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Salad dressings are one of the best and easiest way to jazz up your salads. This creamy vegan caesar dressing is packed with nourishing goodness, all while being extra velvety and delicious.
Prep Time: 5 mins
Total Cooking Time: 5 mins
Serves: 4 (makes 3/4 cup)
4.67 from 3 votes


  • 1/2 cup flaked blanched almonds or 3/4 cup cashews (use almonds for low fodmap)
  • 1/4 cup unsweetened almond milk
  • Juice of 1 lemon
  • 1 tbsp sweet white miso or coconut aminos
  • 1 small garlic clove minced (use 1 tbsp garlic oil for low fodmap)
  • Flaked sea salt to taste
  • Pinch of paprika
  • 1 - 2 tbsp capers in brine or olive oil, drained + chopped (or add whole to kale caesar dressing but recommend in the salad somewhere to add flavour)


  • Place the almonds or cashews in boiling water for 1 hour to soak. Use almonds for low fodmap. Cashews are a bit more flavoursome in my opinion but both are nice.
  • Drain the nuts and add to a small high speed blender or spice grinder and blitz for 2 minutes until super smooth and creamy. Adjust seasoning to taste. Depending if using miso or coconut aminos start with 1/2 tbsp and up to your desired taste. I also recommend adding some capers but you can either add to the salad, puree into the dressing or stir through into the dressing in the end. they just need to be in the dish somewhere to add a really lovely flavour.
  • Store in a sealed glass jar in the fridge for 3 days.

Nutrition (per serving)

Calories: 104kcal | Carbohydrates: 4.8g | Protein: 2.9g | Fat: 7.7g | Saturated Fat: 1.6g | Fiber: 3.5g | Sugar: 2g
Course Side Dish
Cuisine American, British
Calories 104
Cost £3
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