This dressing, like all dressings or sauces I make from scratch is (not to brag but…) good enough to eat by the spoon. If you are skeptical and have never used cashew as a dairy or egg substitute, don’t be. Cashews are the bomb. All you have to do is soak them for at least for hours (but preferably overnight), and blend them. These babies get so creamy I promise you won’t miss the store bought caesar dressing. Plus it’s packed with protein, and full of actual nutrients, yay!
PS you don’t have to use it exclusively on a caesar salad. Be creative and try it on something else. Like a spinach salad, or a potato salad.