If you have 5 minutes, a bowl, and a whisk, you can make this creamy, flavorful nut-free vegan caesar dressing. No nuts means no soaking and no blending!
I love, love, love this dressing! It's super creamy and full of flavor. I make a big ass salad almost every day, and I always find myself going back to this dressing recipe because it's just so dang satisfying.
If you've been missing caesar salad since switching over to a healthier plant-based diet, you are gonna LOVE this dressing!
- This nut-free vegan caesar dressing recipe is egg-free, dairy-free, oil-free, and (in case you missed it in the beginning of this sentence 😜) nut-free.
- You don't need a blender to make this, which I find very exciting because Rita hates the Vitamix. That makes this one of the easiest whole food plant-based dressing recipes out there!
- This dressing is thick and creamy and coats your salad nicely. Don't you hate when all the dressing ends up at the bottom of your bowl?! That won't happen with this recipe!
Ingredients and Substitutions
The full recipe is in the recipe card at the end of this post, but here's a quick look at the ingredients you'll need to make this nut-free vegan caesar dressing.
- tahini (possible subs include tofu or white beans, or cashews if nuts aren't a problem - check out the FAQs below for more information on replacing the tahini)
- nutritional yeast for that cheesy umami flavor
- mild miso paste for saltiness and more umami
- liquid from a jar of capers for that briny ocean flavor traditional caesar dressing gets from anchovies
- dijon mustard
- apple cider vinegar (you can use white vinegar or red wine vinegar instead)
- lemon juice
- garlic powder
- water to thin the dressing to a creamy consistency
- salt and pepper
How to Make Vegan Caesar Dressing
This dressing is so easy to make! You only need a bowl and a whisk.
Add all ingredients to a small mixing bowl and whisk until completely combined, making sure the miso paste is all mixed in.
If the dressing is too thick, add more water one tablespoon at a time until it's smooth and creamy.
Give it a taste and adjust the flavor as needed by adding a pinch of salt and pepper, more lemon juice, etc.
- Make sure the miso paste gets thoroughly mixed into the dressing. You can do this by using the whisk to mash the miso chunks against the inside of the bowl as you stir.
- Add the additional water a little bit at a time. You don't want to add too much and end up with runny dressing.
- On the other hand, the dressing does firm up after being refrigerated, so you may want to stir in another tablespoon of warm water to thin it out when you use it straight out of the fridge.
What can I use instead of tahini?
I haven't tried this, but you might be able to use an equal amount of silken tofu in place of the tahini. An equal amount of white beans could also work. Both of these options require a blender, and may need more or less water than the original recipe calls for.
If you're not avoiding nuts, an equal amount of cashews (soaked in hot water for 10 minutes and drained) would also work. This option also requires a blender. Cashew butter might work, but I haven't tested this either.
If you try any of these substitutions, I would love to hear your results!
How long is the dressing good for?
This dressing lasts 7-10 days refrigerated in an airtight container. You may need to give it a stir before using it if it has been sitting for a few days, as the ingredients can separate slightly.
Can this recipe be doubled?
Yes! As written, this recipe makes about 1 ¼ cups of caesar salad dressing. This amount will last me about a week if I'm eating my daily big ass salad. If you need more than that, you can select the "2x" or "3x" option in the recipe card and it will show measurements for a double or triple batch.
I hope you make this recipe! If you do, I would love to hear what you think. Please leave a rating and review below.
I would also love to see a photo of your sexy caesar salad on Instagram. Let's be insta-friends!
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