Caesar Dressing

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Learn how to make this homemade Caesar dressing recipe from scratch – it packs plenty of flavors, is vegetarian, made without anchovies, and comes with a recipe option for vegan Caesar dressing!

Jump to:

• Ingredients
• Vegan Version
• 👩‍🍳 Visual Step-by-Step Instructions
• Storage
• More Dressing Recipes
• 📖 Recipe
• 💬 Comments

Caesar dressing belongs on every Caesar salad – and the homemade version tastes so much better than the store-bought option. It’s super creamy, thick, and packed with flavor! Once you tried this recipe, you’ll never go back to the ready-made dressing at the grocery store, I promise.

This Caesar salad dressing recipe is egg-free, anchovy-free, and Worcestershire sauce-free, making it perfect for vegetarians and those who prefer to avoid raw egg yolks in their dressing. Plus, I’ll also show you how to turn this recipe into a vegan version with one simple ingredient swap.

In addition, this Caesar dressing recipe is a bit healthier than most, since it is prepared mainly with cashew nuts and only a little oil is necessary. So save yourself some calories with this healthier dressing version.

You can serve this homemade Caesar dressing not only with a traditional Caesar Salad (made with crispy romaine lettuce, crunchy croutons, and shaved Parmesan cheese), but it also goes well with any kind of lettuce salad, pasta salad, or potato salad. 

Just give it a try. It’s super quick to prepare and leftovers can be kept in the fridge for a whole week.

Ingredients

See recipe card for quantities.

• Cashew Nuts → The basis for this dressing! This makes it extra creamy without resorting to unhealthy ingredients, oils, or mayonnaise.
• Water → To blend the cashew nuts and dilute the dressing.
• Olive Oil → The dressing still needs a little oil for the taste.
• Lemon Juice → For the acidity. Could be replaced by apple cider vinegar. However, the lemon flavor works best in this combination.
• Parmesan Cheese→ Belongs in the classic recipe.
• Capers → Replaces the salty umami taste of the missing anchovies in this vegetarian version.
• Garlic → For the flavor. Can also be omitted or replaced with a pinch of garlic powder.
• Dijon Mustard → Adds a great flavor. Regular mustard or mustard of your choice works too.
• Salt & Black pepper → To taste.

*Parmesan is made with animal rennet and therefore strictly seen not vegetarian. Lots of vegetarians still eat Parmesan cheese, so do I. If you feel uncomfortable with this thought, prepare the vegan version of the recipe or swap Parmesan cheese with a cheese alternative made with microbial rennet.

👩‍🍳 Visual Step-by-Step Instructions

This visual step-by-step instruction will help you along the way – definitely recommended if you’re a cooking beginner! 😉

• Add all ingredients in a high-speed blender and blend until creamy smooth. → If the dressing is too thick for your liking, dilute it with a little more water.

• Drizzle over a classic Caesar Salad, or use it for a salad of your choice (delicious with pasta salad).

Hint: No need to soak cashew nuts if you have a high-speed blender. However, if your blender doesn’t have too much power, I recommend soaking the cashew nuts in hot water for 10 minutes.

Storage

Store the dressing in a mason jar in the fridge. It will stay fresh for one week.

The dressing likes to thicken a little in the refrigerator – you can dilute it with a little water before serving.

More Dressing Recipes

• White French Dressing
• Vegan French Dressing
• Maple Syrup Mustard Dressing

📖 Recipe