Non-Dairy Caesar Dressing
Whip up a delicious non-dairy caesar dressing in under 5 minutes with this plant based recipe. It's made with cashews for a velvety texture, miso paste for a salty umami taste, and nutritional yeast for a cheesy flavor.
Servings 4 ¼ cup
Calories 203kcal
Equipment
- Blender preferably a blender cup
Ingredients
- ½ cup cashews or walnuts raw & unsalted
- ½ cup water
- 3 tablespoons extra virgin olive oil
- 1 tablespoon lime juice should get enough from 1 lime
- 2 teaspoons dijon mustard
- 1 teaspoon garlic powder or garlic clove (skin removed)
- 1 tablespoon miso paste
- 1 tablespoon nutritional yeast
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
Instructions
- Add all ingredients into a blender. A small blender cup works best for this small quantity. If you are sensitive to salt start by adding less and taste along the way as you add more to your preferred salt level.
- Blend for 1 minute or until creamy.
- 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. Enjoy!
Video
Notes
- This recipe makes ~1 cup of dressing
- Storage: Store in the fridge for up to 5 days or freeze for up to 6 months.
- Miso substitutions: any type of miso will work great. Substitutions: Worcestershire sauce, tamari, anchovy paste or soy sauce.
- Olive oil substitutions: any neutral flavored oils - olive oil, avocado oil and grapeseed oil are my favorites.
- Lime juice substitution: lemon juice.
- Nutritional yeast substitutions: dairy free parmesan or real parmesan if you consume dairy.
- Salt: any type of salt will work great, I use sea salt. You can use this salt conversion calculator depending on what type of salt you are using.
Nutrition
Calories: 203kcal | Carbohydrates: 8g | Protein: 5g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Sodium: 772mg | Potassium: 173mg | Fiber: 1g | Sugar: 1g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg