This Dairy-free Caesar Dressing is my take on the store-bought version that's full of dairy and a lot of unpronounceable ingredients. It's made as whole and nutrient-dense as possible, has a smooth and creamy base, then mixed with different seasonings to provide that rich caesar flavor. Bonus: it also feature two different traditionally fermented digestives to add deep flavor and added support for a healthy gut.
In a high-speed blender, add about equal parts cashews and zucchini to a high-speed blender. Add as much lemon as desired, start with about half if unsure, and a splash of raw apple cider vinegar if using. Lastly, add the celery, about 1 stalk is a great place to start. Remember, you can always add more ingredients in after tasting, but can’t take away.
Blend on high, slowly streaming in water to help blend (remember the squash has water in it) until you reach desired thickness and it becomes very creamy. Use less water to make a dip or more water to make a pourable dressing.
Taste. Assess the thickness and taste. Adjust with more lemon or water if needed. If you’ve added too much water, blend in additional squash or cashews to make it more thick.
Now, let’s add the seasonings, which are all to taste. Whisk in as much of the remaining ingredients as desired. If unsure, try about 1 teaspoon of each of the dried seasonings and add more as needed after tasting.
Taste. Assess the flavor and adjust by adding in more of the seasonings as desired.
This stores in the fridge for several days, up to a week, so can easily be made in a large amount and use throughout the week.
The dressing thickens as it sits, especially if it sits overnight. A splash of water may need to be added.