5-Minute Vegan Caesar Dressing

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Bowl of our easy vegan caesar dressing recipe on a wood board

Ah, the Caesar salad. It’s something to behold.

I don’t know how many times I’ve gazed longingly upon other diner’s salads, while my sad, oily balsamic vinaigrette drips down lettuce that deserved something better. Something creamier. Something zesty. Something garlicky.

I think you get where this is going. I’m tired of not being able to enjoy Caesar salad because the dressing isn’t dairy-free. So I decided to make my own!

The best part is, it only takes 5 minutes. No cashew soaking, grinding, or blending involved. You can do this – and you totally should.

Wood board with capers, garlic, hummus, lemon juice, and spices for making simple vegan Caesar dressing

Origins of Caesar Salad

It’s thought that the Caesar salad originated in Mexico in the 1920s (source). Who knew?!

Caesar Cardini, an Italian immigrant, is believed to have created the recipe (by accident) at his restaurant in Tijuana, Mexico. However, Caesar’s brother, Alex, claims that they invented the dish together prior to its success at Caesar’s Restaurant Bar.

The restaurant more commonly credited with its origination still exists today. And the salad is still made with the same original ingredients: romaine, olive oil, garlic, salt, pepper, lemon, parmesan, Worcestershire sauce, egg, and a crouton.

Caesar salad has now spread across the globe and has taken on many modifications. This is our inspired, plant-based take on a similarly garlicky, zingy dressing!

How to Make Vegan Caesar Dressing

The base for this simple, 6-ingredient, 5-minute dressing is hummus. It creates a creamy, savory base that’s easy to come by since there’s almost always hummus in the fridge. Or at least in my fridge.

Next comes copious amounts of minced garlic, capers for that salty ocean taste, lemon juice + zest for brightness, and a little spicy mustard for zing. Add salt and pepper to taste and you’re good to go.

Whisking together ingredients for simple homemade vegan caesar dressing

I hope you all love this dressing! It’s:

Slightly spicy
Undetectably dairy-free
100% delicious

This dressing would be perfect on hearty salads, especially kale that’s been massaged with a little lemon and olive oil. Throw on some vegan parmesan cheese and it’ll taste just like the real thing – promise.

If you give this recipe a try, let us know! Leave a comment, rate it, and don’t forget to tag a picture #minimalistbaker on Instagram. We’d love to see. Cheers, friends!

Bowl of our delicious and simple vegan caesar salad dressing recipe

5-Minute Vegan Caesar Dressing

A creamy, hummus-based vegan Caesar Dressing in just 5 minutes with simple ingredients! The perfect plant-based dressing for salads.
Author Minimalist Baker
Bowl of simple homemade Vegan Caesar Dressing on a cutting board
4.88 from 166 votes
Prep Time 5 minutes
Total Time 5 minutes
Servings 8 (1-Tbsp servings)
Course Sauce, Side
Cuisine Dressing, Gluten-Free, Italian-Inspired, Vegan
Freezer Friendly No
Does it keep? 5-7 Days


  • 1/4 cup plain hummus (store-bought or DIY)
  • 1 tsp spicy mustard
  • 1/2 tsp lemon zest
  • 2-3 Tbsp lemon juice, to taste
  • 2 tsp capers (finely minced/smashed, plus 3 tsp brining juice as original recipe is written- adjust amount if altering batch size)
  • 3 Tbsp fresh minced garlic (4-5 cloves yield ~3 Tbsp minced)
  • 1 healthy pinch each sea salt + pepper (more to taste)
  • 1-2 Tbsp olive oil (optional // for added creaminess)
  • 1-2 tsp maple syrup (optional)


  • To a small mixing bowl, add hummus, spicy mustard, lemon zest + juice, minced capers + brining juice, and minced garlic, and whisk thoroughly to combine. Olive oil is optional, but will add a bit more creaminess.
  • Add a little hot water to thin until pourable and whisk until creamy and smooth (see photo). Taste and adjust flavor as needed, adding more salt and pepper, lemon juice, or minced garlic if desired! Maple syrup will help offset how salty and briney this dressing is, if you find you need it (I did not).
  • Use immediately, or store in the refrigerator up to 5-7 days.
  • This dressing is delicious on kale, romaine, and arugula. It would also be great on roasted vegetables, especially Brussels sprouts and potatoes. Top with a little vegan parmesan cheese for the ultimate Caesar salad experience.



