Vegan Caesar Dressing

November 28, 2020

This is a creamy, cauliflower based dressing with all the same delicious flavor as your favorite Caesar Dressing.

VEGAN CAESAR DRESSING (OIL-FREE)

  • Author: Brand New Vegan at brandnewvegan.com
  • Prep Time: 20 min
  • Total Time: 20 min
  • Yield: 4 servings 1x
  • Category: Salad Dressings
  • Method: Blender
  • Cuisine: American
  • Diet: Vegan

INGREDIENTS:

  • 1/4 cup raw cashews
  • 3/4 cup riced cauliflower
  • 3/4 cup water
  • 3 Tbs lemon juice
  • 2 Tbs nutritional yeast
  • 3 tsp minced garlic
  • 3 tsp dijon mustard
  • 2 tsp capers
  • 1 tsp vegan worchestershire sauce
  • 1 tsp white miso
  • ground pepper to taste

Ingredients (If you wish to double the recipe—2x!):

  • 1/2 cup raw cashews
  • 1 1/2 cup riced cauliflower
  • 1 1/2 cup water
  • 6 Tbs lemon juice
  • 4 Tbs nutritional yeast
  • 6 tsp minced garlic
  • 6 tsp dijon mustard
  • 4 tsp capers
  • 2 tsp vegan worchestershire sauce
  • 2 tsp white miso
  • ground pepper to taste

Ingredients (If you wish to triple the recipe—3x!):

  • 3/4 cup raw cashews
  • 2 1/4 cup riced cauliflower
  • 2 1/4 cup water
  • 9 Tbs lemon juice
  • 6 Tbs nutritional yeast
  • 9 tsp minced garlic
  • 9 tsp dijon mustard
  • 6 tsp capers
  • 3 tsp vegan worchestershire sauce
  • 3 tsp white miso
  • ground pepper to taste

INSTRUCTIONS:

  1. Soak the cashews in hot water for at least 20 min (1-2 hours if not using a high speed blender)
  2. Drain and add to blender along with all the remaining ingredients
  3. Process until smooth and creamy, scraping down the sides as needed
  4. Store in a glass cruet or jar in the refrigerator for 3-5 days. 

Notes:

• What is miso?


At its most basic, miso is a fermented paste that’s made by inoculating a mixture of soybeans with a mold called koji (for you science folks, that’s the common name for Aspergillus oryzae) that’s been cultivated from rice, barley, or soybeans.The three basic types of miso include white, yellow, and red; as a general rule of thumb, white miso is the mildest, yellow miso is more fermented, and red miso is the most assertive fermented flavor.

How did you vary this recipe? Please share in the comments. Thank you for sharing!

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