I love extra virgin olive oil and I use it almost every day to make a vinaigrette for my salads, but sometimes I prefer to make other dressings, like this creamy vegan Caesar salad dressing.
Caesar dressing is nor vegan, nor vegetarian, so I thought that maybe I couldn't make a vegan version. However, I've learnt something since I'm a vegan: every single recipe could be veganized!
This dressing is cholesterol-free, healthier than the original recipe and also has less fat. It's just perfection. Other ingredients can be used to veganize it, but I love this combination, it tastes amazing!
Many Caesar dressings are made with anchovies (not the original recipe), but I've used pickles instead. I've also used vegan Parmesan Cheese and flax seeds instead of egg.
The vegan Parmesan is made with nutritional or brewer's yeast, garlic powder, cashews and salt, but you can use other nuts, like almonds or walnuts. If you prefer a simpler alternative, use nutritional or brewer's yeast instead, although probably you'll need to add less.
I've added extra virgin olive oil (I couldn't live without it!), but it has a strong flavor, so maybe you prefer to use another oil. It's okay, but avoid refined oils, they're so unhealthy.
I'll share the Caesar salad recipe you can see in the picture above the next Saturday, don't worry! It's really easy to make, you only need: lettuce, chickpea croutons (or bread croutons), tofu (instead of the chicken), vegan Parmesan cheese and this vegan Caesar salad dressing, that's all! And it's ready in less than 10 minutes. I could eat it every single day, it's sooooooo delicious!
If you make this recipe, please leave a comment or tag a picture #simpleveganblog on Instagram or any other social network. We love to see your pictures and comments, it makes us very happy!
Vegan Caesar Salad Dressing
- 1 tablespoon flax seeds + 3 tablespoon water
- 1 clove of garlic
- 2 dill pickles
- 8 tablespoon of vegan Parmesan cheese
- 6 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice
- 1 tablespoon soy sauce or tamari
- 1 tablespoon balsamic vinegar
- 1 teaspoon prepared mustard
- Pepper to taste
- Salt to taste, optional
- Blend the flax seeds and the water in a blender. Let stand for 5 minutes.
- Add the rest of the ingredients and blend until smooth.
- Store the dressing in the fridge.
- If you prefer a simpler alternative, use nutritional or brewer's yeast instead, although probably you'll need to add less.
I recently watched a video by Dr. Barnard and he has said no oil, either coconut or butter or olive or evo of any kind. So what would you use instead of oil to make this.
Iosune Robles says
Hi! Olive oil is a great source of healthy fat 🙂 But, feel free to use tahini!
I love this dressing! When I make caesar salad with this dressing, everyone who eats it loves it, too. Thank you so much for the vegan deliciousness. I'll definitely check out your other recipes.
Hi Rise! Thanks a lot 🙂 Hope you enjoy them as well!
Loved this dressing! I tried it last night and both my partner and I adored it (he's not vegan/vegetarian). I've also added some Worcester Sauce (vegetarian friendly) to it.
Thanks a lot for sharing!
Hi Dana! Thank YOU for your comment 🙂 Have a nice day!
Best salad dressing this side of the Atlantic.
Hi Liam! Hahaha thank you so much 🙂
I made this for my daughter who hates salad and she devoured a massive plate of this, and then wanted more! I've been vegan for a decade and one of things I've missed most is caesar salad, and this was one of the most delicious meals I've had since becoming vegan. Absolutely incredible! I even shared it with a carnivore friend and he loved it.
Hi Mark! You made my day 🙂 I'm so happy for your and so glad you liked it so much. Have a nice weekend!
I've made too much dressing , can it be frozen?
Hi Shaon! I've never frozen it, so I'm not sure, sorry!
*parmesean not oatmeal. Haha! Spellcheck.
Loved this Vegas Caesar dressing. Very hearty and good creamy consistency. I didn’t have pickles so I used about a teaspoon of capers, no balsamic so substituted red wine vinegar. The only thing I would change it was he mustard taste. I would either use less or thin it out a bit with water. I ended up thinning it out with a couple tablespoons of water and thought it was perfect. It could have been the mustard I used though. I used a Dijon but not a great one. Thank you for the great recipe and I love your vegan oatmeal. So tasty!
Hi Cambria! So glad you liked the salad and also our vegan parmesan 🙂 Have a nice day!