When I went in search of a dairy-, egg- and fish-free Caesar dressing, this version from Roberto Martin’s Vegan Cooking for Carnivores, topped my list over all others I tried. He’s the personal chef to Ellen DeGeneres and Portia de Rossi, and his cookbook is indeed one of the best collections of vegan recipes I’ve found that you could serve to non-vegan friends and family and have them licking their chops. And I saw a similar vegan caesar dressing that I liked so much.
Of course, I had to put my own lower-calorie spin on it by using reduced-fat Vegenaise. Still, there are plenty of other cheaper – albeit not as tasty – vegan brands available at retailers like Whole Foods, Wegmans, Trader Joe’s and others, so feel free to experiment until you find one to your liking.
In this vegan caesar dressing recipe, the combination of capers, dijon mustard, Worcestershire and nutritional yeast (optional) come together to add that nice “tangy” flavour you want and remember from traditional Caesar. And it keeps for up to 2 weeks in the refrigerator, so you can make it in advance and have Caesar dressing on the fly any night of the week.
Basil Vinaigrette Dressing
- 2 medium lemon juice
- 3 cloves garlic crushed
- 4 tablespoons capers packed in brine
- 1 dash caper brine from the jar
- 4 tablespoons Dijon mustard
- 2 teaspoons Worcestershire sauce vegan
- 2 tablespoons red wine vinegar
- 1-2 tablespoons nutritional yeast optional
- 1 ½ cups vegan mayonnaise
- 1 tablespoon ground black pepper
- 3 ounces olive oil high-quality, extra-virgin
- Puree all ingredients in a high-speed blender.
- Serve immediately, or store in an air-tight container in the refrigerator for up to 2 weeks.