Cashew Caesar Dressing

From the kitchen of Carly

Creamy Caesar without dairy, anchovy-forward and garlicky, built on a base of ground cashews that give this dressing body and richness. Tangy, umami-packed, and better than the bottled stuff. Works on anything.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 14 oil-packed anchovy fillets
  • 11/4 cup raw cashews
  • 13 tablespoons fresh lemon juice
  • 11 tablespoon Dijon mustard
  • 12 teaspoons Worcestershire sauce
  • 11 teaspoon garlic powder
  • 11/2 cup olive oil
  • 1Kosher salt

Instructions

  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.

  2. Dressing can be made 5 days ahead. Cover and chill.