I love a good caesar salad, but don't love all the dairy that comes with most dressings. I've tested and tried making multiple vegan caesar dressings over the years, but I keep coming back to this one adapted from Oh She Glows!
I know, I know.. I used shrimp. I said the dressing was vegan, not the entire entree. That being said, it you prefer to go full vegan then swap out the shrimp for some garbanzo beans and it is just as tasty and filling!
Ceasar Dressing Ingredients:
1/2 cup raw cashews, soaked overnight (I usually just make this on the fly, so good trick is to boil your cashews for 20 minutes and they are ready to go!)
1/4 cup (60 mL) water
2 tablespoons (30 mL) extra-virgin olive oil
1 tablespoon (15 mL) lemon juice
1/2 tablespoon (7.5 mL) Dijon mustard
1 small garlic clove (you can add another if you like it super potent)
2 teaspoons capers
1/2 teaspoon fine grain sea salt and pepper
Add the cashews and all other dressing ingredients into a high-speed blender, and blend on high until the dressing is super smooth. You can add a splash of water if necessary to get it blending. Add salt to taste and adjust other seasonings, if desired.
Salad Base + Toppings
Shredded Kale + Romaine
Sliced Red Onions
Dry Roasted Unsalted Almonds
Sometimes I'll add cherry tomatoes and avocado
Grilled/sauteed shrimp or garbanzo beans
For the cheese, I throw a few cashew nuts in the blender and it taste just like parmesan cheese (to me at least)!