Vegan Cashew Caesar Salad Dressing Recipes

VEGAN CAESAR SALAD WITH CRISP CHICKPEAS

Vegan Caesar Salad With Crisp Chickpeas image

There are many ways to mimic the rich, creamy texture of emulsified, egg-based Caesar dressing: Tofu, vegan mayonnaise, aquafaba whipped with oil, the list goes on. Blended raw cashews prove themselves the best base in this version, which is fortified with garlic, mustard, miso paste and caper brine to achieve the tangy-salty-punchy balance found in the real deal. Crisp chickpeas and hand-torn croutons add a crunchiness that plays well with the velvety dressing.

Provided by Becky Hughes

Categories brunch, easy, lunch, quick, weeknight, salads and dressings, main course, side dish

Time 25m

Yield 2 to 4 servings

Number Of Ingredients 16

Ingredients

1/2 small loaf crusty bread, such as sourdough, torn into 1-inch pieces (about 2 cups)
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 (14-ounce) can chickpeas, drained, rinsed and thoroughly dried
1 large bunch lacinato kale, stems removed and roughly chopped into 1-inch pieces (about 4 cups)
1 large head romaine lettuce, roughly chopped into 1-inch pieces (about 6 cups)
1 cup whole (unroasted) cashews
1 snack-size (2-by-3-inch) sheet roasted nori, crumbled (optional)
1/4 cup nutritional yeast, plus more for serving
1/4 cup fresh lemon juice (from 1 to 2 lemons)
3 garlic cloves
2 teaspoons brine from a jar of capers
1 teaspoon Dijon mustard
1 teaspoon white miso paste
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

Heat the oven to 400 degrees. On a medium baking sheet, toss the bread with 2 tablespoons olive oil; season generously with salt and pepper. On a second baking sheet, toss the chickpeas with remaining 2 tablespoons oil; season generously with salt and pepper. Bake both until chickpeas and croutons are browned and crisp, stirring both halfway through, about 10 minutes for the croutons and 20 minutes for the chickpeas. Set aside.
While the chickpeas and croutons roast, prepare your dressing: To a high-speed blender, add all the dressing ingredients, plus 3/4 teaspoon kosher salt, 1/2 teaspoon pepper and 3/4 cup water; blend until completely smooth, 3 to 4 minutes, scraping down the sides with a rubber spatula every now and again. Set dressing aside. (You should have 1 1/2 cups).
In a large bowl, add the kale and the dressing. Using your hands, massage the kale until slightly softened. Add the lettuce, croutons and half the roasted chickpeas; toss to coat and season to taste with salt and pepper. Sprinkle with additional nutritional yeast. Top with remaining roasted chickpeas; grind black pepper over, and serve immediately.

VEGAN CASHEW CAESAR SALAD DRESSING

Vegan Cashew Caesar Salad Dressing image

Just 7 ingredients and only takes 5 - 15 minutes to make. This healthy oil-free salad dressing tastes just like the traditional version but it's SO much better for you! Great for dipping veggies as well.

Provided by Sam Turnbull • It Doesn't Taste Like Chicken

Categories Salad

Time 15m

Number Of Ingredients 7

Ingredients

1/2 cup raw cashews
1/2 cup water ((or as needed))
1/4 cup lemon juice
2 tablespoons nutritional yeast
1 tablespoon Dijon mustard
2 teaspoons capers
1 clove garlic

Steps:

If you have a high-powdered blender you can skip straight to step 2. If you have a regular blender, you may want to soften the cashews first to ensure they blend smoothly. To do this add the cashews to a small pot and cover with water. Bring to a boil and cook for about 10 minutes until the cashews are very tender. Drain and rinse with cold water before using.
Add the cashews to your blender along with all the remaining ingredients and blend until completely smooth, stopping to scrape the sides as needed. For a thicker dressing, use less water. Store in an air-tight container in the fridge for up to a week. The dressing gets thicker as it cools, great for dipping! If needed you can always add more water to thin as desired.

Nutrition Facts : Calories 110 kcal, Carbohydrate 8 g, Protein 5 g, Fat 7 g, SaturatedFat 1 g, Sodium 74 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving (about 3 tablespoons)

CREAMY RAW CASHEW CAESAR DRESSING

Creamy Raw Cashew Caesar Dressing image

If you're a huge Caesar salad fan like I am, you may have had trouble finding a plant-based dressing that compared to the creamy, garlicky, dairy-based dressings everyone knows and loves. Over the past 2 years I have tweaked this to be just right. Went vegan and thought you'd never have a tasty Caesar dressing again? You will be pleasantly surprised! Oil-free, totally raw (except the capers), and packed with all the health benefits of cashews! Store in a mason jar in the fridge for up to 7 days.

Provided by TrueCanadian

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Caesar Dressing Recipes

Time 5m

Yield 5

Number Of Ingredients 9

Ingredients

¾ cup raw cashews
½ cup distilled water
1 medium garlic clove
1 ½ tablespoons freshly squeezed lemon juice
½ tablespoon balsamic vinegar
½ tablespoon capers with brine
½ teaspoon sea salt
½ teaspoon Dijon mustard
¼ teaspoon freshly cracked black pepper, or to taste

Steps:

Combine cashews, water, garlic, lemon juice, balsamic vinegar, capers and brine, salt, mustard, and pepper in a cup-sized high-powered blender (such as Ninja® or Vitamix®). Blend until creamy.

Nutrition Facts : Calories 121.9 calories, Carbohydrate 7.7 g, Fat 9.5 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 1.9 g, Sodium 346.8 mg, Sugar 1.4 g

CREAMY CASHEW SALAD DRESSING

Creamy Cashew Salad Dressing image

I created this for my cousin who cannot eat (drum roll) dairy, soy, eggs, peanuts, or yeast. She wanted a creamy salad dressing, and after looking at others for inspiration, this is what we came up with. It is really nice, reminiscent of hummus, and pretty darn healthy! Please send notes and improvements!

Provided by Chelsea Wagner

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes

Time 5m

Yield 8

Number Of Ingredients 8

Ingredients

½ cup unsalted raw cashews
½ cup water, or more as needed
¼ onion
2 tablespoons olive oil
1 lime, juiced
2 cloves garlic, peeled
½ teaspoon dried basil
salt and ground black pepper to taste

Steps:

Combine cashews, water, onion, olive oil, lime juice, garlic, basil, salt, and pepper in a food processor or blender. Blend until completely smooth, 3 to 5 minutes. Add a little more water for a runnier dressing.

Nutrition Facts : Calories 80 calories, Carbohydrate 3.3 g, Fat 7.1 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 1.1 g, Sodium 21.2 mg, Sugar 0.7 g

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