• 1 cup Unsweetened Plain Cashewgurt®
  • 3 tablespoons almond butter or tahini
  • juice of one lemon
  • 3 cloves garlic
  • dash balsamic or red wine vinegar
  • pinch nutritional yeast
  • 1 tablespoon Dijon mustard
  • 1 heaping teaspoon miso paste
  • salt and pepper
  • chili flakes (optional)


Place all ingredients into a blender and process until smooth. Season with salt and pepper to taste and store in the refrigerator for up to one week.

Vegan Caesar Dressing
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