Description
Creamy, tangy, full of flavor, this healthy Vegan Creamy Caesar Dressing is life changing deliciousness! Not only is it fast, easy and perfect for salads and dipping veggies, but it tastes just like the real deal. Deliciously punchy undertones of vinegar goodness with rich velvety flavors will hook you with the first bite. Take your favorite salads and veggie bowls to the next level with this fabulous dressing; it is sure to absolutely delight your taste buds, making it this week’s awesome Whip It Up Wednesday recipe.
Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, no highly processed ingredients, and gluten free.
Ingredients
- ½ cup raw cashews
- 2 Tablespoons water
- 4 Tablespoons distilled white vinegar
- 2 teaspoons lemon juice
- 2 Tablespoons unsweetened plain plant milk
- ¼ teaspoon molasses (optional)
- 1 Tablespoon white miso *
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons capers
- 1/8 teaspoon dried ground mustard powder
- 1 teaspoon nutritional yeast
- ¼ teaspoon sea salt (+/-) *
- ¼ teaspoon black pepper
Instructions
- In a small bowl, cover the raw cashews in boiling water, set aside to soak for 20 minutes (or fast method, place raw cashews in a small pan, cover with water and boil for 10 minutes, then briefly rinse with cold water to cool them down).
- In the meantime, measure out all your remaining ingredients directly into the high-speed blender, then set aside.
- After 20 minutes (or 10 with quick method), drain the cashews and discard the water, then add the cashews into the high-speed blender with all the dressing ingredients and emulsify until smooth.
- Taste test the dressing and add more seasonings, if needed.
Notes
*Miso: We used Miso Master Organic Mellow White Premium Lite Miso, Certified Gluten Free. Miso really lends itself to balancing flavors when you don’t use oil. You can also substitute with chickpea miso for a soy free version.
*Tips: Refrigerating the dressing can cause it to thicken up, you may wish to add a splash of water to thin out, if needed.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Chickpea “Croutons”: Drain and rinse one 15 oz. can of chickpeas and place them in a bowl. Sprinkle with garlic powder, onion powder, sea salt, black pepper, and sweet paprika, mix well to evenly coat the chickpeas. Then place them on a parchment paper lined baking sheet and bake in a 400 F oven for 10 minutes, longer if you want them crispy.
*Serving: Makes approximately 3/4 cup of dressing.
*Storage: Refrigerate and use within 5 days.