This is my all time favorite Vegan Caesar Dressing! So creamy and ready in just 5 minutes, this is a simple salad dressing you need in your fridge at all times.

a caesar dressing-covered spoon lifting out of a jar filled with dressing.

5-minute vegan caesar salad dressing

Can you believe this Vegan Caesar Dressing tastes just like the real thing? It’s ultra-creamy with hints of briny, garlicky, and umami flavors. Made with a cashew cream base and a handful of simple ingredients, it’s a must-have vegan salad dressing.

A traditional caesar dressing is made with egg yolks, anchovies, garlic, and parmesan cheese. This recipe replicates the same rich flavors and textures of the classic, but without any oil, eggs, anchovies, or vegan mayonnaise. How great is that?

In my opinion, no vegan caesar salad or kale caesar salad is complete without it. You can even put out a bowl as a delicious dip for vegan pizza, vegetables, cauliflower wings, and more! There’s never a bad time for caesar dressing.

cashews soaking in a glass bowl filled with water.

Ingredients needed (with substitutions)

  • Cashews – Raw, unsalted cashew pieces are best. When soaked in water and blended, they transform this dressing into a luxurious and creamy sauce. If you need a nut free version, I include a vegan mayo based recipe as well.
  • Water
  • Garlic
  • Lemon juice
  • Dijon mustard – Regular yellow mustard may work instead but you won’t achieve the same level of depth that dijon provides.
  • Capers – Think of capers as mini olives. They’re briny and pack a punch, making them one of the best substitutes for the anchovies you’d find in a classic caesar dressing.
  • Vegan Worcestershire sauce – Optional, but a delicious and umami-boosting addition. Soy sauce or tamari may work as a substitute.
  • Salt
the ingredients for vegan caesar dressing in a blender.

How to make vegan caesar dressing

Find the instructions with the full ingredients list, measurements, and directions on the recipe card below.

Begin by soaking the cashew pieces in hot water. If you have a powerful blender, you will only need to do this for about 5 or 10 minutes.

Drain the water and add the cashews to a blender. Add the remaining ingredients and some fresh water. 

Blend the dressing until it’s very smooth and creamy.

Once it’s ready, serve the cashew caesar dressing with caesar salad topped with vegan croutons and vegan parmesan. Enjoy!

freshly blended vegan caesar dressing in the blender bowl.

Serving suggestions

Besides using it as a creamy salad dressing, you can use caesar dressing as a:

Frequently asked questions

  1. Can you make it without nuts? Yes, you can make the dressing with 3/4 cup of vegan mayonnaise instead of cashews and water. For an oil free and nut free caesar dressing, make this recipe with my vegan tofu mayonnaise.
  2. Do you have to have a high powered blender? A blender with a powerful motor (like a Vitamix) does help, but it isn’t necessary. If using a regular blender, soak the cashews longer (or even overnight) and blend the dressing for a little longer as well.
  3. How long does vegan Caesar salad dressing last? The dressing keeps for about 1 week in the refrigerator when stored in a covered container (glass preferred).
  4. Is it freezer-friendly? Yes, it freezes quite well!
overhead view of vegan caesar dressing in a glass jar.

Want more vegan salad dressings?

a caesar dressing-covered spoon lifting out of a jar filled with dressing.
4.96 stars (25 ratings)

Vegan Caesar Dressing

This is my all time favorite Vegan Caesar Dressing! So creamy and ready in just 5 minutes, this is a simple salad dressing you need in your fridge at all times.
Prep: 5 minutes
Total: 5 minutes
Servings: 8 servings

Ingredients 
 

Instructions 

  • Soak the raw cashew pieces in hot water for 5 minutes. I heat up water in my electric kettle and pour it over the cashews to soak. If you don't have a high powered blender, you should soak them longer, several hours or overnight in order to get them very soft.
  • Drain the cashews and add to your blender. Add the remaining ingredients, including 3/4 cup fresh water, and blend until very smooth.
  • Serve with chopped romaine/kale or a mix, with vegan croutons and optional Vegan Parmesan for a delicious Caesar salad. Enjoy!

Notes

  1. Dressing will keep for up to 1 week in the refrigerator, and can be frozen.
  2. Mayo version – If you can’t have nuts, you can substitute 3/4 cup vegan mayonnaise (store bought or homemade) for the cashews and water. You will still need to blend in order to get the capers smooth. Or try my tofu mayonnaise if you want an oil free nut free recipe.

Nutrition

Serving: 1serving | Calories: 93kcal | Carbohydrates: 6g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 198mg | Potassium: 112mg | Fiber: 1g | Sugar: 1g | Vitamin C: 2mg | Calcium: 7mg | Iron: 1mg
Course: Salad
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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Comments

  1. It’s SO good! I make a batch every week! When I don’t have vegan Worcestershire sauce I use soy sauce instead! It works great too!

  2. This Caesar dressing recipe is absolutely amazing, and my family can’t get enough of it as a dip for veggies! It’s incredibly simple to make and far superior to anything you can buy at the store. Plus, it’s a healthier option too. Nora, you’re a lifesaver!

    1. I agree this is a fabulous veggie dip! I’m so glad you’ve discovered it, and that you love it! I appreciate your positive feedback and comments! Thank you!

  3. Tried making this last night and I am SO IMPRESSED! Absolutely delicious. I won’t ever use store-bought Ceaser dressing again!

  4. Our favorite caesar dressing recipe! Thank you for all of your wonderful recipes. It makes being vegan a breeze! 🙂

    1. You are welcome, Jen. I appreciate you using my recipes! Thanks for your awesome feedback and review!

  5. I haven’t been eating salads because I couldn’t find a dressing I like … until now! This dressing is so delicious! It’s a game changer for me. I’ve had a salad every day since I made it. I even sprinkled some nutritional yeast on top for that cheesy taste … so good! I didn’t soak the cashews, just threw everything in the Vitamix for a few minutes. It came out super creamy. Thank you for this amazing recipe!

    1. You bet, Lori! I’m thrilled you love the dressing! Thank YOU for sharing your fantastic feedback and review!

  6. Yum!! Delicious dressing, thank you for the recipe. I added one sheet of nori because I love that seaweed flavor.

    1. Hi Joyce. You can always leave the capers out. They could be replaced with green olives, pickle brine, or more lemon juice, if desired. Enjoy!

  7. Hands down the BEST Caesar dressing I’ve ever had, even before going vegan. Super easy to whip up and wonderful on romaine and kale, thank you!

    1. You are welcome! It’s awesome to me that you love the dressing! Again, thank you for sharing your wonderful feedback and review!

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