Vegan Caesar Dressing

This creamy vegan Caesar brings serious flavor using miso, Dijon, aquafaba, and garlic-no anchovy, no dairy, no compromises.

Why You'll Love Vegan Caesar Dressing

It's a bold, umami-packed Caesar with none of the usual suspects. The texture is luxurious, the flavor's got snap-and it's entirely plant-based.

Tips and Tricks

• Emulsify slowly-drizzling the oil in too fast can cause splitting.
• Aquafaba helps mimic the texture of egg yolk and holds the emulsion together.

Variations

• Add nutritional yeast for a cheesier flavor.
• Use lime juice for a more citrus-forward spin.

Substitutions

• Swap avocado oil for grapeseed or light olive oil.
• Use white miso if red miso is too bold.

Best served with

• Chopped romaine or kale Caesar
• Roasted broccolini or Brussels sprouts.
• Grilled tofu or crispy chickpeas

How to Store Leftovers

• Store in an airtight jar or container in the fridge for up to 1 week. Stir before each use.

Common Questions

Vegan Caesar Dressing

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This creamy vegan Caesar brings serious flavor using miso, Dijon, aquafaba, and garlic. No anchovy, no dairy, no compromises.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 2 cups

Course: Dressing/Condiment

Cuisine: Californian, Plant-Based

Ingredients Equipment Method Notes

Ingredients

  

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• 2 cloves Garlic minced, or 4 cloves roasted or confit
• 1 tablespoon Red miso paste
• 1 tablespoon Dijon mustard
• 3 teaspoon Lemon juice
• 2 tablespoon Aquafaba
• 1 ½ cups Avocado oil
• ¼ cup Water
• Kosher salt to taste
• Black pepper to taste

Equipment

• Blender or food processor
• Whisk

Method

 

1. In a blender or food processor, combine garlic, red miso, Dijon, lemon juice, and aquafaba. Blend for 30 seconds.
2. With the motor running, slowly drizzle in avocado oil to emulsify, scraping down sides as needed. This should take 3-5 minutes.
3. Whisk in water, a little at a time, to reach your desired consistency.
4. Season with kosher salt and freshly cracked black pepper to taste.

Notes

Storage: keeps in an airtight jar in the fridge for up to a week. It will thicken as it chills, so whisk in a splash of water to loosen it back up before dressing your salad.

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