a super easy, versatile classic caesar salad dressing recipe that’s made out of cashews.
Sometimes you just want a freaking classic caesar salad. you know the kind that JUST has lettuce (!) possibly even the type of lettuce with the least nutritional value possible (!) (okay, not iceberg, I’m not a complete savage). The only thing that was actually missing from my caesar salad after I made this dressing were croutons, which personally I’ve never been big on to begin with, so it was much more important for me to have parmesan and prosciutto (aka my bacon bits substitute) on my salad– which, I clearly did. And oh, my, goddddddd. This caesar salad was so freaking satisfying.
So, if you, too, crave a classic caesar salad, the type of caesar you’d serve with a steak, then you need this recipe in your life, and I am more than happy to bequeath it to thee.
This dressing recipe happens to also be vegan, because it calls for soaked cashews to create that creamy base of the caesar dressing. To create that sort of salty, anchovy-like flavour, I used capers and a bit of the juice from that the capers sit in– of course, make sure to look at your ingredients to ensure you have SCD legal capers! Beyond this, the recipe calls for lemon, garlic and olive oil which really bring the caesar flavour to life, as well as a bit of honey, water and salt and pepper to taste.
The dressing can be made easily and quickly in a food processor, find the full steps and instructions below, as well as a salad creation tip!
scd legal classic caesar salad dressing: ingredients
- 1 cup of cashews, soaked overnight
- 1 tsp of capers
- 1 tsp of caper juice
- 1 lemon, juiced
- 1 tsp of zest (zest the lemon before you juice it)
- 1 tsp of honey
- 4 tbsp of water
- 3 tbsp of extra virgin olive oil
- 1-2 tbsp of fresh garlic
- salt + pepper to taste
scd legal classic caesar salad dressing: how to
- drain the cashews. in a food processor, place all your ingredients except for the water and olive oil, and proceed to blend on low.
- continue blending, and transition to high speed as you pour in the olive oil.
- finally add the water, a tablespoon at a time, you can always add an extra tablespoon if you find the dressing is too thick to your liking.
- store in an airtight glass jar for five days in the fridge. you can use this as both a salad dressing and/or a veggie dip!
- salad idea: as you can see in the photo below, i served the caesar salad dressing on romaine lettuce, with pan-fried prosciutto, big flakes of parmesan cheese, and raisin tomatoes.
