Peden + Munk
Try this egg- and dairy-free riff on classic Caesar dressing over roasted potatoes or as a sub for mayo in chicken salad.
Recipe information
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
Preparation
Step 1
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.
Step 2
Do Ahead: Dressing can be made 5 days ahead. Cover and chill.
Nutrition Per Serving
Calories (kcal) 600 Fat (g) 62 Saturated Fat (g) 9 Cholesterol (mg) 5 Carbohydrates (g) 9 Dietary Fiber (g) 1 Total Sugars (g) 2 Protein (g) 6 Sodium (mg) 450