*Nutrition information is a rough estimate.
*Recipe makes ~1/2 cup dressing.

Nutrition (1 of 8 servings)

Serving: 1 one-Tbsp serving Calories: 19 Carbohydrates: 2.8 g Protein: 0.8 g Fat: 0.7 g Saturated Fat: 0.1 g Polyunsaturated Fat: 0.28 g Monounsaturated Fat: 0.22 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 69 mg Potassium: 29 mg Fiber: 0.54 g Sugar: 0.4 g Vitamin A: 3.77 IU Vitamin C: 2.6 mg Calcium: 13.15 mg Iron: 0.22 mg
Bowl of gluten-free vegan caesar dressing on a wood cutting board

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My Rating:

  1. Logan says

    Not my favourite recipe from MB. I LOVE garlic so it hit a spot, just not the cesear spot. For me, I think it’s the hummus base. It still tasted like a thin hummus turned cesear rather than a classic cesear taste. I’d maybe try a tahini + soy milk base and try again (will report back when I do this!).

      • Logan says

        Will definitely be trying that one! I meant to comment again that when I added a healthy does of vegan parm the hummus taste got covered up and the cesear came through a lot more. Definitey not a bad recipe, but I’m excited to try the cashew based one and reattempt this without the hummus too :D

  2. ANDREA SANFT says

    This is absolutely amazing. I have made it twice, once with the DIY hummus. My non-vegan family and guests loved it too.

  3. Laura G. says

    This was SO good! I used kalamata olives instead of capers and one garlic clove. I did add one tablespoon of olive oil for more creaminess. Quick and oh so delicious! Thanks!

      • Rebecca says

        An amazing vegan Caesar dressing! With a couple minor tweaks it would be perfect. I followed the other reviewers recommendation to add less garlic. I did 2 tsp which still was way too much. I then added maple syrup to offset the flavor. Unfortunately it wasn’t as tasty. So I would recommend just starting off with half a clove of minced garlic and work your way from there. I’d skip on the maple syrup it just made it a bit sweet and I wasn’t a huge fan. I enjoyed it none the less but when I made it with less garlic and no maple syrup it was perfect! Thank you for sharing!

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          Thanks for the review! We happen to LOVE garlic, but know it’s not for everyone! Glad you enjoyed it, Rebecca!

  4. Jennife says

    I’m a garlic lover but 3 tablespoons of fresh garlic? That can’t be right. I used half and it was pretty garlicky. I do like the use of hummus in the recipe though.

  5. Hope says

    GARLIC | Loved this recipe but I used fresh garlic and it was too spicy. You have to be careful with garlic. Just a heads up. I also used green olives instead of capers.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing your experience, Hope! This one is very garlicky, but feel free to reduce next time!

    • Danielle says

      This dressing is simply amazing! Everyone who I made it for has loved it! Also no one can tell it’s vegan because it tastes way better than regular Caesar dressing. Thank you so much! I bought minced garlic and put about 2 tablespoons in, added just 1 tablespoon of olive oil, and omitted the maple syrup. Delish! Xo

  6. Makayla says

    I made this today for dinner and it was sooo good! I specifically bought spicy mustard for this and it was definitely worth it; so are the fresh ingredients. I used fresh lemon and garlic, which was one of the reasons this dressing was really good. I had it with chopped romaine and sunflower seeds and it was delicious!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed this recipe, Makayla! Thanks so much for the lovely review! xo

      • Lesley says

        I definitely would only use 2 cloves of garlic. It’s amazing that way. I made it with 3 tablespoons for a dinner party once. Everyone said they loved it, but no one ate it. People took it home to dilute with their own hummus.
        I love love garlic, but it’s just way too much.

