Ingredients

• ½ cup raw cashews, soaked in hot water 15 min (or ¼ cup unsweetened cashew butter)
• 3 tbsp nutritional yeast (for cheesy depth, B-vitamins!)
• 2 tbsp lemon juice (freshly squeezed)
• 1 tbsp Dijon mustard
• 1–2 garlic cloves, grated (start with 1—intense when raw!)
• 1 tsp capers, drained (secret umami boost—replaces anchovies)
• ¼ tsp sea salt
• ¼ cup water (adjust for desired thickness)
• Optional: ½ tsp smoked paprika or 1 drop liquid aminos for extra savoriness

Instructions

Drain soaked cashews. Add all ingredients to a high-speed blender.
Blend 45–60 sec, scraping sides, until ultra-smooth and creamy.
Taste and adjust: more lemon for brightness, salt for depth, or water to thin.
For classic Caesar texture, stir in 1 tbsp extra-virgin olive oil at the end (optional but luxurious).
Chill 30 min before serving—flavors deepen beautifully. Keeps 7 days refrigerated.