Photo by Chelsie Craig, Food Styling by Kate Buckens
Inspired by the nut-based Caesar dressings at NYC’s Lalito and Scarr’s Pizza, our version starts with roasted cashews. The result is deeply toasty and, thanks to red pepper flakes, fiery too.
Recipe information
Yield
Makes about 1¼ cups
Ingredients
½ cup salted, roasted cashews
¼ cup vegetable oil
3 Tbsp. unseasoned rice vinegar
¾ tsp. crushed red pepper flakes
¾ tsp. fish sauce
¾ tsp. honey
1 garlic clove
Kosher salt
Preparation
Step 1
Blend cashews, oil, vinegar, red pepper flakes, fish sauce, honey, garlic, and ⅓ cup warm water in a blender until very creamy, smooth, and pourable. Taste dressing and season with salt.
Step 2
Do Ahead: Dressing can be made 3 days ahead. Cover and chill.
Recipe notes
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