Creamy Cashew Caesar Salad Dressing
Try this Creamy Cashew Caesar Salad Dressing recipe, or contribute your own.
Try this Creamy Cashew Caesar Salad Dressing recipe, or contribute your own.
- 1 tablespoon dijon mustard
- 1 clove of garlic
- 2 teaspoons capers
- 1/2 cup unsalted cashews (if you don't have a high speed b soak cashews overnight and drain before using)
- 2 tablespoons of nutritional yeast
- 4 tablespoons lemon juice (about 1 lemon)
- 1/2 cup water (or if you used soaked cashews 1/4 cup + 1 t
- lettuce of choice (i used kale)
- any added seasonings you like such as coconut bacon
- Carbohydrate 2.902115000174 g
- Cholesterol 0 mg
- Fat 0.162701666952031 g
- Fiber 0.291616667552085 g
- Protein 0.313601666939764 g
- Saturated Fat 0.0126396666801914 g
- Serving Size 1 1 Serving (37g)
- Sodium 85.3515000183643 mg
- Sugar 2.61049833262192 g
- Trans Fat 0.0105141666744748 g
- Calories 10 calories
Step-by-step
- This is so simple. Ready? Chuck everything in the blender, then blend, blend, blend! Creamy delicious smoothness! It gets even thicker as it just hangs out waiting for you to use it. If you aren't using right away, store in an airtight container in the fridge for about a week.
Raw cashews do the heaviest lifting in this plant-based emulsion, transforming from hard kernels into a velvety base when pulverized alongside water. Without dairy fats, this recipe relies on the natural starches and high fat content of the nuts to coat greens evenly. When operating a standard blender rather than a high-speed model, soaking the nuts overnight softens their cellular walls so the blades can shear them into a smooth puree instead of leaving a gritty paste. Acid from fresh lemon juice cuts through the dense fat profile while simultaneously brightening the pungency of raw garlic.
Balancing Salt, Umami, and Acid
Nutritional yeast supplies glutamates that mimic the savory depth traditionally provided by parmesan cheese or anchovies. Capers contribute targeted salinity and sharp brine, replacing the cured fish element found in classic Caesar preparations. Mustard acts as a natural emulsifier, introducing lecithin to bridge the gap between water and cashew oils so the mixture remains cohesive rather than separating on the plate. Adjusting batch sizes requires maintaining the ratio of liquid to solids; doubling the nuts means increasing the blending liquid gradually to avoid straining the motor.
- If the dressing tastes overly sharp, add extra cashews two at a time to blunt the acidity of the lemon juice.
- Should the mixture seize into a thick paste during blending, incorporate water one tablespoon at a time until the blades spin freely.
- Store leftovers in a sealed glass container for up to seven days, keeping in mind that refrigeration firms the starches significantly.
