Creamy Vegan Caesar Dressing (Ready in 10 Minutes)

This vegan Caesar dressing is creamy, tangy, and packed with savory flavor from capers and nutritional yeast. It tastes so close to the classic you might not even miss the anchovies and parmesan.

It comes together in just 10 minutes with a handful of simple ingredients, and it’s thick enough to cling to crisp romaine but can also be thinned out for a pasta salad. Keep a jar in the fridge for quick weekday salads.

Why This Dressing Works

Cashews give it a rich, creamy body without any oil, while capers and garlic bring that familiar briny, punchy Caesar flavor. The nutritional yeast adds a cheesy, savory note that ties everything together.

It’s the dressing I make when I want a big, satisfying salad but don’t have time to fuss. It’s better than anything store-bought, and you control exactly what goes into it.

Ingredients

• 1/2 cup raw cashews: no need to soak if using a high-speed blender; soak for 20 minutes in hot water if your blender is less powerful
• 1/3 cup water, plus more as needed: for blending, adjust to desired consistency
• 3 tbsp lemon juice: freshly squeezed gives the brightest flavor
• 2 tbsp capers, drained: or 1 tbsp caper brine for a more intense anchovy-like punch
• 1 tbsp Dijon mustard: adds tang and helps emulsify
• 1 clove garlic: start with 1 small clove; raw garlic can be strong
• 2 tbsp nutritional yeast: for that cheesy, savory depth
• 1/2 tsp salt: adjust to taste
• Freshly ground black pepper: to finish

Variations and Substitutions

• Nut-free: swap cashews with an equal amount of hulled sunflower seeds (soak them first) or use 1/2 cup of silken tofu
• No capers: use 1 tbsp of miso paste for a similar umami hit instead
• Garlic intensity: roast the garlic for a milder, sweeter flavor, or increase to 2 cloves if you love the bite
• Herb twist: add a handful of fresh parsley or basil for a green goddess vibe
• Spicy kick: a pinch of cayenne or a small chipotle in adobo gives it warmth

It’s also incredible on a hearty kale Caesar salad.

How to Make Vegan Caesar Dressing

Step 1: Blend the Cashew Cream

Add the 1/2 cup cashews, 1/3 cup water, 3 tbsp lemon juice, 2 tbsp capers, 1 tbsp Dijon, 1 clove garlic, 2 tbsp nutritional yeast, and 1/2 tsp salt to a high-speed blender. Blend on high for 45 to 60 seconds until completely smooth, with no visible cashew bits.

Step 2: Season and Adjust

Stop the blender and scrape down the sides. Taste the dressing and add another pinch of salt or a squeeze of lemon if it needs more brightness. If it’s too thick for your liking, blend in an extra tablespoon of water at a time until it reaches a pourable but still creamy consistency, about 2 more tbsp total.

Step 3: Dress Your Salad

Pour the desired amount of dressing over a big bowl of chopped romaine lettuce, add croutons if you like, and toss well to coat every leaf. Finish with plenty of freshly ground black pepper and an extra sprinkle of nutritional yeast for that classic Caesar look.

A Few Notes Before You Start

• Start with 1 small garlic clove. Raw garlic can be sharp, and you can always add more but can’t take it out.
• Capers are non-negotiable here—they give that briny, anchovy-like depth. Use the brine if you’re out of whole capers.
• Double the recipe on Sunday and you’ll have dressing for salads all week.

Make a bigger batch for the week:

Yield	Cashews	Lemon Juice	Capers	Dijon Mustard
1 cup (8 servings)	1/2 cup	3 tbsp	2 tbsp	1 tbsp
2 cups (16 servings)	1 cup	6 tbsp	1/4 cup	2 tbsp

Adjust water, nutritional yeast, and salt to taste.

Storing Leftover Dressing

Refrigerate: Store the dressing in a sealed jar in the fridge for up to 5 days. Serve Cold: The dressing is best cold or at room temperature; give it a shake or stir before using as it thickens in the fridge.

Frequently Asked Questions

Does it taste like anchovies?

It doesn’t contain any, but the capers and Dijon mustard provide a similar briny, savory kick that mimics the umami of anchovies.

Can I use this as a dip or spread?

Yes, the thick, creamy texture holds up well as a dip for raw veggies or a spread for wraps.

Can I freeze this dressing?

No, the cashew base does not freeze well—it turns grainy once thawed. Best to enjoy it fresh.