  7. Sharon says

    This is SO GOOD. I’m not vegetarian, but my husband is. Made this with store bought hummus and green olives instead of capers. Did not add any of the optional olive oil or maple syrup. Since he’s vegetarian and not vegan, I also added some Parmesan, but nutritional yeast could be used. Did not taste “hummus-y” at all. DELICIOUS!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad it turned out well! Thanks so much for the lovely review and for sharing your modifications, Sharon! xo

  8. Lisa says

    This is a staple dressing.

    I double or triple the recipe and store it in a mason jar for about a week. I put it on everything from grilled romaine, regular kale or romaine salad, ceasar wraps, potatoes…just a veggie dip. It’s so good.

    I modify with store bought minced garlic to make it a 2 minute dressing in a pinch and it’s just as good!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Love all those serving ideas! We’re so glad you enjoy this recipe, Lisa! Thanks so much for sharing!

  9. Cleo says

    So delicious, best vegan ceasar dressing I’ve ever had. I was thinking about the how good my salad was even after I ate it because this dressing made it incredible.

  10. ja Wes says

    fantastic! I upped the lemon juice and garlic a little – – just a matter of taste, literally haha, very grateful to find this recipe – have shared it around a lot already. thank you!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Ja. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  11. Rose says

    This dressing is life changing!!!
    I made your 5 minute microwave hummus (5 stars) just so I could try this recipe and I was not disappointed!!! The flavour is amazing and the texture is just like the real thing. If you had told me 10 days ago when I was put on a very strict elimination/hypoallergenic diet that I would be eating Caesar salad everyday for lunch and loving it, I would have laughed in your face. Thank you for another amazing recipe!!
    Your recipes have literally saved me as I have had to learn to eat an entirely new way. I am so thankful that you have created such deliciousness in a time where all my favourites have been stripped away. I noe have many new favourites that will be in regular rotation even when I can eat my normal” foods again.

      • Natasha s says

        I love this dressing cause it comes together so quickly. Most other vegan Cesar recipes call for cashews and soaking! This is a keeper recipe

  12. Laura says

    If you like a tangy, garlicky, tastes like it has anchovies (but doesn’t) that packs a punch kind-of caesar dressing, this is for you. Unusual ingredients but they work! Yum.

  13. Katie says

    This is the best caesar salad dressing ever! It’s got such great flavour and is so versatile! It is perfect just as the recipe is written but I like mine less tart so I added less lemon juice and added some blended soaked cashews for a slightly more mild taste and it’s everything I could want. If you even thought about caesar salad today, don’t think twice about this recipe!

  14. Amanda says

    Terrific! I made a small batch using your microwave hummus recipe, all in my old bullet. Am not strictly vegan so added a few dashes of Worcestershire sauce. You really nailed the Caesar umami tang. And it’s so healthy! I’m in love.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Amanda! Thanks so much for the lovely review!

  15. Natalie Emond says

    Holy Sh*t this dressing is amazing. Love that you dont have to edit for any nuts to soak not to mention how expensive cashews are. This is for sure my go to recipe from now on

  16. Tracy says

    This was really delicious! I changed it up a bit, I only put a large tablespoon of garlic in because wow, three tablespoons sounded atomic! I also used vegannaise instead of hummus because thats what I had. This was super easy and an absolute winner at our house. As Valerie says, inhaled it! Thank you!

  17. Preeya says

    This was fan-tas-tic!! I didn’t have spicy mustard so I used regular mustard and I left out the capers. It was still so so good. I haven’t had Caesar salad in a long time, but this tasted pretty similar to what I remember. 10/10, will be making again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you enjoyed it, Preeya! Thanks so much for the lovely review!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Thanks so much for the lovely review, Renee. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  18. Randi says

    My partner scored some romaine and I was just thinking about how much I’d like a caesar salad! I don’t have any capers, though, and due to ‘Rona I can’t go out and get them. Would a small amount of olives and olive brine work as a substitution, do you think?

  19. sara says

    This recipe is amazing and really hit the spot! Due to COVID im not grocery shopping often at all and ran out of my ususal (follow your heart) vegan caesar dressing. This is definitely my new go to! I didnt add any maple syrup this time, I thought it was perfectly tart, but I might try next time just to see the difference.

