Avocado Cashew Caesar Salad
This Avocado Cashew Caesar Salad delivers everything you love about a classic Caesar—creamy texture, garlicky bite, and tangy depth—without dairy, eggs, or anchovies. Made with avocado and cashews, this plant-based Caesar salad is fresh, nourishing, and surprisingly indulgent.
Ingredients
- Salad
- 1 large head romaine lettuce chopped
- Croutons or roasted chickpeas optional
- Fresh cracked black pepper to taste
- Avocado Cashew Caesar Dressing
- 1 ripe avocado
- ½ cup raw cashews soaked and drained
- 1 small clove garlic
- 3 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 –2 teaspoons capers or caper brine to taste
- 1 tablespoon olive oil
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- ¼ –½ cup water as needed for blending
Instructions
- Prep
- Soak cashews in hot water for 20–30 minutes, then drain well.
- Wash and thoroughly dry romaine lettuce. Chop into bite-sized pieces.
- Make the Dressing
- Add avocado, soaked cashews, garlic, lemon juice, Dijon mustard, capers (or brine), olive oil, salt, and pepper to a high-speed blender.
- Blend on high for 30–60 seconds, scraping down sides as needed.
- Add water gradually until the dressing is thick, smooth, and pourable.
- Taste and adjust seasoning with more lemon, salt, or caper brine if needed.
- Let dressing rest 5–10 minutes for flavors to meld.
- Assemble the Salad
- Place romaine in a large bowl.
- Drizzle with dressing and toss gently until evenly coated.
- Top with croutons or roasted chickpeas if using.
- Finish with cracked black pepper and serve immediately.
Notes
- Soaking cashews is essential for a smooth, creamy dressing.
- Add water slowly to avoid thinning the dressing too much.
- Dressing can also be used as a dip, sandwich spread, or bowl sauce.