Classic Caesar Salad Dressing Vegan

No Bones Beach Club Caesar Salad

I enjoyed this Vegan Caesar Salad at the No Bones Beach Club in Seattle's Ballard neighborhood. The original recipe created by Caesar Cardini in Tijuana Mexico dates back to 1924. This bright and flavorful version of a Caesar Salad was satisfying and delicious, not unlike Peggy's (my sister-in-law) 1970's recipe for a Seven Layer Salad.

Peggy's 1970s Seven Layer Salad

I've tried different ingredients and pairings for the base of my Caesar dressing including silken tofu, veggie mayonnaise ('Just' brand vegan mayonnaise to be exact), and cashews. I recommend experimenting with any of these base ingredients to start.  Each adds a different texture and flavor to the mix, but I prefer a combination of cashews and veggie mayonnaise for this dressing. When you incorporate the other ingredients, the flavors really start to come together. You won't miss the anchovies with my recipe.

Inspired by Gourmet's Menu 1963 Cookbook

Creamy Caesar Dressing


-1/2 cup raw cashews

-1/4 - 1/2 cup filtered water

-1 tablespoon olive oil

-1/4 cup vegan mayonnaise

-1 tablespoon lemon juice

-1 tablespoon Dijon mustard

-1 clove garlic

-1/2 tablespoon nutritional yeast

-1/4 teaspoon salt

-1/4 teaspoon pepper

-1/2 tablespoon capers


Place all of the ingredients except for the water in a blender. Pulse until the ingredients start to come together and the cashews begin to cream. Add the water, up to 1/4 cup and blend. Continue to add water as necessary to reach desired consistency.