  20. Shelby Renaud says

    This is an amazing, healthy sub for traditional Cesar dressing. I made it twice in a week and mixed it with kale, A bit of romaine lettuce, roasted chickpeas and croutons. My hubby isn’t a salad lover and he’s been requesting it!

    I made a couple of changes to adjust it to my taste.

    Reduced garlic to 1 small clove
    Added 2-3 tbsp of nutritional yeast
    Added a pinch if chili powder
    Reduced the maple syrup to 2 tsp

    Also, the lemon zest is a must in my opinion. It adds an awesome, zesty taste.

  21. Maggie says

    This dressing is incredible. As a vegan I miss caesar salads so much, and the storebought brands taste off. This tastes exactly perfect, my nonvegan boyfriend loved it too. Served over grilled romaine hearts and topped with crispy fried capers is heaven.

  22. Constance Ordeman says

    I made this for Easter. I topped it with Follow Your Heart Parm and used Greek Manna broken up for croutons. I did not add the optional sweetener but did add olive from my sister’s farm on the Island of Paros in Greece. I was amazing! Your sight is a constant go to for this vegan chef. I have been a follower from the very beginning and have yet to have a fail! Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thanks so much for your kind words and lovely review, Constance! We’re so glad you enjoy our recipes!

  23. Brittany says

    This dressing is fantastic. Better than most non-vegan Cesar dressings that are out there. I will be making this again and again. Thank you!

  24. Vanessa says

    I LOVED this and my husband just asked me if we could make it again. The only change I made was that I added monk fruit instead of maple syrup to cut back on sugars.

  25. Michelle says

    Made a quick hummus with lentils and quinoa I had on hand. Was still amazing! Thank you for this and all your other great recipes!

  26. Leah says

    This is truly my favourite Caesar dressing recipe and it’s as good as non-vegan versions. I use about 1 tbsp of olive oil and it’s perfect as is – no need for the maple syrup (for me). The brininess of the capers is a great touch. You can use with salad, wraps, as a veggie dip, etc…5 stars for sure!

  27. Lisa says

    I’ve made this so many times and I love it!
    I have used garlic hummus (and skipped the fresh garlic) and it’s so yummy.

  28. Betsy says

    Wowza – excellent recipe, my new go-to. I happened to have garlic hummus on hand so I used that instead of adding fresh garlic.

  29. Danielle Metcalfe says

    This taste too much like hummus to me. I’ve made this exact recipe using brazil nuts and water instead of hummus, and it tastes more true to caeser dressing. This is still a good dressing as is though, and lower fat if you are using an oil free hummus.

  30. Cheryl says

    I just returned a store bought vegan Caesar dressing; it was awful. I’ve been totally craving a Caesar salad. I had the romaine and croutons; I just needed the dressing. Stumbled upon this recipe. I cook a lot and the ingredients all made sense to me. I figured it was the best bet. What I didn’t expect was to be absolutely floored by this. It is even better than non vegan Caesar dressings I’ve had in the past. So glad Caesar salads are something I will not miss as I transition to a vegan lifestyle. Thank you so much. Absolutely delicious!!! I’m excited to try everything you make.
    P.S. I omitted the zest (was lazy), used a Tbsp. of garlic infused olive oil instead of plain( loves me garlic) and added a tsp. of nutritional yeast(more ‘cheesy’ goodness).

  31. Carolynn Smallwood says

    This is my go-to salad in the summer, and I have made it so often that I don’t even need to look at the recipe anymore and cater the ingredients to my own palate. I add some vegan croutons, and feel completely satisfied after eating this simple, delicious, and nutritious salad! I don’t add the optional maple syrup, and the dressing is tasty without it. I’ve used a food processor to make it, and have made it without a food processor and the dressing is just as delicious! Thank you for inventing it!

  32. Brooke says

    This is fantastic! I doubled the recipe and it was enough for a dinner party of 6 people. I served it with nutritional yeast sprinkled on top. Everyone loved it!

  33. Mel says

    This is so delicious my 6-year-old ate it with lettuce, his carrots, poured it on his rice, and wanted vegan caesar salad for his breakfast. Not exaggerating. Thank you! I have been looking for a great recipe for a loooong time.

