From the kitchen
Cashew Milk Caesar Dressing
A rich, dairy-free Caesar dressing built by blending cashews with garlic, capers, and lemon.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Cashew Milk Edition
Ingredients
- 1/2 cup Raw Cashews, soaked 4 hours or overnight
- 1/3 cup Water
- 2 cloves Garlic
- 2 tbsp Capers
- 1 tbsp Dijon Mustard
- 2 tbsp Fresh Lemon Juice
- 2 tbsp Nutritional Yeast
Method
- Drain and rinse the soaked cashews.
- Combine the cashews, water, garlic, capers, Dijon, lemon juice, and nutritional yeast in a blender.
- Blend on high until completely smooth, scraping down the sides as needed.
- Adjust consistency with an extra splash of water if needed.
- Refrigerate; use within 5 days.
Kitchen note
No oil emulsion is needed here the way it would be with a thinner milk base. Cashews provide their own natural fat, which is what gives this dressing its body.
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