile sauce that can be paired with a lot of dishes! Three of my favorite, unique ideas for using this dressing are: In a blender or food processor, combine the soaked cashews, water, lemon juice, Dijon mustard, minced garlic, chopped capers, salt, and black pepper to taste.
Make Caesar salad - Of course! My favorite is this Brussels Sprouts Caesar salad with rosemary, pistachios, and garlic. Slather it on tacos - I love adding this to my Gochujang cauliflower tacos because it adds an additional layer of umami to the already umami-rich cauliflower. Add it to sandwiches or roasted vegetables - This makes an excellent base layer for any roasted veggies (e.g. whole roasted cauliflower, Brussels sprouts, asparagus, etc.) and you can also add it to a nice slice of bread as a base for sandwiches!
🍴Storage and reheating suggestions
You can store this vegan dressing in an airtight container in the fridge for 5-7 days. I typically use a small mason jar or any glass jar with a lid to store the dressing and it’s worked out just fine! If you want to make a larger batch, I highly suggest not adding the water until you’re ready to add it to the salad, as separation may occur. This way, you can also use the paste as a condiment.
🍴 More delicious salad dressings
Don’t forget to try out my other salad dressing recipes: If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
📖 Recipe
Note: This recipe was originally published on March 3, 2020. It was updated on 5 July, 2021 to include more helpful tips and a slight variation to the recipe.
