Vegan Caesar Dressing
Make extra for salads later in the week!
Serves: 1¼ cups dressing
  • ½ cup cooked chickpeas
  • ¼ cup raw cashews, soaked
  • 5-6 tablespoons fresh lemon juice
  • ⅓-2/3 cups water
  • 2 tablespoons tahini
  • 2-3 teaspoons gluten-free tamari/soy sauce
  • 1¼ teaspoons minced garlic
  • 1 teaspoon agave/honey/sugar
  • ¾-1 teaspoon stone ground mustard
  • ½-1 teaspoon black pepper
  • ¾ of an 8x8 sheet of sushi nori
  1. Rinse + drain your chickpeas and soaked cashews and place in a high-speed blender with 5 tablespoons lemon juice, ⅓ cup water, tahini, 2 teaspoons tamari, garlic, agave or honey, ¾ teaspoon mustard, and ½ teaspoon black pepper.
  2. Blend until fully smooth, scraping the sides as needed. Add more water as needed to thin to desired consistency.
  3. Crumble ¾ of an 8x8 sheet of sushi nori and blend into the dressing.
  4. Taste and adjust flavors as necessary adding more lemon, tamari, pepper, and/or the last ¼ sheet of nori if desired.
  5. Refrigerate for about 5 days. Dressing thickens as it sits. Thin out with water/lemon juice/olive oil as needed.
Nori is crucial for the sea-like flavor. You may be able to use those little seaweed snack packs as a substitute here, but watch as they typically contain a lot of sodium. This is a taste as you go dressing, so add more of each ingredient slowly.
Recipe by Eating Made Easy at