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VEGAN Caesar Salad Dressing

My Vegan Caesar Salad Dressing is creamy, rich deliciousness!

As a child, my two favorite salad dressings were caesar and greek. As I grew older, I became more conscious about what ingredients were in those salad dressings and decided to just cut them out of diet. That’s why I decided it was time to conquer the Caesar salad dressing with healthy ingredients that don’t limit you to only one serving!

Vegan Cashew Caesar Salad Dressing

Until today, I have not had a Caesar salad for such a long time! But man, oh man. This may be the best Caesar salad dressing I have ever had! It is ultra creamy and rich and straight up deliciousness!

I paired it with some crunchy chickpeas that are falafel seasoned as a substitute for your traditional croutons (I bought them at Whole Foods). Last but definitely not least, I had to add my parmesan cheese shavings to top it all off. Along with a dash of pepper!

Vegan Caesar salad Dressing Recipe

Just the looks alone of this salad make me hungry for more! The crunchiness of the chickpeas paired with the softness of the romaine lettuce and creaminess of the cashew-based Caesar salad dressing and saltiness of the parmesan cheese… YUM!!!

Healthy Caesar Salad Dressing Recipe

The ticket to making the perfect Caesar salad dressing is to make sure you use a food processor that is sure to blend all ingredients together smoothly and finely. Although it will still taste good if your blender doesn’t blend it completely, I truly recommend getting the salad dressing texture as close to a smooth, milky texture as possible!!

Healthy Caesar Salad Dressing Recipe

Let’s grab our aprons and begin cooking!

Print Recipe
5 from 1 vote

VEGAN Caesar Salad Dressing

Prep Time5 mins
Rest Time30 mins
Total Time35 mins
Course: Salad
Keyword: salad dressings
Servings: 4


  • 1 tsp. Dijon Mustard
  • 1 tbsp. Nutritional Yeast
  • 1/2 cup Roasted Cashews, soaked for at least 30 min.
  • Juice of 1 Lemon
  • 1-2 Garlic Cloves
  • 2 tbsp. Water
  • 1 tbsp. Extra Virgin Olive Oil
  • 1/4 tsp. Sea Salt
  • 1/4 tsp. Black Pepper


  • Soak the roasted cashews in water for a minimum of 30 minutes.
  • Strain the cashews so that they are no longer in water. Add the cashews, as well as all remaining ingredients, into a food processor or blender. Pulse until smooth and creamy.
  • Store in an air-tight container in the refridgerator for 3-4 days.

Hope you all enjoy! xxL

“No one can serve two masters, for either he will hate the one and love the other, or he will be devoted to the one and despise the other. You cannot serve God and money” Matthew 6:24 ESV

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