This dressing is so simple to make and it rocks! It is not a traditional caesar dressing by any means but you still get a creamy, garlicky dressing that you can feel so good about eating. It is perfect for people with food sensitivities because it is gluten free and dairy free. And, it doesn’t have the HUGE amount of calories found in most restaurant’s caesar dressings. My teen boys love this dressing!
¼ cup raw cashews, soaked in water for 4-6 hours
½ lemon, juiced
1 teaspoon Dijon mustard
1-2 cloves garlic, minced
2 tablespoons coconut aminos or gluten free tamari (both are soy sauce replacements – if using tamari, reduce to 1 tablespoon)
½ teaspoon sea salt
freshly ground black pepper, to taste (I like a lot!)
½ teaspoon garlic powder
1 tablespoon capers
¼ cup extra virgin olive oil
1-2 tablespoons water if needed for desired consistency
Drain cashews well and place them in a blender.
Add all other ingredients, except water, to blender and blend until smooth. Add a little water, 1 tablespoon at a time if needed for desired consistency. If refrigerated overnight, dressing will thicken, just add a little water and whisk well to thin. Use within 3 days.
Notes: Just toss into a big bowl of crisp romaine lettuce and add some pumpkin seeds or nuts of your choice for crunch. Feel free to add croutons and/or parmesan cheese if you are not gluten/dairy free. Top with grilled chicken or shrimp if desired.
Coconut Aminos is my new favorite ingredient! (not the same as Liquid Aminos) You can find it in health food stores or online. You can use it anywhere you use soy sauce – it has a delicious mild sweet flavor and way less sodium! Tamari and soy sauce both have significantly more sodium and a stronger flavor than coconut aminos so if you use them in this recipe, you will probably want to leave out added salt and reduce the amount to 1 tablespoon. Taste before serving and add sea salt if necessary.