Make an Egg-Free Caesar Dressing Out of Cashews

In the realm of big salads with even bigger dressings, the Caesar—with it’s sharp garlic, salty anchovy, and sour lemon juice—is emperor of them all.

For most people, it’s addictive. But there’s a contingent that avoids Caesar salad because it requires a raw egg or two. (We’re not all Rocky Balboa, after all.)

While cooking through the entire January issue of Bon Appétit, I found the Caesar dressing even the most squeamish eater can indulge in. It swaps out the raw egg in favor of a different ingredient: cashews.

Source: How to Make an Eggless Caesar Dressing

I hope I’m not in too late with this but I can confirm cashews make some awesome creamy stuff— once I was fed a vegan “cheesecake” that was creamy-thick and delicious. (I just wish people would come up with original names for this delicious stuff though, shit’s ridiculous.)

Cashews: How Much Vitamin K?

I love cashews.  They were always a treat to me as a kid, and I almost prefer straight cashews over the ones in chocolate.  But alas, cashews are off the list for me because:

  • 1 tablespoon/8 grams of cashews contains 2.9 mcg of vitamin K – 4% of the Daily Value (DV)
  • 1 ounce/28 grams of cashews contains 9.7 mcg of vitamin K – 12% DV
  • 100 grams of cashews contains 34.7 mcg of vitamin K – 43% DV
  • 1 cup/137 grams of cashews contains 47.5 mcg of vitamin K – 59% DV

1 tablespoon/8 grams is liable to be one cashew…

As always, you can eat them and maintain your INR if you:

  • Have a long enough interval between tests (IE: a month)
  • Eat the cashews soon after a test