This Caesar salad dressing is so simple to make and it is vegan, gluten free and nut free. It is rich and creamy with the perfect umami flavour. One batch of dressing makes enough for two heads of romaine lettuce.
A note on some of the ingredients:
Plant based yogurt: I have been using Silk Plant Based Protein yogurt lately and really enjoy it. It is a coconut based yogurt but does not taste of coconut at all. The plain yogurt is a perfect base for the Caesar salad dressing. Feel free to use your favourite plain plant based yogurt however be mindful that some coconut based yogurts can still taste of coconut.
Nutritional yeast: Nutritional yeast is a deactivated brewer’s yeast that is high in protein and often fortified with vitamin B12. It has a slightly cheesy, umami flavor. You can substitute it with vegan parmesan, just make sure that it is finely shredded.
Capers: Capers are edible flower buds that are stored in a brine. They offer a salty, umami flavour to the dressing and are a good substitute for the flavour anchovies give a traditional Caesar salad dressing. They can be found in the aisle of the grocery store with the pickles. If you don’t have any on hand you could substitute additional lemon juice.
Garlic clove: The size of the garlic clove used will have a big impact on the amount of garlic flavour in the Caesar salad dressing. If you love garlic add in a whole medium sized clove. Otherwise a small clove or even half of one will do. The longer the dressing sits in the fridge the stronger the garlic flavour will become. To substitute the garlic clove with garlic powder add in 1/4 to 1/2 tsp of garlic powder.
Worcestershire sauce: I use Wizard brand Worcestershire sauce as it is both vegan and gluten free. If you don’t have a gluten free Worcestershire sauce you could substitute with a gluten free, vegan fish sauce, gluten free soy sauce or simply omit it.
How the Caesar salad dressing is made:
In a small blender or in the cup of a hand blender add in all of the ingredients and blend until smooth.
Depending on the thickness of the yogurt used the dressing may need 1 to 2 teaspoons of non-dairy milk to help thin it out.
Do you know the best way to taste test a salad dressing? Dip a piece of lettuce in the dressing! Adjust the flavours as needed.
Store the dressing in a covered jar in the fridge for up to 3 days.
To make the Caesar salad:
Chop two heads of romaine lettuce into bite size pieces and wash well. Just before serving the Caesar salad toss the lettuce with all of the dressing.
One of our favourite things about Caesar salad is all of the toppings! We love to add my TVP Bacon bits and my Vegan, Gluten free Parmesan. By adding my Crispy Tofu it becomes a meal. Other great toppings are gluten free croutons or sliced vegan parmesan.
Enjoy!
Caesar Salad Dressing, Vegan and Gluten Free
A simple Caesar salad dressing that is rich and creamy.
4
servings5
minutes67
kcal5
minutesKeep the screen of your device on
Ingredients
1/2 cup plain, plant based yogurt
1 tbsp extra virgin olive oil
1 tbsp lemon juice
1 tbsp nutritional yeast
2 tsp capers
1 clove garlic
1 tsp Dijon mustard
1/2 tsp Worcestershire sauce or vegan fish sauce
1/4 tsp each of salt & pepper
Directions
- Add all of the ingredients to a small blender including 1/4 teaspoon each of salt and pepper. Blend everything well.
- Taste the dressing and adjust the seasonings if required by adding more salt, pepper or lemon juice.
- If the dressing is too thick, add 1 to 2 teaspoons of non dairy milk.
- Store in an air tight container in the fridge for up to 3 days.
Notes
- Nutritional information is a rough estimate.
- This recipe makes enough for 2 heads of romaine lettuce.
Nutrition Facts
- Total number of serves: 4
- Calories: 67kcal
- Carbohydrates: 2.1g
- Protein: 3.1g
- Fat: 5.1g
- Saturated Fat: 1.3g
- Polyunsaturated Fat: 0.4g
- Monounsaturated Fat: 2.5g
- Trans Fat: 0g
- Cholesterol: 0mg
- Potassium: 63.6mg
- Fiber: 0.4g
- Sugar: 1.1g
