Recipes > Cashew Lemon Caper Dressing

Cashew Lemon Caper Dressing


This simple oil-free dressing can be used on salads, or it can be used more like a sauce for things like steamed vegetables.
  • Serves: 1 1/2 cup
  • Active Time: 15 mins
  • Total Time: 30 mins
  • Views: 25,507
  • Success Rating: 100% (?)
    0% - I fed it to the dog


Step 1: Making the Dressing

Making the Dressing
  • 1 cup raw cashews. soaked and drained
  • zest and juice from 2 lemons (depending on the size of lemons)
  • 1 clove garlic
  • 1 tsp onion granules
  • 3 tbsp nutritional yeast
  • 2 tbps capers, chopped
  • 3 tbps fresh chives, minced
  • sea salt, to taste
  • freshly ground black pepper, to taste
  • 1/2 to 1 cup cup non-dairy milk*


To make the dressing, add everything, except the chives and capers, to a blender and blend until smooth.

*Note: Half non-dairy milk and half water can also be used, if desired. Also note that the amount of liquid added will depend on how thick you want the final consistency to be.

Lastly, add the capers and chives and taste for seasoning.

Refrigerate until ready to use. This dressing will keep for a day or two in the refrigerator. If storing any longer then a few hours, it’s best to add the chives just before using the dressing — to maintain their freshness and color.


  • Karen M
    Karen M
    How long do I soak the cashews and is it good with oat milk?
  • Karen M
    Karen M
    I soaked the cashews overnight and used soy milk. It's delicious!
  • Char N Rouxbe Staff
    Char N
    Hi Karen! That sounds delicious. I am thinking that soaking them in plant-milk rather than water would add an element of creaminess to your dish! Nice work! Char

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