Vegan Caesar Dressing

by Aug 7, 2023

Urban Remedy had me addicted to their Vegan Caesar for awhile, but then I got tired of buying wilted greens in a plastic tub with little plastic cups of capers, crumble, and dressing. So, I set out to create a dressing that would satisfy my lunch cravings and be fresher and better. The best launch points I found were from the New York Times and Oh She Glows Vegan Caesars, so this is sort of a hybrid of those two. Once you have the dressing made, you just need romaine or kale (or both), parmesan, and something crispy and crunchy like crispy garbanzos or lentils and you have salad! (I’m in a lentil phase because they stay crisp for days whereas the garbanzos are only really crispy the day you make them.)

Vegan Caesar Dressing

2–4 servings; adapted from Oh She Glows and New York Times Vegan Caesars


  • 1 cup raw cashews, soaked and drained
  • ½ cup water
  • ¼ cup nutritional yeast Bragg's brand is good
  • ¼ cup lemon juice, freshly squeezed from 1–2 lemons
  • 2 or 3 garlic cloves, thinly sliced depending on size and potency
  • 1 teaspoon capers in brine + 1 teaspoon caper brine
  • 1 teaspoon Dijon mustard Edmond Fallot
  • 1 teaspoon white miso
  • ½ teaspoon salt
  • ½ teaspoon black pepper, freshly ground

Serve with romaine or a mix of romaine and shredded kale, crispy lentils or garbanzos, grated Parmesan, and additional capers


  1. If you have the time, soak the cashews in water for a couple hours or up to overnight. Refrigerate if going on the long side. After soaking drain and rinse with fresh water.

    If you don't have time, add the raw cashews to the food processor with the ½ cup water and let it do a mini soak while you gather the remaining ingredients. It'll still work out, it just may not have as smooth and creamy of texture.

  2. Add to food processor: drained raw cashews, water, nutritional yeast, lemon juice, garlic, capers, caper brine, Dijon, white miso, salt and pepper. Whir until creamy, a couple minutes should do it. Transfer to a glass jar for storage and refrigerate.

    Bring to room temperature before adding to salad greens, that way it will mix better.

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