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Nutritarian Caesar Dressing

Nutritarian Caesar Dressing

Serves: 6

Category: Salads, Dressings, Dips and Sauces
Author: Chef James Rohrbacher

Average Rating: 
Rated by: 36 members

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(Give a recipe one to five stars. Click the appropriate star to submit your rating)

This creative combination of ingredients results in a very tasty and healthful Caesar-inspired dressing.

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1/2 cup raw cashews
6 ounces firm silken tofu
3 large cloves garlic, or to taste
2 medium celery stalks, chopped
1/2 cup water
1/4 cup freshly squeezed lemon juice
1/2 teaspoon white miso
2 teaspoons Dijon mustard
4 regular or 2 Medjool dates, pitted
1 teaspoon kelp granules
2 tablespoons nutritional yeast
freshly ground pepper, to taste


Combine all ingredients in a high-powered blender and process until the mixture is the consistency of conventional Caesar dressing, adding more water or some non-dairy milk if needed to adjust consistency. Taste and adjust seasonings and refrigerate until ready to use.

Makes about 2 1/2 cups.

Calories 113; Protein 6 g; Carbohydrates 10 g; Sugars 5 g; Total Fat 6.1 g; Saturated Fat 1.1 g; Cholesterol 0 mg; Sodium 62 mg; Fiber 1.7 g; Beta-Carotene 37 ug; Vitamin C 5 mg; Calcium 28 mg; Iron 1.3 mg; Folate 11 ug; Magnesium 51 mg; Potassium 216 mg; Zinc 1.4 mg; Selenium 3.3 ug

Comments (26):



12/10/2012 05:45 PM

Rated this recipe: (no rating)

How long will this dressing keep in the refrigerator?


12/10/2012 08:57 PM

Rated this recipe: (no rating)

what is kelp granules?

Linda P.

12/12/2012 12:25 PM

Rated this recipe: (no rating)

Kelp granules are dried seaweed. They are used as a low sodium salt alternative. They are sold in shaker containers in the spice section of many food markets. The dressing should keep in the refrigerator for 3-4 days.


12/16/2012 03:54 PM

Rated this recipe:

This dressing is delicious! It's great for salads or for dipping. Yum! I didn't have kelp, but it still turned out great. =)
This comment was last edited on 12/16/2012 03:54 PM


01/13/2013 05:49 PM

Rated this recipe:

Eating it as we speak, this is terrific, going back for seconds ! :)


02/11/2013 11:05 PM

Rated this recipe:

Didn't have kelp granules so used a sheet of nori and crumbled it to measure 1tsp. Wonderful dressing! Just had it on a salad for dinner.
This comment was last edited on 02/11/2013 11:07 PM


03/13/2013 02:08 PM

Rated this recipe: (no rating)

Any suggestions for tofu substitute? I HATE tofu! Can't have soy due to hypothyroidism also.

Chef James R

03/14/2013 01:08 AM

Rated this recipe:

For the tofu you could substitute another 1/2 cup cashews or 6 oz. of white beans (cannellini, Great Northern or navy)


03/26/2013 03:44 PM

Rated this recipe:

Was so excited to try this, as I love so many of the recipes on this site, but was dissappointed. I felt there was not enought flavor.
This comment was last edited on 03/26/2013 03:44 PM


05/21/2013 07:07 PM

Rated this recipe:

I made this recipe exactly as written and gave it three stars for a couple of reasons. First, the dressing had an over-powering taste of celery. Not to say that it tasted bad, but maybe it should have been called Creamy Celery Dressing. Second, the next day it was too spicy. I think the garlic made it very hot, but you really need it in the dressing. Lastly, it was a very thin, watery consistency. Next time, I may let the tofu sit and dry out for a while before making this. I'll make it again but maybe tweak it. This recipe has great potential, it is just missing something.


08/18/2013 09:21 AM

Rated this recipe:

How I love this dressing! It's my go-to spread for roll-ups and an absolutely perfect substitute for mayonnaise. This is what I do. First of all, I use firm tofu in the recipe. That gives it more body than silken tofu, and after it's chilled, it has the same consistency as mayonnaise. As soon as it comes out of the VitaMix, I pour about a third of it into another jar, and add about a quarter cup of white balsamic vinegar or rice vinegar or a little of both - to your taste. Shake it up very well, and you'll have a rich creamy flavorful nutritarian salad dressing AND a delicious spread. I usually use up the salad dressing before the spread, so I simply add more vinegar to whatever's left. Five stars! Oh and for something really divine, use a fruit vinegar with this - black raspberry is out of this world.


11/19/2013 08:23 AM

Rated this recipe: (no rating)

Where can I find nutritional analysis of this recipe and all other recipes?


03/29/2014 08:45 AM

Rated this recipe:

This is by far the best dressing recipe I have ever made!
I make up a new batch about every 3-4 days and we almost always have a Caesar salad with only romaine and this dressing for lunch.


