Who says plant-based has to be plain? This Vegan Caesar Dressing tastes bright and zesty!
When I began my vegetarian diet a few years ago, I was blown away to learn that Caesar salad dressing was made with anchovies. Yep, anchovies—those tiny fish that get packed into cans and taste super salty. They are, in fact, what gives Caesar dressing its savory flavor and slightly pungent scent. But vegan Caesar dressing is a whole other story, and in my opinion, it’s just as yummy!
Made with capers instead of anchovies, plus a bunch of other plant-based ingredients, vegan Caesar dressing is made for the veggie-lover in mind. And it only takes a few minutes to whip up. So if you and your loved ones are trying a plant-based diet—or you just don’t like anchovies—then this is the recipe for you.
Caesar dressing is known for its tangy creaminess, with a saline aftertaste that makes me lick my lips just thinking about it. It pairs perfectly with a classic Caesar salad, but it can also be spread on a sandwich or panini. The sky’s the limit with this stuff, so keep a jar of it in the fridge for meal prep. You never know when it could come in handy.
What are capers?
Capers are small flower buds of the caper bush packed with salty, tangy, and a pinch of bitter flavor. Most of the time, they’re sold in jars of brine, so you can easily buy a jar to use both chopped capers and some of the liquid inside. This creates a salty, briny flavor to mimic that of anchovies in Caesar dressing. It offers a complementary balance to the savory and zesty tastes of hummus, mustard, and lemon. Your palate is sure to be pleased with this plant-based adjustment.
How do I store leftovers?
Keep your vegan Caesar dressing in a well-sealed jar and refrigerate it for up to 5 days. The fresher you enjoy it, the better, so make it part of your meal-prepping throughout the first week. It’s best served cold, on salads or sandwiches. If you find it’s getting too thick, stir in a tablespoon of warm water to thin it out.
Serving suggestions
Ready for an easy plant-based lunch? Craft a Vegan Caesar Salad topped with this epic dressing, then add a side of Carrot Fries. If you’d like to dish out a vegan version of Kale Caesar Salad, simply omit the Parmesan and replace the dressing with this one. For a unique but just as yummy alternative, spread some of this vegan Caesar dressing on Blackberry Vegan Chickpea Salad Sandwich With Basil, Vegan Stuffed Mushrooms, or Vegan Broccoli Salad.
Ingredients
- 1/4 cup plain hummus
- 3/4 teaspoon Dijon mustard
- 2 1/2 tablespoons fresh lemon juice
- 1/2 teaspoon lemon zest
- 4 garlic cloves, minced
- 2 teaspoons capers, finely chopped
- 1 tablespoon caper brine
- Water as needed for thinning
- Maple syrup to taste, optional
- Salt and freshly ground black pepper to taste
- 2 teaspoons olive oil optional
Instructions
- In a small bowl, combine the hummus, Dijon mustard, lemon juice, lemon zest, minced garlic, chopped capers, and caper brine. Whisk these ingredients together until the mixture is smooth.
- If the dressing is too thick, gradually add water until you reach your desired consistency. If needed, add some maple syrup to help balance the flavor. Taste and season with salt and pepper as needed.
- For extra creaminess, stir in olive oil if desired. Use immediately or store in an airtight container in the refrigerator for up to 5 days.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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