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.
- Juice of 2 lemons
- 3 garlic cloves, crushed
- 4 tablespoons of capers, packed in brine
- Dash of caper brine from the jar
- 4 tablespoons of Dijon mustard
- 2 teaspoons of vegan Worcestershire sauce
- 2 tablespoons of red wine vinegar
- 1 to 2 tablespoons of nutritional yeast (optional)
- 1 1/2 cups of vegan mayonnaise
- 1 tablespoon of freshly ground black pepper
- 3 ounces of high-quality, extra-virgin olive oil
- 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.
I always double the recipe to have enough on hand.