Vegan Caesar Dressing

Vegan Caesar Dressing

I don’t remember how many times I’ve looked yearning against other supper’s salads, while my sad, creamy balsamic vinaigrette drops down lettuce that earned something better. Something more luscious. Something zesty. Something garlicky. I guess you get where this is moving to. I’m tired of not being able to hold Caesar salad because the dressing isn’t dairy-free. So I determined to make my own. The most excellent part is, it only needs 5 minutes. No cashew soaking, grinding, or blending involved. You can do this – and you totally should. I love Caesar salad, particularly with lots of anchovies like I do in this Eggless Caesar Salad Dressing, so I was curious regarding trying a Vegan version.


When I got my aids on the new Love and Lemons Everyday Cookbook, which is impressive and packed with over 100 plant-forward ingredients, I had to try it! Her cookbook, which she filmed herself is remarkable, filled with so many periodical procedures I can’t wait to try. Most Caesar salads have anchovies, Parmesan cheese and egg, which are not part of a vegan diet. This Caesar dressing is egg-free and dairy-free, so even if you’re not deciding to eat vegan, it’s also excellent for other dietary limitations. This dressing is creamy, garlicky, briny, and gives the taste a lot like the real one. It also appears to be right for you, with no oil, eggs, anchovies or even vegan mayonnaise.


This is a good, creamy vegan Caesar salad that will wow any crowd! Everyone who’s decided it goes completely nuts over it, and it’s my most common salad ingredients on the blog. To take it over the tip, I decorate the salad with a fair amount of crispy Roasted Chickpea Croutons and a delightful Nut and Seed Parmesan Cheese for the ultimate vegan Caesar mixture. The dressing procedure quickly multiplies for a larger group, and it’ll keep in the fridge in a sealed box for a few days so you can make it in progress.




  • 2/3 cup of drained silken tofu
  • Two garlic clove
  • ¼ cup of fresh lemon juice
  • Two tablespoons of miso
  • One tablespoon of white vinegar
  • One teaspoon Dijon mustard
  • ¼ of cup water
  • Freshly ground black pepper



  • In a high-speed blender, place 2/3 cup drained firm silken tofu, ¼ cup of lemon juice, two tablespoons of miso, one tablespoon of white wine vinegar, one teaspoon of Dijon mustard, two cloves of garlic, ground black pepper, ¼ of water.
  • Blend until creamy.


Have a nice day


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