Creamy Cashew Caesar Salad Dressing
A totally guilt-free dressing! Oil-free, no processed ingredients, vegan, and raw.
A totally guilt-free dressing! Oil-free, no processed ingredients, vegan, and raw.
- Carbohydrate 9.61341500271112 g
- Cholesterol 0 mg
- Fat 8.42838916695203 g
- Fiber 2.21011666511413 g
- Protein 5.60901416705148 g
- Saturated Fat 1.62353841668019 g
- Serving Size 1 1 Serving (38g)
- Sodium 91.5752500186583 mg
- Sugar 7.40329833759699 g
- Trans Fat 0.462061666674474 g
- Calories 126 calories
Step-by-step
- Soften the cashews by putting them in a medium pot and covering with water. Boil for about 10 minutes until the cashews are tender. Drain and rinse with cold water. Alternatively, you can soften the cashews by covering them with cold water in a bowl and letting soak for 4 hours or overnight.
- Add the drained cashews to a blender along with all the remaining ingredients and blend until smooth and creamy. Store in an airtight container in the fridge for about a week. It get's thicker once chilled, perfect for dipping.
Boiling raw cashews for exactly 10 minutes initiates the cellular softening required to achieve a dairy-like emulsion without adding oil. Raw nuts contain rigid cell walls that resist high-speed blending until heat breaks down their structural starches. Without this initial thermal breakdown or an alternative four-hour cold soak, the blades will leave micro-particles suspended in the liquid rather than shearing them into a uniform cream. High-speed blending then forces the liquefied fats and proteins to trap air, replicating the texture of a traditional oil-and-egg emulsion.
- Use a high-speed blender capable of reaching at least 20,000 RPM to pulverize the softened nut fibers completely.
- Rinse the boiled nuts under cold water for 30 seconds to halt residual cooking and cool the mixture before blending.
- Substitute fresh lemon juice with bottled varieties only in a 1:1 ratio, though bottled acid lacks the bright aromatic oils of freshly squeezed fruit.
- Store the finished emulsified liquid in a sealed glass jar at 38 degrees Fahrenheit for a maximum of seven days.
- Add the designated water gradually to the blender canister to control the final viscosity of the emulsion.
Chilling the mixture for two hours allows the starches to firm up further, yielding a thicker consistency ideal for coating hearty greens. Proper storage ensures the garlic compounds remain stable without turning bitter over time.
