Go Back
+ servings
Small container of caesar dressing on a cutting board with vegetables in the background.
Print Recipe
5 from 19 votes

Nut-Free Vegan Caesar Dressing

If you have 5 minutes, a bowl, and a whisk, you can make this creamy, flavorful nut-free vegan caesar dressing. No soaking and no blending!
Prep Time5 mins
Total Time5 mins
Course: Dressings & Sauces, Salad
Cuisine: American
Keyword: caesar, dairy-free, dressing, nut-free, oil free, vegan, wfpb, whole food plant based
Diet: gluten-free, nut-free, oil-free, vegan, wfpb
Servings: 8 servings
Calories: 139kcal


  • Bowl
  • Whisk


  • cup tahini, unsweetened and unsalted
  • 4 tablespoon nutritional yeast
  • 1 tablespoon white miso
  • 1 tablespoon caper brine
  • 2 teaspoon dijon mustard
  • 2 teaspoon apple cider vinegar
  • 1 teaspoon lemon juice
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ cup water, plus additional as needed
  • Pepper, optional, to taste


  • Add all ingredients to a small mixing bowl and whisk until completely combined. If the dressing is too thick, add more water one tablespoon at a time until it’s smooth and creamy.
  • Taste the dressing and adjust the flavor as needed, adding pepper, more lemon juice, etc. (Dressing should taste quite salty on its own. This will balance out when it's mixed into your salad.)
  • Refrigerate the dressing in an airtight container for up to a week. The dressing will thicken slightly when 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.


One serving is 2 Tablespoons.


Calories: 139kcal | Carbohydrates: 7g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Sodium: 274mg | Potassium: 177mg | Fiber: 2g | Sugar: 1g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg