Our Vegan Caesar Dressing has all the hallmarks of that classic dressing is famous with a plant-based twist. A great dressing for many a salad.
How We Made It Vegan
The original Caesar dressing consists of a homemade mayo recipe, with garlic, lemon, olive oil, Dijon mustard, Worcestershire sauce, (anchovies) and parmesan.
We have used coconut yoghurt to mimic the creaminess of the mayo, used capers for saltiness instead of the anchovies and parmesan and swapped the Dijon for some whole grain mustard for some added spiciness. The rest of the ingredients remain the same.
For an oil-free version of this dressing, you can replace the oil with tahini instead it will give you a slightly nuttier taste.
You Will Need
How to Make It
Add all the dressing ingredients to a small food processor or blender.
Season with some sea salt and cracked black pepper and blitz until well combined.
Keep in a sealed container in your fridge for 3-4 days.
Use it On
- Leafy green salads such as romaine/cos, spring mix/mesclun mix, kale salads.
- Drizzle over broccoli, broccolini or cauliflower and add some crispy bacon
- As an alternative to mayonnaise in your potato or pasta salads
- Add to sandwiches and wraps.
- Use it in your grain bowls.
- Double the coconut yoghurt to make it into a delightful dipping sauce for crudités.
People Also Ask
What Are the Origins of Caesar Salad?
- Caesar salad is said to have been created by restaurateur Caesar Cardini.
- The story goes that on a busy day at his restaurant, Cesar’s kitchen supplies were so depleted that he made do with what he had available.
- The simple Salad was assembled at the table to give a bit more panache.
- According to Caesar’s daughter, the original version did not have anchovies; she attributes the slightly salty anchovy taste to the Worcestershire sauce.
- It was Caesar’s brother Alex who added anchovies to his similar Aviators Salad that was later also named Caesar – confusing right
Can I Make It Oil-Free?
Absolutely! Adjust the consistency with water or plant-based milk instead. Start with a small amount and add more if needed.
What Can I Substitute for Coconut Yoghurt if I’m Not a Fan?
You can use other non-dairy yoghurts or silken tofu for a different base. Keep in mind that it may alter the flavour and texture slightly.
How Long Can I Store It For?
You will need to keep it in a well sealed container in your fridge and it should last approximately 3-4 days.
Recipe Card
Equipment
- High Speed or Bullet Blender
Ingredients
- ⅓ cup coconut yogurt
- 3 tbsps lemon juice
- Zest from 1 lemon
- 2 tbsps olive oil (use tahini to make it oil-free)
- 1 tablespoon baby capers
- 1 tablespoon whole grain mustard
- 1 tablespoon vegan Worcestershire sauce
- 1 clove garlic minced
Instructions
- Add all the dressing ingredients to a small food processor or blender, season with some sea salt and cracked black pepper and blitz until well combined.
- Keep it in a sealed container in your fridge for up to 3-4 days.
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