Whipping up a homemade Vegan Caesar dressing recipe is easier than you might think—maybe easier than running out to pick up a bottle of your favorite store-bought dressing. It only takes 5 minutes to make this delicious vegan Caesar salad dressing recipe.
My family loves this vegan Caesar dressing recipe! Although this dressing is perfect for Vegan Caesar Salad, Brussel Sprout salad, and Caesar Pasta Salad, it is also a great dip, sandwich spread, or sauce to add to a hot pasta dish. And it only takes 5 minutes to make!
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Traditional Caesar dressing contains eggs and anchovies, which isn't vegan. With a few ingredient swaps, this vegan Caesar dressing recipe tastes like your favorite traditional salad dressing but even better. And it's made from whole foods!
Caesar Dressing Ingredients
- Raw Cashews: Raw cashews provide the creaminess of this vegan Caesar dressing. Soak the cashews overnight or boil them for 10 minutes to soften if you don't have a quality blender.
- Water: The water is used as an emulsifier to the dressing and thins it.
- Lemon Juice: I prefer fresh lemon juice when making salad dressings, for the best flavor.
- Dijon Mustard: Dijon mustard supplies the dressing with a tangy and savory flavor.
- Garlic Powder: Garlic powder gives the dressing a deep flavor.
- Garlic Cloves: I prefer using fresh garlic cloves in combination with garlic powder.
- Vegan Worcestershire Sauce: I like Wizard's gluten-free brand
- Capers: The taste of a caper is reminiscent of the lemony tang and brininess of green olives but with a smack of floral tartness.
- Fine-Grain Sea Salt and Pepper to Taste: Add salt and pepper as preferred.
This recipe makes ¾-1 cup of dressing.
Caesar Dressing Ingredient Substitutions
- Use white beans, silken tofu, or vegan unsweetened, plain yogurt for a nut-free dressing. If using plant-based yogurt, skip the water.
- Or, use sunflower seeds or hemp seeds.
- Bottled lemon juice works well to substitute fresh lemon juice.
- Stone-ground mustard is similar to dijon mustard.
- One clove of garlic equals about ⅛th of a teaspoon of garlic powder.
- If converting from minced garlic to garlic powder, use ¼ teaspoon of garlic powder for every 1 teaspoon of minced garlic.
- Soy sauce or miso paste is used as a substitute for vegan Worcestershire sauce.
- Green olives are similar to capers.
How to Make the Best Vegan Caesar Salad Dressing
- It isn't necessary to soak the raw cashews overnight unless you do not have a quality high-speed blender.
- A quick way to soften raw cashews is to boil them for 10 minutes, drain, rinse, and then add to the blender.
- Add all the ingredients to a blender, and blend until smooth.
- Add more water for a thinner dressing.
- For a thicker dressing, dip, add less water.
- Cover and refrigerate until ready to use.
Serving Suggestions
This delicious vegan salad dressing is excellent for many purposes. I love it as a dip for veggies, a sauce for a sandwich, or it can be used as a pasta sauce.
Try it in Vegan Caesar Salad, Caesar Pasta Salad, and Brussels sprout Caesar Salad, and remember the Garlic Croutons - Crispy and Oil Free! Or use it as a dip for your favorite vegetables. I even like tossing it in hot noodles for a creamy garlic pasta sauce.
Recipe FAQs
Traditional Caesar dressing contains anchovies, egg yolk, and parmesan cheese.
Sunflower seeds, hemp hearts, silken tofu, white beans, or unsweetened, unflavored plant-based yogurt.
Yes, almonds work as well.
Tips
- Soaking the cashews overnight or boiling them for 10 minutes, rinsing and draining helps to soften.
- The dressing last 5-7 days refrigerated.
- To freeze the dressing, I suggest using the proper container. Choose an airtight container or a freezer bag in a size suitable for your dressing portion. I like Souper Cubes.
- Label your container with the contents and date and place it in the freezer for up to 3 months!
For a quick and easy vegan Caesar salad dressing recipe, try this 5-minute dressing! You will love it!
More Vegan Dressings and Dips to Love!
If you love this vegan Caesar dressing recipe, give us a 5-star review and comment below.
📖 Recipe
5 Minute Vegan Caesar Dressing
Ingredients
- ½ cup Raw Cashews soaked overnight or boiled for 10 minutes if you don't have a quality blender
- ¼ cup Water plus 2 Tablespoons
- 3 Tablespoons Lemon Juice
- ½ Tablespoon Dijon Mustard
- 1 clove garlic
- ½ Tablespoon Vegan Worcestershire Sauce
- 2 teaspoons Capers
Instructions
- Add all the ingredients to a high-speed blender.
- Blend until smooth.
- Cover and refrigerate until serving.
- For a thinner dressing, add more water.
- For a thicker dressing/dip, add less water.
- The dressing will stay fresh for 5-7 days, refrigerated.
Video
Notes
- Soaking the cashews overnight or boiling them for 10 minutes, rinsing, and draining them helps to soften them.
- The dressing last 5-7 days refrigerated.
- To freeze the dressing, I suggest using the proper container. Choose an airtight container or a freezer bag in a size suitable for your dressing portion. I like Souper Cubes.
- Label your container with the contents and date and place it in the freezer for up to 3 months!
Nutrition
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
Penny
This was not only delicious but,so easy to make! My husband agreed and wants it on rotation! So good and great for these hot days! Thank you again for a super recipe! Live watching you and Paul.
Kathy Carmichael
Hi Penny, when it's husband-approved, it is always a win. If you haven't tried my ranch, southwest, or creamy Italian, try them! Those are our favorites. Thanks for the feedback. I appreciate it.
Amal Biggers
I absolutely love this dressing. It is delicious. To lower the calories, I used half the cashews and added cannellini beans. Thank you so much for the recipe !!!
Kathy Carmichael
Amal, I'm so glad you liked the dressing, and that's a great idea to use half cashews and half white beans. Thank you for your feedback. I appreciate it.