Homemade vegan Caesar dressing, made in less than 5 minutes with simple ingredients. It’s oil-free, so creamy and the perfect salad dressing.
I didn’t like most salads before going vegan, I just ate them because they’re healthy, but I’ve always loved Caesar salad, that’s why it was one of the first salad recipes I shared on the blog, along with a delicious vegan Caesar salad dressing.
The next recipe I’m going to post is a vegan kale Caesar salad, it’s super simple, gluten-free and as also oil-free, so I’ve made an oil-free version of my Caesar dressing, which is even better and healthier. I do consume oil, but I try to use it in moderation, so some of my recipes contain oil and others don’t.
This dressing is so convenient, it goes well with pretty much everything, not only with salads. I love it with some steamed potatoes, you should try it. And it’s super easy to make!
looking for more dressing recipes?
Did you make this recipe? Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!
Vegan Caesar Dressing (Oil Free)
- Prep: 5 mins
- Total: 5 mins
- about 1 cup (16 tbsp) 1x
- How-to
- Vegan, Italian
Servings about 1 cup (16 tbsp) 1x
Homemade vegan Caesar dressing, made in less than 5 minutes with simple ingredients. It’s oil-free, so creamy and the perfect salad dressing.
Ingredients
- 1/2 cup vegan Parmesan cheese (8 tbsp)
- 1/4 cup water (4 tbsp)
- 2 tbsp tahini
- 1 tbsp ground flax seeds
- 1 tbsp tamari or soy sauce
- 1 tbsp apple cider vinegar
- 1 tbsp lemon juice
- 1 tbsp capers
- 1 tsp mustard
- 1/8 tsp ground black pepper
- 1 clove of garlic
Instructions
- Add all the ingredients to a blender and blend until smooth.
- Use immediately or keep leftovers in a sealed container in the fridge for 5 to 7 days.
Notes
- If you don’t eat soy, use some coconut aminos instead of the tamari or soy sauce, or add some salt and more water if needed.
- Pickles can be used instead of capers.
- Feel free to use only lemon juice or vinegar. I think the sauce tastes better using both though.
Nutrition
- Serving Size: 1 tbsp
- Calories: 48
- Sugar: 0.3 g
- Sodium: 130 mg
- Fat: 3.3 g
- Saturated Fat: 0.5 g
- Carbohydrates: 3.1 g
- Fiber: 1.1 g
- Protein: 2.3 g
I missed an instruction. I forgot to add the parmesan mix to the dressing. It was not similar to caesar, I’ll add it when I prepare a salad.
Great recipe though, thank you!
Hi Crystal! You’re so welcome 🙂
It is easy to prepare and very delicious, especially with no additives 🙂
★★★★★
Hi Eileen! Thanks 🙂 So glad you liked it!
What kind of pickles can substitute for the capers?
Hi Lynne! I would use dill pickles, but I think any kind is okay 🙂
Really, really works. I just made it. Was very surprised.
I used parmesan based on sunflower seeds instead of cashews, the love of being a student – but it still tasted amazing.
★★★★★
Hi Kia! I’m so glad you liked it 🙂 Sunflower seeds are also a great choice and it’s also delicious using walnut or pretty much any nuts or seeds 😉
Ceaser salad reminds me of being a little kid. I remember my dad rubbing garlic around the salad bowl the most and being weirdly particular about it. Funny because he hates garlic now. Anyways, I’m going to make this for him when he comes over in a few weekends.
I like tahini in hummus, but I haven’t found a dressing that uses tahini that I’ve liked yet. But the ingredients makes me think I’m going to like this one.. Checked out your Parmesan recipe and you make it a lot like us, but we add onion flakes and mustard powder into ours.
Hi Kari! Hope you like it 🙂