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5-min Vegan Caesar Salad Dressing

Thank you Minimalist Baker for this great recipe ( I changed it slightly)! See the original here

I hate soaking cashews to make vegan dressings and sauces, and this recipe avoids that! But, you still get that creamy texture you’re going after. 
The secret ingredient:
Enjoy this simple recipe and enjoy Caesar salad whether you’re vegan or not!

Vegan Caesar Salad Dressing

For 2-3 people


  • 1/4 cup plain hummus (store-bought or DIY)
  • 1 tsp mustard
  • ½ tsp lemon zest
  • 2-3 Tbsp. lemon juice, to taste
  • 2 tsp capers (finely minced or smashed)
  • 1 tsp garlic (optional)
  • 1 pinch salt and pepper
  • 1-2 Tbsp. olive oil
  • 1-2 tsp. maple syrup (optional)


1. In a small mixing bowl, add hummus, mustard, lemon zest and juice, minced capers, garlic, and whisk to combine well. Stream in the olive oil while whisking.
2. Add a little hot water to thin out if needed and whisk until creamy. Add a dash of salt and pepper to taste. Add in maple syrup if using.
3. Use immediately, or store in refrigerator for 5-7 days. 
Serve it on romaine, kale, or arugula. It also goes great on roasted vegetables like Brusssels sprouts and potatoes. I like to top my salad with some Parm (or vegan parm) and sunflower seeds. 
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