Vegan Caesar Dressing

This recipe was taught in a cooking class, Vegan Potluck Superstar with Krissy Ruddy.

Get the creamy, tangy, salty goodness of Caesar dressing – sans dairy and anchovies! Try it on greens with vegan coconut bacon and crumbled walnuts for a get-out-of-town good vegan Caesar salad. 

Prep Time

0 minutes

Cook Time

5 minutes


1 Cup


1⁄2 cup cashews (raw, soaked overnight)
1⁄4 cup water
2 tablespoons olive oil, extra virgin
1 tablespoon lemon juice
1⁄2 tablespoon Mustard, Dijon
1⁄2 teaspoon garlic powder
1 clove garlic (you can add another if you like it super potent)
2 teaspoons capers
1⁄2 teaspoon salt (fine grain sea salt)
1⁄2 teaspoon black pepper
1⁄2 tablespoon Worcestershire sauce (vegan (or 1/2 tablespoon liquid smoke and 1/2 teaspoon smoked paprika))


Soak cashews in a bowl of water overnight, or for at least a few hours (f in a pinch, pour hot water over them and let stand 10-15 minutes. Drain and rinse. Add the cashews and all other dressing ingredients (except salt) into a high speed blender, and blend on high until the dressing is super smooth. You can add a splash of water if necessary to get it blending. Add salt to taste and adjust other seasonings, if desired.