Cashew Caesar Dressing

Name: Cashew Caesar Dressing
Yield: Makes about ¾ cup
Ingredients: 4 oil-packed anchovy fillets; ¼ cup raw cashews; 3 tablespoons fresh lemon juice; 1 tablespoon Dijon mustard; 2 teaspoons Worcestershire sauce; 1 teaspoon garlic powder; ½ cup olive oil; Kosher salt

Claire SaffitzMakes about ¾ cupSource

salad dressing condiment anchovy cashew gluten-free

Ingredients

4 oil-packed anchovy fillets

¼ cup raw cashews

3 tablespoons fresh lemon juice

1 tablespoon Dijon mustard

2 teaspoons Worcestershire sauce

1 teaspoon garlic powder

½ cup olive oil

Kosher salt

Method

Blend anchovies, cashews, lemon juice, mustard, Worcestershire sauce, and garlic powder in a blender on low speed until cashews are broken up. Increase speed to high and blend until nuts are very finely ground. With motor running, gradually add oil and 2 Tbsp. water; blend, adding more water if too thick, until smooth. Season with salt.

Do Ahead: Dressing can be made 5 days ahead. Cover and chill.