Creamy Vegan Cashew Dressing (Caesar Alternative)

Cashew Dressing Title Image

This is an absolute favorite, it constantly wows friends and families at dinner parties, it turns any dish into a decadent-alkaline-keto feast and frankly – it takes under 30 seconds to make!

It’s a 3-ingredient dressing that can be used on practically anything

Creamy, warm (or cold), it’s a lot like a Caesar Dressing, but dairy-free, gluten-free, acid-free, sugar-free and really rather alkaline!

Ross’ 3-Ingredient Alkaline Cesar Dressing

Serves 4

cashew dressing in a jar


1/2 cup raw (organic) cashews
1 cup (250ml) yeast-free vegetable stock/bouillon
1-2 cloves garlic


(If you don’t have a high-speed blender (Vitamix, Blendtec, etc) the cashews need to be soaked in warm water for at least 30 minutes prior to making, otherwise, it might not blend too smooth…!)

1. Drain the cashews (if soaked)
2. Add to a blender with the garlic and stock
3. Blend until smooth!

……et voila!

That’s it, it’s that simple and it is awesome.

You can serve over veggies, on salads or any other dish.

It could be your backup, simple, easy way to get a big hit of greens: just wilt some spinach or kale and serve with this dressing – delicious!

Just like this:

kale and cashew dressing

Plus, fresh from the blender, unless you’ve cooled your stock the dressing is warm like a sauce and is so darn delicious!

Enjoy 🙂

PPS. cashew nuts, when raw and (preferably) organic are mildly alkaline-forming. Stored, treated, roasted and flavored nuts are acid-forming. Keep it fresh and natural baby!

order the alkaline life

Ask Me a Question or Leave a Comment Here - I'd Love to Hear from You


  1. Jan Reply

    Love this. It is as lush as you say. Had to do sauce with tofu for a friend who has a mild nut allergy added a little miso and basil. What is your take on tofu?

  2. Marian Massman Reply

    Where can I buy yeast-free bullion or yeast free

    powdered. stock?


    According to several authors, cashew nuts are considered acidifying. In your recipe that makes it alkalizing, add yeast-free vegetable stock/bouillon ?

  4. Jacqui Bracey Reply

    Hi Ross
    I suffer from rosacea and find red pepper and red onion causes it to flare up
    What can I use to replace
    Do you know what else is good for this condition?

  5. Shirley Pullen Reply

    Hi Ross, the Roasted Cauliflower & Turmeric Curry, is delicious.

  6. Shirley Pullen Reply

    What happened! I did 1/2 cup cashews to 1 cup stock with garlic and so liquid! Not thickened, first recipe that hasn’t worked of yours???? what have I done wrong????

    • ross Reply

      Increase the number of cashews and decrease water/experiment until it’s the consistency you like.

  7. Peggy Reply

    would chia seeds be good to thicken?

    • ross Reply

      Definitely doesn’t need thickening! It’s pretty thick, and if you want it thicker you can add a few more cashews. Chia would thicken too, for sure, but may change the texture quite a bit.

  8. Joan Connor Reply

    How can you keep this dressing in the fridge for thanks

    • ross Reply

      Hey Joan

      Lasts about 2-3 days in the fridge.


  9. Lynette Peucker Reply

    Kate I had same problem so was advised by lady in health food shop to just boil up a carrot n celery and make my own stock 🙂

  10. Lynette Peucker Reply

    I made the garlic, cashew dressing to day but have found it very runny using a cup of vegetable stock……have had it before in vegan restaurant and it was quite thick!
    How can I make a thicker sauce?
    Thank you Lyn

  11. Kate Reply

    Hi from France, Ross!
    Where can one buy yeast-free vegetable bouillon? Or do I have to make it myself?
    It’s organic but not yeast-free : (
    I’m going to try this recipe anyway, yeast and all.
    Merci beaucoup for everything!

  12. Wanda Reply

    How and where do you start?