Caesar Salad has always been a favorite of mine. I bought a lot of pre-made Caesar dressings in my vegetarian days, before I turned the bottle over and realized that it had anchovies in it. (Why would a salad dressing contain fish?) I went Caesar-less for many years, but then I learned that creamy dressings could be easily made with blended cashews.
I make vegan Caesar salads often now using a dressing made with raw cashews, lemon juice, and capers to mimic the briny flavor of the non-vegan variety. Sometimes I use a little seaweed, too. I love making Caesar salad with romaine lettuce as a base, but it’s also really great with kale.
I’ve had a few people reach out to hire me for private cooking classes recently, and most of them have requested nut-free recipes due to food allergies. I love a good challenge, so I headed into the kitchen to experiment.
The nut-free requests got me thinking about just how many cashews I go through. I make cashew dressings, sauces and cheeses so frequently that I have a standing order with Amazon for a 5-pound bag every three months. That’s a lot of nuts! Maybe it’s time to cut back a little.
Silken tofu easily blends up smooth and creamy. I like to use it in desserts, but it works perfectly in dressings and sauces, too. So for this recipe, instead of using cashews, I’ve used silken tofu.
Vegan Caesar Salad Dressing
- 1 (12.3 ounce) package soft silken tofu
- ¼ cup lemon juice
- 2 cloves garlic
- 1 tablespoon capers
- 2 teaspoons mellow white miso
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
Mix all of the ingredients together in a high-speed blender or food processor until smooth and creamy.
Refrigerate until ready to use.
Other salad dressings you might enjoy include:
- Vegan Ranch Dressing
- Vegan Green Goddess Dressing
- Ginger Miso Dressing
- Creamy Chipotle Lime Dressing