Vegan Caesar Dressing

This 5-minute vegan Caesar dressing is just as good as the classic kind! Cashews make it creamy, and capers add delicious tangy, briny flavor.

Vegan Caesar dressing

You don’t need raw eggs, anchovies, or even Parmesan cheese to make a great Caesar dressing, and this vegan Caesar dressing recipe is here to prove it! I love this recipe because it delivers all the creamy, tangy, briny qualities you crave in a classic Caesar dressing, but it’s super simple to make at home. Grab the short list of ingredients and toss them in a blender, and this delicious dressing will be ready in under 5 minutes.

Vegan Caesar dressing recipe ingredients

Vegan Caesar Dressing Recipe Ingredients

To make this vegan Caesar dressing recipe, you’ll need these simple ingredients:

  • Raw cashews – They create the dressing’s rich and creamy base. In fact, they supply enough richness that there’s no need for olive oil here. This vegan Caesar dressing is totally oil-free!
  • Fresh garlic – It adds sharp, savory flavor.
  • Lemon juice – For brightness.
  • Dijon mustard – As a signature ingredient in classic Caesar dressing, the Dijon adds necessary tang to this recipe.
  • Capers – They supply the briny flavor that anchovies would give to a traditional Caesar dressing.
  • Water – It helps the cashews blend into a smooth and creamy sauce.
  • And fresh black pepper – For kick.

Find the complete recipe with measurements below.

Cashews, mustard, garlic, and capers in a blender

Vegan Caesar Dressing Recipe Tips

  • Use raw, not roasted, cashews. Raw cashews have a mild, neutral flavor, which makes them ideal for using in sauces and dressings like this one. Don’t use roasted cashews here; their nutty flavor will overwhelm the dressing!
  • Know your blender. I make this dressing in my high-speed Vitamix blender, which has no trouble blending plant-based ingredients like cashews into creamy purees. Less powerful blenders may not be able to achieve such a smooth texture as easily. If you don’t have a high-speed blender, I recommend soaking the cashews for at least 6 hours before making the dressing. Drain them before adding them to the blender.
  • Keep a jar on hand. This vegan Caesar salad dressing will keep for up to 5 days in an airtight container in the fridge. I love to prep it on the weekend so that I have it on hand for tossing with salads and drizzling over grain bowls throughout the week!

How to Use Vegan Caesar Dressing

My favorite way to use this vegan Caesar dressing is, of course, on a Caesar salad. I especially love it on this kale Caesar salad, made with garlic croutons, crispy chickpeas, and vegan Parmesan cheese.

But the ways to use it don’t end there! Here are a few others I love:

How do you like to use this vegan salad dressing? Let me know in the comments!

Vegan Caesar dressing recipe

More Favorite Salad Dressings

If you love this vegan Caesar dressing, try one of these favorite dressing recipes next:

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Vegan Caesar Dressing

rate this recipe:
5 from 7 votes
Prep Time: 5 minutes
Total Time: 5 minutes
Serves 4
This dairy-free, vegan Caesar dressing recipe is creamy, tangy, and SO easy to make! Try it on a classic Caesar salad, other simple salads, roasted veggies, or a grain bowl. Find more serving suggestions in the post above.


  • ½ cup raw cashews
  • 1 garlic clove
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 2 teaspoons capers, drained
  • ½ cup water
  • Freshly ground black pepper


  • In a high-speed blender, place the cashews, garlic, lemon juice, mustard, capers, water, and several grinds of pepper.
  • Blend until smooth and season to taste.


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Rate this recipe (after making it)

  1. Sabrina

    5 stars
    I always come back to this recipe when I want to make a ceasar salad dressing! Quick to make and a few ingredients that I always have on hand. Love it!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Sabrina, I’m so glad you love the dressing!

  2. Jen

    5 stars
    My family loves this recipe! I make a double batch weekly for my kids’ school lunches. I’d like to pick one of your cookbooks – is this recipe in one of them? If so, which one? Thanks!

    • Jeanine Donofrio

      Hi Jen,

      This recipe is in Love & Lemons Every Day as part of the Grilled Romaine Vegan Caesar Wedge recipe on page 111. I’m so glad you’ve enjoyed!

  3. Mari

    5 stars
    We were craving caesar wraps and this dressing was so simple and delicious, and even better the next day. Thank you!

  4. Marcia


    Can you tell me how long this recipe will last in the fridge?

    • Jeanine Donofrio

      Hi Marcia, I keep it up to 5 days. If it thickens in the fridge, stir in a little bit of water before serving.

  5. Jan

    Thank you for your reply. I don’t have a Vitamix yet, but I plan to get one soon.

  6. Jan

    This recipe doesn’t say anything about soaking the cashews. Is it not needed for this recipe? Thanks!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Jan, if you have a high-speed blender, such as a Vitamix, it’s not necessary to soak the cashews. With a less powerful blender, soaking for 4 hours-overnight will help them blend up smooth and creamy!

  7. Crystal

    Is there a substitution for cashews? I cannot have it along with peanuts and pistachios. TIA

    • Phoebe Moore (L&L Recipe Developer)

      Hi Crystal, you could replace the cashews with 1/2 cup blanched slivered almonds or 1/4 cup raw sunflower seeds. If you use sunflower seeds, add more as needed to reach your desired consistency. Hope this helps!

    • Nicole

      5 stars
      Substituting 1/2 c tahini for the cashews works, too. Use really cold water mixing in the tahini.

      The capers take this dressing over the top!

  8. Courtney

    5 stars
    Great recipe! I added the zest from the lemon and pinch of grey sea salt. Thank you!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.