Vegan Caesar Dressing, a plant-based take on traditional caesar salad dressing using capers and tahini in place of anchovies and egg yolks. Super easy and bursting with flavor!
Add ingredients to blender: Add 3 tablespoons tahini, 1 teaspoon white miso paste, 2 teaspoons capers, 2 teaspoons caper brine, ¼ cup olive oil, 2 tablespoon lemon juice, 1 clove garlic, 1 teaspoon dijon mustard, and 1 pinch salt and pepper to a high powered blender or handheld blender.
Blend until smooth: Blend until smooth, about 30-60 seconds. Taste the dressing and add more salt, pepper, or other ingredients like capers or lemon for flavor.
Use or store: Pour vegan caesar dressing into a small container to store. Use on salads, as a sauce for wraps, or even as a base for a vegan white sauce pizza.
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Prep ahead: Make this dressing up to 4-5 days ahead of serving.Leftovers and storage: Store in an airtight container in the refrigerator for up to 4-5 days. To freeze, store in an airtight container for up to one month and remove to the refrigerator for 24 hours to thaw, then stir well before freezing.Nutrition notes: Nutrition information is an estimate and includes all ingredients listed. This recipe is vegan and gluten free.