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!
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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
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 1 cup (250 ml)
- Category: Sauce
- Cuisine: Vegan, Gluten Free
This vegan Caesar salad dressing is cholesterol free and has less fat than the original recipe. It’s ready in 10 minutes and is really easy to make.
Ingredients
- 1 tbsp flax seeds + 3 tbsp water
- 1 clove of garlic
- 2 dill pickles
- 8 tbsp of vegan Parmesan cheese *
- 6 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1 tbsp soy sauce or tamari
- 1 tbsp balsamic vinegar
- 1 tsp prepared mustard
- Pepper to taste
- Salt to taste (optional)
Instructions
- 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.
Notes
* If you prefer a simpler alternative, use nutritional or brewer’s yeast instead, although probably you’ll need to add less.
What kind of pickles did u use
Hi Karen! I use dill pickles 🙂
Awesome! Does the recipe mean 1 tsp mustard powder or prepared mustard?
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Hi John! It’s 1 tsp prepared mustard 🙂
Looks wonderful, but I also need to know what kind of pickles ( dill or sweet) and which mustard ( dry or prepared) to use… Thanks!
Thanks Kathi! I’ve used dill pickles and prepared mustard 🙂
Caesar salad, a minha favorita!
🙂 I love it too!
Wow! Absolutely wow! This is the closet to the original caesar dressing that I have found. Thank you SO much for this recipe! I’m just starting out a raw/vegan lifestyle and it was so hard leaving caesar dressing behind. I am now complete!
Hi Jessie! You’re welcome 🙂 I’m so happy for you 😀
wow!!!!!
so many calories!!!honestly it has been very hard to find vegan récipes that I can eat with out freaking out about the caloric content. I am a type 1 diabetic and this calorie bomb does not work for me
any alternatives to Flax sedes or nuts?
Hi! I don’t count calories, just nourish my body with healthy food and I feel amazing 🙂 You can try using tofu instead… Have a nice day!
Love your recipes-the ranch dressing and the caesar salad dressing are the bomb!!!!!!!!-thank you so much-I am so happy to have found your site- I am a new vegan and I have to cook for 4 so it is not always easy to find things that everyone likes but your recipes have been a jackpot till now-thank you thank you again- I wish you all the best !!!love Bhairavi
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Hi! Thanks a lot, you’re sooo kind 🙂 You made my day!!
Hi,
I was just wondering what type of mustard did you use. Regular yellow? I know there are several kinds of mustards. yellow, dijon, sweet, etc.
Thank You!
Hi Bianco! I usually use dijon mostard to make this recipe, but you can also use other types 🙂
I tried this today, and it’s delicious, however very thick after being refrigerated. Would I just add more olive oil to thin?
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Hi Charlotte! You can add any liquid, olive oil sounds great! 😉
How long does the dressing last in the fridge?
Hi AM! I don’t know exactly, but at least 3 or 4 days 😉
I made this tonight and used a tablespoon of small capers instead of pickles. It was perfect!! Thank you so much!
Hi Ashleigh! Capers are also great 🙂 I’m so glad you enjoyed it!
Both this recipe and the vegan Parmesan recipe are delicious! I prefer a smidge more mustard and balsamic to give it more bite, and have substituted a tablespoon or two of sauerkraut when I didn’t have pickles, and it’s been amazing every time. My husband adores it and asks for it often!
Hi Cassandra! Thanks a lot for the ideas, sounds amazing!!! <3
how much nutritional yeast should i be adding if i want to substitute the vegan parmesan cheese?
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Hi Katie! I don’t know, you could add it gently and try the sauce until it’s okay for you 😉
I mentioned your recipe in my post about 1-step vegan caesar dressing! https://vegan.supply/vegan-caesar-dressing-recipe/ Thank you for always sharing such wonderful vegan recipes!
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Thank you so much Zoe! Have a beautiful day 😉
This was absolutely amazing! Thanks so much for sharing this delicious dressing!
Hi Loreen! Thanks a lot 😀
i dont know if rating posted…but perfect as written, no substitutions used :)yummmm
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Thank you!!! Have a nice day <3
This dressing is perfect and was great with Kale!!
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Hi Taj! Thanks a lot 🙂
The classic calls for dijon mustard (prepared)
Hi! Thanks for your comment 😀
THIS IS MY FAVOURITE RECIPE IN THE UNIVERSE IT’S SO GOOD I WANT TO CRY EVERY TIME I EAT IT. THANK YOU!!!!
OK? Hhhhhh. Ok. Also, I usually double the tamari, balsamic vinegar, and lemon juice and use mustard powder instead of prepared mustard. I also add 2tbsp more of your parmesan and 2tbsp soy milk. I do this because I like the extra tang, but more importantly, it yields MORE DRESSING FOR ME TO BINGE ON.
If I must share it with anyone else I have to double the recipe or else I will become very sad.
Again,
THANK YOU!!
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Hi! Thank you so much for your kind words, you made my day! 🙂
This is so good and so easy! Used your parmesan recipe for it. Delicious! Will be making it again soon.
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Hi Jordan! I’m so sorry, but I didn’t see your comment. I’m so glad you liked it 🙂
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!
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Hi Cambria! So glad you liked the salad and also our vegan parmesan 🙂 Have a nice day!
*Vegan
*parmesean not oatmeal. Haha! Spellcheck.
I’ve made too much dressing , can it be frozen?
Hi Shaon! I’ve never frozen it, so I’m not sure, sorry!