In reply to Megan Gilmore.

Good to know. I soaked the cashews for about 30 minutes. Love this recipe!

I rarely take the time to soak cashews, but you can if you prefer!

Try hemp hearts!

The dressing was super tasty!

As you suggested, I used hemp seeds for the cashews because that’s what I had on-hand. I also eliminated the oil and salt but used 1 tbsp mustard and 1 tsp capers [for a briney, salty anchovey taste] and it turned out creamy, delicious and fat-free. I’m loving this recipe. Thank you.

Absolutely delicious!!

We used to eat a lot of chicken Caesar wraps in the summertime. When I started focusing on Whole Foods and cleaner eating I stopped buying dressing at the supermarket. We hadn’t had our favorite wraps since… until tonight!

I subbed in this dressing and it worked out well. I especially liked that the lemon flavor came through and was nicely balanced by the other flavors. I found I needed to use more dressing to get the same flavor impact as the bottled stuff, but at least it’s more of something healthy. Also, the recipe made a pretty large batch, so I didn’t need to mix more.

I didn’t have white miso, so I substituted brown miso. Since it is saltier than what it replaced I cut back on the added salt. These changes may explain why I needed to use more dressing, too.

Thanks for helping me to bring back a family favorite, Megan!

This is already my go-to recipe for summer. I’m obsessed with this dressing!

You are seriously a genius! The dressing is so good, and I’m going to use your roasted chickpeas on top from the Kale Caesar salad recipe.