Vegan Caesar Dressing (Creamy, 5-Minute Blender Recipe)
If you're not keen on having dairy in your dressings, here's a good vegan choice. This vegan Caesar dressing is easy to make and delicious.
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 ¼ 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 5–10g, optional
- 1 ½ 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 30–45 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 — 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
Storage: Keep in an airtight container in the refrigerator for up to 2 weeks. Use a clean spoon each time to prevent spoilage.
Make-Ahead: This dressing tastes even better after a few hours in the fridge as the flavours meld. Double the batch to have it ready all week.
Substitutions: Swap red wine vinegar for white wine vinegar. Replace nutritional yeast with 1 tablespoon of white miso paste for extra umami depth.
Freezing: Not recommended — the emulsion will break and the texture becomes grainy upon thawing.
Pro Tip: Add ingredients to the blender in liquid-first order (lemon juice, vinegar, caper brine, then oil, then mayo and solids) to help the blade catch everything and emulsify faster.
Nutrition
Serving: 1servingCalories: 590kcalCarbohydrates: 8gProtein: 1gFat: 62gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gTrans Fat: 0.003gSodium: 900mgPotassium: 135mgFiber: 2gSugar: 1gVitamin A: 34IUVitamin C: 7mgCalcium: 28mgIron: 1mg
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