Creamy Cashew Caesar


Being lactose intolerant I stray away from dairy as often as I can. My husband borrowed a cook book from a coworker, Oh She Glows Every Day. What a gorgeous looking book! I’ll be ordering this book as soon as I can, I can’t wait to try more of her dishes.

There were a couple ingredients that we didn’t have on hand like capers and chickpeas but we made a delicious chicken Caesar salad with what we had and from following her directions for a dressing.

Instead of making the roasted chickpea we made our own garlic croutons using a whole grain sour dough bread. We also added baked chicken breast for an added protein.

We were surprises how creamy this dressing came out. This was so flavourful and satisfying, and definitely adding it to our monthly meal plan. Next time I’ll double the dressing and store it in the refrigerator for a few days.

⚪️Requires two hours minimum for the cashews to soak

What you’ll need:

1/2 cup raw cashews

1/4 cup water

2 tbs extra virgin olive oil 

1 tbs fresh lemon juice 

2 tsp Dijon mustard 

1-2 cloves garlic

1/4 tsp garlic powder

1 tsp Worcestershire sauce 

1/2 tsp ground pepper

1/2 tsp sea salt 



⚪️⚪️place cashews in a bowl and add water to cover by a couple inches. Soak for 2 hours minimum or over night.

Using a high speed blender or food processor , add the cashews and remaining ingredients except the salt. Blend till super smooth, you may add a splash of water to help mix it, then add your salt at the end. Adjust any spices as needed at the end.

Garlic Vinaigrette

This is my go to dressing for all my salads. I like it garlicky so you can add less if you wish.

This is a flavourful, thick and chunky dressing. A little goes a long way.

Here is what you need:

4 tbs light olive oil 

1 tbs balsamic vinegar 

2 cloves of garlic (I use my garlic press)

1 tsp dry oregano

1 tsp dry parsley 

2 tbs of green onion (or red onion)

1/2 tsp dijon mustard 

Pinch of sea salt and pepper 


⚪️⚪️ Add all your ingredients to a deep bowl, whisk or I prefer to use my hand blender. Blend till thick and creamy. I store the extras in a glass container in the refrigerator but it’s normally eaten with two days.

** I also use fresh herbs instead of dry in the summer months 🌱

Enjoy!