Vegan Cashew Caesar Dressing

This crowd-pleasing cashew caesar dressing is creamy, tangy, and funky. Made without eggs, anchovies, or oil, it’s totally plant-based and can be made in advance.

Cashew caesar dressing has been in my recipe arsenal for many, many years, and I’ve finally come to the conclusion that: it deserves its own dang page here.

I first encountered the concept while photographing the Compassionate Cuisine cookbook (way back in 2017!) and I’ve been making my own spin on it since.

This salad dressing is rich and creamy while being completely oil-free. It’s tangy, bright, and super funky, which is exactly what we all love about the traditional version. Particularly beloved at dinner parties and holidays at my house, the vegan caesar salad is always the first platter to be emptied.

Quick Recipe Summary

• What: Vegan caesar dressing made with a base of cashews, plus the combo of capers and miso to replace that funky flavor of anchovies from the original.
• Why You’ll Love It: It’s easy to make, rich and creamy, and keeps well in the fridge for a whole week.
• How: You start by soaking raw cashews in boiling water to soften them. Then you blend the cashews with the other ingredients and the dressing is ready!

Key Ingredients + Substitutions

• Raw Cashews: Give the dressing a rich, creamy foundation. Do not use roasted nuts, as their flavor is too strong. (If you’re allergic to cashews, substitute with blanched almonds or raw sunflower seeds.)
• Capers: Instead of the traditional anchovies, this plant-based dressing relies on capers for that briny, funky flavor. (If you’re not usually a fan of capers, don’t worry – their flavor is mellowed out by the other ingredients here. Do not skip them!)
• Miso: This salty soybean paste adds savoriness and rounds out all the other flavors.
• Mustard: Use Dijon or brown.
• Lemon Juice: Feel free to squeeze fresh lemons or use bottled juice.

How to Make Cashew Caesar Dressing (Step-by-Step Photos)

Find the complete instructions with ingredient amounts in the printable recipe card below.

Step 1: Soak the Cashews

Cover the nuts with boiling water and set them aside for 30 minutes (or up to several hours). This softens the nuts and helps them blend into a creamy dressing later.

Step 2: Combine with the Other Ingredients

Drain the cashews and add all the other ingredients to the blender, along with fresh water. Blend until completely smooth; make sure the dressing is not at all gritty before transferring it out of the blender.

Note: This recipe is designed for a blender, not a food processor. A food processor is great for a lot of things, but an ultra-smooth caesar dressing is not one of them.

Step 3: Chill Before Serving

Transfer dressing to a lidded jar/container and place in the fridge. For best results, chill for at least 30 minutes before serving so the flavors have a chance to meld.

Serving Suggestions

This dressing is best drizzled over crunchy romaine lettuce like a traditional caesar salad. (It’s also great on massaged kale!)

How to Make These Crunchy Breadcrumbs

Instead of classic croutons, I love to finish caesar salad with toasted panko breadcrumbs. Here’s how to make them:

Heat a small skillet over medium heat and add 1 tablespoon olive oil. Add 1/2 cup plain panko breadcrumbs with a pinch of salt and stir to coat them in the oil. Cook, stirring frequently to prevent burning, until they’re nicely browned all over, 3 to 4 minutes. Then turn the heat off and stir in 1 tablespoon nutritional yeast.

Storage Info

Cashew caesar dressing is excellent for meal prep. When stored properly – in an airtight container in the fridge – it will keep for up to 7 days.

More Homemade Dressings to Try

• Peanut Butter Salad Dressing
• Sun-Dried Tomato Dressing
• Sesame Ginger Dressing
• Cilantro Tahini Dressing

Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.

The Full Recipe