This is one of my favourite, can’t go without salad dressings. It is so creamy and might just be the best caesar salad dressing I have ever had. The best part is it’s homemade, which means it doesn’t include any of those preservatives or low quality oils and refined sugars found in most store bought dressings.
Next time you are going to a party, offer to make the caesar salad. No one will disagree, since it is usually loved by all. They will have no idea that it’s vegan or made with cashews.
Cashews not only give it the thick and creamy texture, but offer you a boost of the amino acid L-trypophan which acts as a natural anti depressant!
Creamy Cashew Caesar Salad Dressing
1.5 T capers, with liquid
2 cloves garlic (or try garlic scapes for a more mild flavour!)
2 T lemon juice
2 t dijon
1 T apple cider vinegar, preferable Bragg’s raw unfiltered
1 T light miso paste (made from soy beans, can be found at health food store or asian market)
1/2 cup raw, unsalted cashews, soaked for 2-3 hours
1/2 t salt
3/4 t pepper
1/4 cup water
Soak cashew for up to 3 hours. Place all ingredients, except oil, in a blender and blend until smooth. Slowly begin adding oil. Add more water if required (sometimes the dressing is too thick for the blender.) Add more or less garlic based on your preferences.
Right now I am loving this dressing with fresh, soft, kale leaves, but it is just as great with mixed greens or classical romaine.
Feel free to add croutons or parmesan. I have also been making tempeh “bacon bits” which are amazing and satisfy just as much as bacon. The latter is also an option if you can get good quality.