There’s something about Caesar salad that’s so appealing, maybe it’s the creaminess or the tartness from the lemon and mustard. This salad dressing in general is amazing you’ll forget it’s completely plant based and vegan. Before I transformed my eating habits, there was no better Caesar salad than Carrabba’s am I right? If you don’t know, Carrabba’s is an Italian chain restaurant. It was weird the first few times going and not getting the Caesar salad but this recipe didn’t make me miss it very much because this is just as good. It’s creamy, tart, and extremely flavorful from the garlic. This is one of the make ahead dressings because all the flavor will come out later.
If you aren’t making your own salad dressings at home from scratch, then I highly recommend you rethink that! While store bought dressings are tasty they contain a lot of preservatives that keep them on the shelves and if you’re plant based, finding a good creamy dressing without eggs and dairy is nearly impossible. If you have a blender at home, then you need to make this right now. If you’ve been reading along you know that I’m always raving about the Vitamix blender. Here’s the thing, I have the 5300 Blender and the first time I tried to make this dressing it didn’t work because the base was too wide. As I was trying to blend cashews they all spurted towards the sides while the blade kept spinning not able to blend up anything. So my recommendation is to use a blender with more of a skinny base like this affordable one or to double the recipe.
If you don’t have a high speed blender, have no fear. You can use any blender just make sure you soak your cashews overnight. The longer you soak them the creamier your dressing will become. When I was chilling the dressing overnight I found that the texture became a little bit thicker so if this happens to you, don’t worry, just add a little bit of water to thin it out to your preference. With any salad, I recommend adding the dressing on upon serving so it’s fresh and your lettuce doesn’t wilt or absorb the dressing. I hope you love this vegan twist on Caesar dressing as much as I do.
- Kale and iceberg lettuce chopped
- Sliced green onion (optional)
- Capers (optional)
- ½ cup raw cashews soaked overnight
- ¼ cup water or more to make it creamier
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon red wine vinegar
- Dash of hot sauce
- 1 tablespoon Dijon
- ½ teaspoon garlic powder
- 3 cloves of roasted garlic
- 2 teaspoons Worcestershire
- 2 teaspoons capers
- salt and pepper to taste
- In a bowl toss the ingredients for the salad together
- In a blender add all the ingredients for the dressing and blend until smooth and creamy. Add more water if needed to reach the desired texture. Serve the salad with the dressing.