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dairy free caesar salad dressing being poured over kale with a lemon wedge on the side of the white plate.

Non Dairy Caesar Dessing (using miso & cashew)

  • Author: Rachael
  • Total Time: 5 minutes
  • Yield: 1 cup 1x
  • Diet: Vegan


This easy creamy caesar dressing has all the best vegan swaps (like cashews & miso) without sacrificing any of the flavor. Taste for yourself!


  • 1/2 cup cashews or walnuts 
  • 1/2 cup water
  • 3 tablespoons olive oil
  • 1 tablespoon lime juice (from 1/2 lime)
  • 2 teaspoons dijon mustard 
  • 1 teaspoon garlic powder (or 1 garlic clove, skin removed)
  • 1 tablespoon miso paste
  • 1 tablespoon nutritional yeast 
  • 1/2 teaspoon sea salt 
  • 1/2 teaspoon pepper 


  1. Add all ingredients into a blender. If you are sensitive to salt start by adding less and taste along the way as you add more to your preferred salt level. 
  2. Blend for 1 minute or until creamy. 
  3.  If you prefer your dressing more runny add 1 tablespoon of water at a time and blend for a few seconds until your desired consistency is reached. 


  • Cashew Tips & Substitutions: raw & unsalted work best. If you have time soaking the cashews at room temperature for up to 24 hours ahead of time will make them more creamy and easier to blend. Substitution: walnuts.
  • Miso Substitutions: any type of miso will work great. Substitutions: Worcestershire sauce, tamari or soy sauce.
  • Olive Oil Substitutions: any neutral flavored oils - olive oil, avocado oil and grapeseed oil are my favorites.
  • Lime Juice Substitutions: lemon juice.
  • Nutritional Yeast Substitutions: dairy free parmesan or real parmesan if you eat dairy.
  • Salt: any type of salt will work great. 
  • Storage: Store in the fridge for up to 5 days or freeze for up to 6 months. 
  • Prep Time: 5
  • Category: Dressing
  • Method: Blended
  • Cuisine: Italian

Keywords: miso caesar salad dressing, non dairy caesar salad dressing, cashew caesar salad dressing