Homemade Caesar Salad Dressing Recipe

I’m sharing an Easy Caesar Salad Dressing Recipe that captures the classic creamy, savory goodness in a vegan-friendly form and pairs perfectly with parmesan and crunchy croutons.

I used to buy bottled dressing until I taught myself to make a Homemade Caesar Salad Dressing that actually tastes like the real thing. I toss raw cashews and a punch of Dijon mustard into the blender and let it get silky and velvety, the result is a Creamy Caesar Salad experience that still surprises me every time.

It flips what you expect from a store jar, bold but balanced and oddly addictive, youll find yourself spooning extra on everything. For a simple salad upgrade this is the Best Homemade Caesar Salad dressing I keep coming back to, no weird hoops.

Ingredients

• cashews: Creamy nut base, adds protein and fiber, makes dressing rich and slightly nutty.
• Lemon juice: Bright acidic kick, adds tang and vitamin C, cuts through rich flavors.
• Capers and brine: Salty briny pop, brings savory depth like anchovies would, lifts the whole dressing.
• Nutritional yeast: Cheesy umami notes, often fortified with B vitamins, boosts savory non dairy flavor.
• White miso paste: Fermented soybean punch, salty umami, adds depth and subtle savory complexity.
• Extra virgin olive oil: Silky mouthfeel, provides healthy monounsaturated fats and richness without overpowering.
• Garlic: Pungent sharp flavor, small amount adds big punch and classic Caesar character.

Ingredient Quantities

• 1/2 cup raw cashews
• 1/3 cup plain vegan mayonnaise
• 2 tablespoons fresh lemon juice
• 1 tablespoon Dijon mustard
• 1 tablespoon capers
• 1 tablespoon caper brine
• 2 tablespoons nutritional yeast
• 1 small garlic clove
• 1 teaspoon white miso paste
• 3 tablespoons extra virgin olive oil
• 2 to 4 tablespoons cold water
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons grated vegan Parmesan (optional)

How to Make this

1. Put 1/2 cup raw cashews in a bowl and cover with hot water, let soak 15 to 30 minutes (or overnight in the fridge if you want super creamy). Drain and rinse.

2. Add the soaked cashews to a blender with 1/3 cup plain vegan mayonnaise, 2 tablespoons fresh lemon juice, 1 tablespoon Dijon mustard, 1 tablespoon capers, 1 tablespoon caper brine, 2 tablespoons nutritional yeast, 1 small garlic clove (peeled), 1 teaspoon white miso paste, 3 tablespoons extra virgin olive oil, 1/2 teaspoon sea salt, 1/4 teaspoon freshly ground black pepper and 2 tablespoons grated vegan Parmesan if using.

3. Pour in 2 tablespoons cold water to start, secure the lid and blend on high.

4. Stop and scrape down the sides, then blend again until very smooth. If it’s too thick add more cold water 1 tablespoon at a time, up to 4 tablespoons total, until you get a thick but pourable dressing.

5. Taste and tweak: add more lemon for brightness, extra caper brine or salt for tang, or more nutritional yeast or vegan parm for cheesier flavor.

6. For an extra silky finish you can blend longer or press the dressing through a fine mesh sieve, but it’s fine as is.

7. If you dont have a high speed blender a food processor will work, expect a little more texture though.

8. Chill at least 15 minutes so the flavors meld, or use right away on romaine with vegan Parmesan and croutons.

9. Store in an airtight jar in the fridge for 5 to 7 days, shake or stir before using.

Equipment Needed

1. Small bowl for soaking and rinsing the cashews
2. Measuring cups and spoons (1/2 cup, tbsp, tsp)
3. High speed blender or food processor (either works)
4. Rubber spatula for scraping the blender jar
5. Fine mesh sieve or small strainer (optional for extra silky dressing)
6. Cutting board and a small chef knife or garlic press for the clove
7. Spoon or small whisk to taste and tweak seasoning
8. Airtight jar or container for chilling and storing the dressing

FAQ

Homemade Caesar Salad Dressing Recipe Substitutions and Variations

• Raw cashews (1/2 cup): soaked blanched almonds (soak 4 hrs or boil 15 min, similar creaminess), silken tofu (about 1/2 cup, blend till smooth for a nut free cream), sunflower seeds (soak 2 hrs, good nut free swap)
• Plain vegan mayonnaise (1/3 cup): regular mayo (if not keeping it vegan), plain Greek yogurt (tangy, use same amount), blended silken tofu + 1 tsp olive oil (vegan, a bit fresher)
• Capers / caper brine (1 tbsp each): chopped green olives + splash lemon (briny + tang), chopped dill pickles + 1 tsp pickle juice (similar tang), 1 tsp anchovy paste (not vegan, for classic umami and salt)
• Nutritional yeast / grated vegan Parmesan (2 tbsp / optional): finely grated Pecorino or Parmesan (non-vegan, same cheesy umami), 1 tbsp white miso + 1 tbsp tahini (vegan umami boost), 1 tsp soy sauce + extra lemon (quick salty, umami fix)

Pro Tips

– Soak smart: if you want the creamiest texture soak cashews overnight in the fridge, but if you forget you can pour just-boiled water over them, cover and let sit 20 minutes. Or, simmer them for 8 to 10 minutes then drain. Rinse well so nothing tastes a bit bitter.

– Blend like a pro: always start with the minimum cold water and only add more 1 tablespoon at a time so it stays thick and pourable, scrape the sides often, and if your blender isnt high speed add a little extra mayo or oil to help it emulsify. For a super-smooth, restaurant finish press it through a fine mesh sieve or blend longer in short bursts.

– Taste and balance at the end: caper brine and miso bring salt and umami so add salt last. If it tastes too sharp, a tiny touch of maple syrup or extra mayo smooths it out, if it needs brightness add more lemon. Chill at least 15 minutes then taste again because the flavors mellow and meld.

– Storage and tricks for using leftovers: keep it in an airtight jar in the fridge up to a week, let it warm at room temp for 10 to 15 minutes and whisk before using. It also freezes well in small portions (ice cube tray) for about 3 months, thaw in the fridge and stir, and use as dressing, sandwich spread, or a dip for roasted veggies.