I've been on the lookout forever for an easy vegan-friendly Caesar salad dressing. Today, I'm excited to share this recipe made with simple ingredients and a burst of umami!
[INSERT FEATURED IMAGE]
The post contains helpful tips and tricks to make sure you're successful in your first attempt. But if you're in a rush, please use the link above to jump to the recipe card at the end!
💭 Why you'll love this recipe
📋 Ingredients and notes
My recipe uses garlic, soy sauce, tahini, capers, dried seaweed (Nori) and some olive oil.
[Labeled Ingredient Picture]
Why these substitutions work
The first Caesar Salad originated in Mexico (shocker!) and the original recipe was for an Aviator salad with romaine, garlic, Worcestershire sauce, coddled eggs, then got modified with parmesan and anchovies. This is the traditional Caesar dressing as we know it.
My substitutions mimic those flavor profiles but using vegan ingredients:
- Garlic, which is just divine, and already vegan, so yay!
- Worcestershire sauce is savory and sweet, with a vinegary finish as well as anchovies. I substituted this with a splash of soy sauce (or you can use tamari if gluten-free).
- Parmesan, which is all kinds of umami. This, I replace this with capers and dried seaweed and it tastes delicious, I promise.
- Coddled eggs, which give it the creamy consistency. I've used tahini instead (which also packs in a bunch of additional umami).
⏲️ Making homemade vegan Caesar dressing
🍴 Serving and storage suggestions
You can store this in an air-tight container in a fridge for up to 4 days. I typically use a small mason jar. The main reason for this is due to the avocados in the dressing and browning. One more tip for storing is to squeeze a slice of lemon on top before you store to prevent this browning.Print
Easy, six ingredient vegan Caesar salad dressing with all the umami and freshness of the traditional recipe. Stores for up to 4 days in the fridge!
- 1 avocado, pitted and mashed
- 2 tbsp of tahini sauce
- 2 cloves of garlic (or 2 tsp of minced garlic)
- 1 tsp of soy sauce (low sodium preferred)
- 1 tbsp of olive oil
- 1 tsp of fresh lemon juice
- ½ cup of water
- If you have a food processor, add all the ingredients except water and pulse together a few times until they've come together well. If you don't have a food processor, throw all the ingredients in a mixing bowl and mash down with a spatula.
- Now add the water and pulse until it's smooth. Or use the spatula to mix well until smooth.
- Store in an airtight mason jar or container in the fridge for up to 4 days.
- I don't add salt to my dressing - generally prefer to add it straight to the salad. But if you prefer to salt the dressing, add ½ to 1 tsp of salt to your taste!
- If you're vegetarian, you can add parmesan cheese and eggs that have been boiled for one minute to this dressing. However, I recommend doing this as you prepare the salad vs. making it ahead and storing, to prevent the eggs from spoiling.
- Also, it's super easy to adjust this recipe to your tastes. You want more umami? Add more tahini. You want less creaminess, add only half an avocado. You want it more chunky? Pulse in beats, instead of a smooth pulse.
- Category: Dressing
- Method: No Cook
- Cuisine: American
Keywords: vegan caesar salad dressing, vegan caesar recipe