Raw Vegan Caesar Dressing

I have this (dairy free) vegan Caesar salad dressing recipe memorized because I make it every week for Johny.   You probably know that I transitioned to a nutrient-dense, whole food, plant strong diet when I got sick with EBV (Epstein Barr Virus), Lyme disease, and SIBO (Small Intestine Bacterial Overgrowth) in 2015.

These days I feel great!  A nutrient-dense diet has been a significant piece of my healing.   I continue to eat a plant strong diet – mostly vegan – and I have confidence that my health will continue to improve!  My body is regenerating, instead of degenerating!

My husband Johny and I watched the Game Changers movie, and Johny has been willing to eat 98% plant based since then!    But even before that, this has been his go-to dressing for years now.  It’s way more healthy than Ranch!

If you want to learn more about a truly healthy diet, check out this recent post I did “What is the healthiest diet“.

The vegan Caesar salad dressing recipe below is double the original recipe and it lasts 5-6 days, so I only have to whip it up once a week.  If you are making it for a holiday gathering, maybe double it again if you have a big crowd!

It’s easy and everyone loves it, even the conventional eaters.


Raw Vegan Caesar Salad Dressing

1 cup raw cashews   *see note below

1 cup filtered water

Juice of 1 lemon or lime

2 tsp raw honey

Fresh raw garlic, or garlic powder, to taste (I use about 1 tsp of garlic powder)

2 tsp dried parsley or dill – your choice!

½ tsp black pepper

½ tsp sea salt *

I blend it up in the food processor with the “S” blade.  Let it run a couple minutes so it’s smoothe and creamy.  And then store it in a glass container.

Enjoy your plant based, chemical-free, Caesar dressing!


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Tracy Konoske MS RDN
Americas Virtual and Integrative Nutritionist
Healthy Food & Lifestyle Expert
Helping people with chronic and mystery illness recover their health.
Specializing in Gastrointestinal Conditions, Neurological Disorders, Immune Dysfunction, and Toxicity issues
CEO & Founder of Healthy Lifestyles, Inc (since 1999)


*The original recipe called for 1 cup of pine nuts but they are SO expensive, especially if you eat this weekly like we do!  So I substitute cashews.

I also omit the salt and we only use salt at the table.  If I were to add salt to the dressing, Johny would still salt the dish (!) so this keeps his intake down.  (Yes, he salts his salad.  You probably do too, you just don’t know it.  Most salad dressings are loaded with salt.)  Salt isn’t the biggest battle to fight, but it does dehydrate us and it can pickle the liver.  Think about beef jerky, and what salt does to meat before we invented other ways to cure meat.  You don’t want to do that to your organs!

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