If you’re on the hunt for a really good vegan salad dressing this is the recipe for you! This super creamy vegan caesar dressing tastes just like traditional dairy-based caesar dressing. What’s great about this recipe is that it’s made without any cashews, making it more affordable and easy to make! This non dairy caesar salad dressing uses vegan mayo, capers & vegan parmesan.
the main ingredients
This plant based caesar dressing uses a few key ingredients that replicate that distinctive caesar dressing flavor. Below are the main ingredients for this dressing!
- Vegan Mayo, like Hellman’s Vegan Mayo
- Vegan Worcestershire, like Annie’s
- Vegan Parmesan, like Violife
- Salt & Pepper
The main ingredients that add an abundance of flavor to this salad dressing are capers, vegan parmesan, and vegan Worcestershire. The capers replace the anchovies that are in traditional caesar dressing. Capers are thankfully vegetarian-friendly. They are stored in a salty brine and have an amazing olive or lemony flavor.
Traditional caesar dressing gets a lot of its flavor from parmesan cheese. While adding vegan parmesan is optional in this recipe, it adds SO much flavor to the dressing. Vegan parm really makes this dressing indistinguishable from traditional dairy-based caesar.
My favorite brand of vegan parmesan is by Violife. It comes in a block which you can grate yourself. This cheese is salty and is the closest in taste to dairy parm. I get this vegan cheese from Whole Foods.
how to make the dressing
This dressing is super easy to make. All you need is 1 medium-sized bowl and 5 minutes to make it. Start by mixing all the dressing ingredients together in the medium-sized bowl. The mixture should come together very easily. Next, cover the bowl and place it in the fridge for at least 1 hour for the flavors to develop. (Of course, you can use it right away too but the flavor is better if left to sit in the fridge for a little bit!) You can store this vegan caesar salad dressing covered in the fridge for up to 1 week.
tips & tricks
This nondairy caesar dressing has a vegan mayo base. It also uses capers, vegan parmesan, lemon, and vegan Worcestershire to create that distinctive caesar flavor.
Unfortunately, this creamy vegan caesar dressing gets a lot of its flavor from the vegan mayo. I don’t recommend substituting anything for the vegan mayo in the recipe. However, there are many other recipes that use cashews as the base of the dressing. I’ve found that vegan mayo provides a more authentic ‘caesar’ flavor.
When I want to make a slightly healthier version of this dressing, I will substitute 1/2 of the vegan mayo for dairy-free plain unsweetened yogurt. My favorite plain yogurt is by Silk.
more delicious vegan sauces!
Did you make this recipe? I’d love to know! Leave a rating and comment below!
- 1 garlic clove, grated
- 1 tsp capers
- 1 tsp caper brine
- 1 cup vegan mayo, I prefer Hellman’s Vegan Mayo
- Juice of 1 lemon (about 1 ½ tbsp)
- 2 tsp vegan worcestershire sauce
- ¼ tsp dijon mustard
- Salt and pepper to taste (about ¼ tsp each)
- (optional) ¼ cup finely grated vegan parmesan, like Violife
- In a medium-sized bowl, mix all the dressing ingredients together.
- Cover the bowl and place it in the fridge for at least 1 hour for the flavors to develop.
- Store covered in the fridge for up to 1 week.
- While adding vegan parmesan is optional, it's highly recommended and helps this dressing taste even more like the non-vegan version.
Nutrition Information:Yield: 24 Serving Size: 2 tbsp
Amount Per Serving: Calories: 180Total Fat: 14gProtein: 1g
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