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A metal jar lid labeled Vegan Caesar with Ball SureTight stamped on the top, viewed from above against a light background.

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
Total Time 10 minutes
Servings: 2 cups
Course: Dressing/Condiment
Cuisine: Californian, Plant-Based
Ingredients Equipment Method Notes

Ingredients
  

  • 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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