04/25/2014 01:56 AM

Rated this recipe:

I made this and substituted Braggs Aminos for miso, one large fig for dates (allergy), 2 oz tofu (all I had), 2 large Brussels sprouts (had no celery) and it turned out delicious! I'm sure the kelp would add more flavor but I haven't found any in my small WI town. I packed it for tomorrow as a dip with raw broccoli. More delicious than any bottled dressing! Anything store bought has too much salt, sugar and oil for my Nutritarian taste buds!


07/07/2014 01:50 PM

Rated this recipe:

Wonderful recipe! I subbed 1 c. cannellini beans for the tofu, used only 1 celery stalk, skipped the kelp granules, and added a mixture of green onions and garlic chives from my garden. I used my vitamix (suggest this to everyone) and this turned out incredibly creamy with a rich, fresh garlic/onion flavor. To use it for dressing I added golden balsamic oil, which gave it the perfect vinegary zing for our greens! We also use the rest as dip for vegetables (we're going to try this recipe again using chipotle pepper for dipping sweet potato wedges in). I highly recommend this recipe!


10/29/2014 01:16 AM

Rated this recipe: (no rating)

What exactly are Braggs Aminos? I am new to this plan and have seen it in many vegetarian recipes? Are they amino proteins? Do they have a flavor?


11/24/2014 02:09 PM

Rated this recipe:

This is DELICIOUS!! I was literally licking my fingers after in the bowl to make sure I didnt waste any haha! This will be a staple for me for sure


02/16/2015 08:43 PM

Rated this recipe: (no rating)

I was missing many ingredients, so I substituted: pistachios, red miso, red dulse seaweed, and stone ground deli mustard. I wound up tripling the red dulse seaweed. I also used very hot, purple striped, hard neck garlic that I bought at a farmer's market. The dressing tasted "meh" at first, too sharp, but after sitting for 24 hours in the frig, it tasted fabulous. I serve it over a salad of baby kale, very thinly sliced sweet onions, and portobello mushroom chunks. It incorporates four of the six GBOMBS and tastes wonderfully creamy and spicy. With a side of lentils and a raspberry sorbet for dessert, it makes a fine meal and rounds out the GBOMBS.


03/05/2015 05:27 PM

Rated this recipe:

I've prepared this recipe numerous times and I actually left out the celery, dates, kelp granules, and the pepper but it turned out very well every time. I actually use this dressing as a dip for cooked (in the microwave) cut up sweet potatoes. Very yummy and healthy! I've also used it as a salad dressing. In addition to the above, I have also freezed some of it and when I took it out of the freezer and placed it in the fridge to defrost, it still tasted just as yummy as when I ate it fresh from the VitaMix!

Amy Stevenson

04/22/2015 09:32 AM

Rated this recipe:

That is sooooo yummy. We did as written except for the kelp which we didn't have and substituted braggs liquid aminos for the miso. Wow. Delish!


07/12/2015 01:16 AM

Rated this recipe:

EXCELLENT!! Read the reviews today and made this for our first Nutritarian Support Group Dinner. I didn't realize one of the diners had a soy allergy, she gets a slight rash on her chest, so next time I will make it with the cashew butter and cannelloni beans. Everyone at the dinner LOVED this! I made a Meyer Lemon Vinagrete and this salad dressing. This was the group favorite. ONE SUGGESTION: Soak the dates in boiling water, just enough to cover, for at least three minutes. Then chop them and add them to blender. I use a Blendtec blender and it is great, however, I always treat dates like this before adding to blender or food processor to ensure their essence is well distributed. I also used a fresh serving of kelp powder and it was flavor perfection. Buon appetito!
This comment was last edited on 07/12/2015 01:17 AM

Elaine Garces

08/12/2015 05:57 PM

Rated this recipe:

This is by far one of my all time favorite DF dressings. I've made this several times by now - it's a keeper! THANK YOU!!


08/14/2015 11:09 AM

Rated this recipe: (no rating)

LOVE LOVE LOVE this recipe.. didn't have kelp so I used a touch of brags liquid ammimnos, substituted white beans for the tofu..


08/14/2015 04:18 PM

Rated this recipe:

I agree with Elaine that this is an all time favorite DF dressing. I even double the recipe and put any unused portion in the freezer. So much more healthy and tasty for my husband than all the dressings on Caesar salad he orders whenever we eat out! (I give it 5 Stars but don't know how to Post them>)


08/21/2015 11:28 PM

Rated this recipe:

I really like this dressing! Made it a few days ago. Love it on my salads, as a dip and a spread for my avocado and tomatoe sandwich. Next time I make it I think I will add in a little cilantro. Lots of different tweaks you can do to this recipe!


01/05/2016 08:42 PM

Rated this recipe:

I made this exactly as it called for except I didn't have kelp granules so I left that out. I thought it came out really good. I am wondering how long it will keep since it has tofu in it.