No anchovies here! This vegan caesar dressing gets its umami flavor from entirely plant-based ingredients. But don’t worry, just because it’s a vegan recipe doesn’t mean it can’t be just as creamy, garlicky and zesty as the classic. Olive oil and tahini give this healthy salad topper its richness and body, while fresh garlic and lemon give it spice, tang and mouth watering acidity. It’s a must for a vegan caesar salad or any vegetable that needs a little lift. Plus—it only takes 5 minutes to make.
How to make vegan caesar dressing
Traditional caesar dressing is made with anchovies, garlic, egg yolk, lemon, Dijon mustard, vegetable oil and Parmesan. Anchovies and Parmesan bring saltiness and depth of flavor, while egg yolk and vegetable oil make it rich and creamy. In order to replicate the punchy, but not plant-based, flavors of the original, we swapped out the Parmesan for nutritional yeast (which tastes like cheese!) and the egg yolk and vegetable oil for creamy tahini and olive oil.
Once you’ve got your ingredients, it’s easy to make: Simply blend everything together in a mini food processor or whisk by hand if you don’t have a food processor. Drizzle the dressing generously over your favorite greens and dig in.
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- 1/4 c.
olive oil
- 1 tsp.
lemon zest
- 1/3 c.
lemon juice
- 1/4 c.
tahini
- 1 Tbsp.
nutritional yeast
- 1 Tbsp.
Dijon mustard
- 2 tsp.
capers plus 1 tsp caper brine
- 1
small clove garlic, finely grated
- 1/2 tsp.
Kosher salt and pepper
-
- Step 1In a mini food processor, puree all dressing ingredients until smooth, adding water 1 tablespoon at a time to adjust to desired consistency.
- Step 1In a mini food processor, puree all dressing ingredients until smooth, adding water 1 tablespoon at a time to adjust to desired consistency.
Did you make this recipe? Comment below!
Kate Merker (she/her) is the Chief Food Director of the Hearst Lifestyle Group, overseeing the team that produces food content for several Hearst titles, including Good Housekeeping, Women’s Health, Prevention, Woman’s Day and Country Living. She has clocked nearly 20 years of experience in food media and before that, worked at some of New York City’s finest restaurants.
Samantha (she/her) is an Assistant Editor in the Good Housekeeping Test Kitchen, where she writes about tasty recipes, must-try food products and top-tested secrets for home cooking success. She has taste-tasted hundreds of products and recipes since joining GH in 2020 (tough job!). A graduate of Fordham University, she considers the kitchen to be her happiest place.
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