The Only Salad Dressing You'll Ever Eat Again

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Plant-Based Caesar Dressing

It’s good on EVERYTHING!

Though my household is not vegetarian or vegan, I try to balance our diets with plant-based recipes. Let’s be honest. If not, I have a feeling Aaron would eat only chicken wings for every meal.

It’s just the two of us, so I don’t have many tastebuds to please. But when it comes to plant-based food, sometimes non-vegetarians/non-plant-based folks are skeptical. This salad dressing is guaranteed to please just about everyone—even the dissenters.

What I like the most about this salad dressing is that it doubles as a condiment. Traditionally, it is used as a caesar salad dressing. But it is delicious with french fries, pasta, roasted veggies, and more. And it is possibly the only condiment or dressing you’ll ever eat again.

In the past, I’ve made other salad dressings. But they were oil-based and a total pain in the ass to store. They had to be refrigerated. And when I wanted to use them, I had to bring it back to room temperature. Or the salad dressing wasn’t very versatile. With a ton of work to do, and not much spare time, it’s important that what I make in the kitchen is fast and ready-to-use. And, ideally, it can be used widely in various recipes and dishes. This cashew-based recipe checks all of those boxes.

As long as you soak the cashews overnight, it will only take about five minutes to make. And it really is important that you soak the cashews long enough. On my first round of making this dressing/condiment, I just soaked them for a few hours, thinking it wouldn’t matter. Oh, it does, friends. My dressing, though still delicious, wasn’t creamy and smooth. Instead, it was a little lumpy. Learn from my mistakes.

The recipe below lists the standard ingredients and measurements. But I almost never measure anything. This recipe is forgiving, so you can easily adjust the ingredients to suit your taste. Also, I’ve seen similar recipes around the web. So you can search around for variations that you like best. But for me, this is my favorite because it isn’t just limited to caesar salad.

Use as a salad dressing.

Use as a salad dressing.

Use as a condiment. It’s amazing on fries.

Use as a condiment. It’s amazing on fries.


Without further ado, here is the recipe! I like to double the ingredients to make a large batch for the week:


  • 1/2 cups of raw cashew, soaked overnight

  • lemon juice to taste

  • Dijon mustard to taste (optional)

  • 1/2 tablespoon of Worcestershire sauce (if you are plant-based, check the labels. I like The Wizard’s vegan option)

  • 2 tablespoons of capers (you can adjust this for preference. I add a ton)

  • 2 tablespoons of nutritional yeast

  • 1/4 cup water


  1. Throw all of the ingredients into a high-speed blender.

  2. Blend away.

  3. If you prefer a thinner dressing or the ingredients aren’t whirling, add a little more water until it is the desired consistency.

  4. Adjust the seasonings/ingredients as you wish.

  5. Enjoy as a salad dressing, dip, condiment, or sauce!


Refrigerate in an air-tight container for up to one week.


  • Mix it with pesto or marinara for a creamy Italian sauce. This is really delicious on roasted spaghetti squash

  • Use it as a sandwich spread.

  • Rather than using mayo for your chicken or egg salad, use this instead. Throw it in a pita for lunch!

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