This is a blender Caesar dressing made without anchovies, eggs, or dairy โ just capers, Dijon, vegan Worcestershire, lemon, and vegan mayo blended until smooth. It takes five minutes and keeps for two weeks in the fridge, which makes it genuinely useful on a busy weeknight. The flavor is tangy and garlicky, not a pale imitation of the original.
Substitutions that actually work
- Vegan mayo: Any brand works, but the fat content varies. Full-fat versions produce a richer, more coating dressing. Reduced-fat versions are thinner โ whisk in a little extra olive oil if it seems too loose.
- Nutritional yeast: Listed as optional, but worth using if you have it. Even one tablespoon adds a mild savory depth that pulls the dressing closer to the classic.
- Capers: Donโt skip them or swap them out โ theyโre doing the briny, punchy work that anchovies normally do. If you only have capers packed in salt, rinse them well and add a small splash of red wine vinegar in place of the brine.
- Vegan Worcestershire: Standard Worcestershire contains anchovies, so check the label. Annieโs and The Wizardโs are widely available vegan options.
- Olive oil: Use the best extra-virgin you have. Itโs a small amount and youโll taste it.
What makes this version work
Two things matter here. First, the blender โ not a whisk, not a fork. Blending emulsifies the olive oil into the mayo base and breaks down the capers and garlic completely, so the dressing clings to romaine instead of pooling at the bottom of the bowl. Second, the combination of acidic elements: lemon juice, red wine vinegar, and caper brine. That layered sourness is what gives the dressing its sharpness without any one note dominating. Dress it at the table โ a pre-dressed salad goes limp fast.
Troubleshooting
- Dressing tastes flat: Add more lemon juice a teaspoon at a time, not more salt first. Caesar dressing usually needs acid before it needs salt.
- Too thick to pour: Blend in one to two teaspoons of cold water. The consistency should coat a spoon but still flow freely.
- Garlic flavor is harsh or sharp: Three raw cloves is a lot. If youโre sensitive to raw garlic, use two cloves and let the finished dressing sit in the fridge for at least 30 minutes before serving โ the flavor mellows noticeably.
- Dressing separates after refrigerating: This is normal. Give it a good shake or a quick stir before using. It will come back together.
- Black pepper is gritty: The recipe calls for a full tablespoon of ground black pepper, which is bold. If your blender isnโt high-powered, blend an extra 20 seconds to make sure itโs fully incorporated.
Vegan Caesar Dressing (Creamy, 5-Minute Blender Recipe)
Equipment
- High-speed blender or standard blender
- Citrus juicer or reamer
- Airtight glass jar or container (for storage)
- Measuring cups and spoons
- Rubber spatula (for scraping dressing from blender)
Ingredients
- 2 medium lemons juiced, approximately ยผ cup / 60ml
- 3 cloves garlic crushed, about 9g
- 4 tablespoons capers packed in brine, about 35g, drained
- 1 teaspoon caper brine from the jar
- 4 tablespoons Dijon mustard 60ml
- 2 teaspoons vegan Worcestershire sauce 10ml
- 2 tablespoons red wine vinegar 30ml
- 1-2 tablespoons nutritional yeast 5โ10g, optional
- 1 ยฝ cups vegan mayonnaise 345g
- 1-2 teaspoons freshly ground black pepper adjust to taste
- 3 ounces extra-virgin olive oil 90ml / 85g
Instructions
- Add the lemon juice, caper brine, red wine vinegar, and olive oil to a high-speed blender.2 medium lemons, 1 teaspoon caper brine, 2 tablespoons red wine vinegar, 3 ounces extra-virgin olive oil
- Add the garlic, capers, Dijon mustard, vegan Worcestershire sauce, nutritional yeast (if using), black pepper, and vegan mayonnaise.3 cloves garlic, 4 tablespoons capers, 4 tablespoons Dijon mustard, 2 teaspoons vegan Worcestershire sauce, 1-2 tablespoons nutritional yeast, 1-2 teaspoons freshly ground black pepper, 1 1/2 cups vegan mayonnaise
- Blend on high for 30โ45 seconds until the dressing is completely smooth, creamy, and emulsified. Scrape down the sides with a spatula and blend again briefly if any chunks remain.
- Taste and adjust seasoning โ add more lemon juice for brightness, more pepper for heat, or more nutritional yeast for depth.2 medium lemons, 1-2 teaspoons freshly ground black pepper, 1-2 tablespoons nutritional yeast
- Transfer to an airtight glass jar or container and refrigerate. Serve immediately or store in the refrigerator for up to 2 weeks.
Notes
Nutrition
Frequently asked questions
Can I make this without a high-speed blender?
Yes, a standard blender works fine for this recipe. The main difference is that you may need to blend longer โ up to a minute โ to fully break down the capers and garlic, and the texture might be slightly less perfectly smooth.
How long does this dressing actually keep?
Up to two weeks in a sealed container in the refrigerator. The lemon juice and vinegar help preserve it โ just make sure your container is airtight and you use a clean spoon each time.
Is this dressing good on anything besides Caesar salad?
It works well as a dip for raw vegetables or a spread inside a wrap. The flavor is strong, so use it where youโd want a punchy, garlicky sauce.