Cashew Caesar Dressing

Name: Cashew Caesar Dressing
Yield: Makes about ¾ cup
Ingredients: 4 oil-packed anchovy fillets; ¼ cup raw cashews; 3 tablespoons fresh lemon juice; 1 tablespoon Dijon mustard; 2 teaspoons Worcestershire sauce; 1 teaspoon garlic powder; ½ cup olive oil; Kosher salt

By Claire SaffitzPhotography by Peden + Munk

December 15, 2015

Image may contain Drink Milk Beverage Food Mayonnaise Custard and Dessert

Peden + Munk

Try this egg- and dairy-free riff on classic Caesar dressing over roasted potatoes or as a sub for mayo in chicken salad.

Recipe information

Yield
Makes about ¾ cup

Ingredients

4 oil-packed anchovy fillets

¼ cup raw cashews

3 tablespoons fresh lemon juice

1 tablespoon Dijon mustard

2 teaspoons Worcestershire sauce

1 teaspoon garlic powder

½ cup olive oil

Kosher salt

Preparation

Step 1
Blend anchovies, cashews, lemon juice, mustard, Worcestershire sauce, and garlic powder in a blender on low speed until cashews are broken up. Increase speed to high and blend until nuts are very finely ground. With motor running, gradually add oil and 2 Tbsp. water; blend, adding more water if too thick, until smooth. Season with salt.
Step 2
Do Ahead: Dressing can be made 5 days ahead. Cover and chill.

Nutrition Per Serving

Calories (kcal) 600 Fat (g) 62 Saturated Fat (g) 9 Cholesterol (mg) 5 Carbohydrates (g) 9 Dietary Fiber (g) 1 Total Sugars (g) 2 Protein (g) 6 Sodium (mg) 450

TagsSalad Dressing Salad Condiment Anchovy Fish Seafood Cashew Nut Gluten Free Bon Appétit

Recipe notes

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