  34. Angie Austin says

    This is a great trick using hummus to make Caeser dressing. I only used 1 T of garlic and it was still WAY too much. I’ll start with 1 teaspoon next time and go from there. Or maybe 1 T of roasted garlic.

  35. Megan says

    You piqued my curiosity… But I had no hummus made (I always make it, as it is hard to find and expensive where I live). So… Off I went to your hummus recipe and WOW that was delicious! I almost didn’t continue, since I just wanted to eat it all up but I had just bought capers two days ago (a first) so I decided to give it a go. Today I enjoyed it in a kale, onion, pepita raisin salad for a picnic lunch. Yum. I did modify, was unsure of quantities since I just had left some hummus in the bottom of the vitamin… So a dash of this, that, used mustard powder and yellow mustard for it was all I had.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Megan. We are so glad you enjoyed both recipes! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  36. Alicia Livesey says

    This is my favorite plant based Caesar dressing. It’s so quick and i honestly think it taste better than traditional Caesar dressing.

  37. Lisa Talbot says

    I discovered this recipe today and made it tonight. Wowza!! It is delish! I even skipped the oil. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Lisa. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  38. sarah says

    Ammmmazing! I LOVE this recipe! I used Ithaca lemon garlic hummus because that’s what I normally buy. I did end up using the maple syrup and also smushed the capers before chopping. The first time around I forgot the salt and pepper, and it was still very good.

  39. Kay Conley says

    I need a vegetarian dressing for a very large group. Do you recommend making this in a blender instead of whisking by hand?

  40. Angela says

    This is so good! I don’t think I could go back to bottle dressing. Love that it’s vegan and tastes even better than non vegan dressings I’ve eaten in the past. Thank you!!

  41. Sandra says

    Hi just made this with my 12 yr old son who has been asking for a ‘chicken’ (gardein chick’n and sheese mature chedder style wrap) ceasor wrap for a while now we didn’t have any capers and used dried tyme (Google said ok for substitute) OMG amazing !! Will definitely try with capers another time . (We also mafe your hummus to go in the Ceasor dressing yum) Thanks for the awesome recipe xo he is now devouring it and the rest of the family ?

  42. Amanda H says

    I used this as a dip for bacon wrapped asparagus. I needed a vegan dip bc my niece has a terrible milk and eggs allergy. I worked well for this purpose. Then I used the left of on frozen wild caught haddock fillets that I simply baked in a glass dish for 18 mins. They were amazing. Try it if you are not full vegan or vegetarian.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Wow, that sounds lovely! Thanks so much for the lovely review, Amanda. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  43. carol coleman says

    This recipe won over my whole family, friends you name it. My middle daughter loved real caesar salad dressings from restaurants and I said no more some time ago. She goes crazy when I make this. It is amazing. I make it about once a week now. You are the bomb!

  44. Dana Stone says

    This is an incredible recipe! I’ve made it a couple of times and think I will always have it in my fridge. It is rich and delicious like the real Caesar dressing! I put it on salads and roasted Brussel sprouts. Wilted kale! It’s delicious! I put everything in my nutria bullet, minus the maple syrup. It’s perfect.

  45. Joe Frogger says

    Subbed firm tofu for hummus, garlic powder for garlic cloves, seaweed sheets for capers and 25 cent on sale iceberg for romaine. I’m still devouring the bowl for brunch.

  46. Chris says

    I was super surprised how delicious this was! Had it on your kale salad with roasted chickpeas, and it was super creamy! Thank you for this great recipe!

  47. Renea says

    Yummy! I did not add the optional maple syrup because I love the tart Cesar taste. I made it without oil and it is absolutely yummy!

  48. Nicole says

    We had a BBQ for 12 people last week, and no lettuce left in the garden. I had this dressing at my bff’s house & loved it, so I gave it a whirl! And, as I have COPIOUS AMOUNTS OF KALE, & crossed my fingers. Not a single leaf left in the LARGE salad bowl, and people asking for more…. this is now a staple in our house!

  49. Sara says

    This is my go to for dressing so easy to make I always add olive oil pouring slowly while whisking– also watch the lemon & caper juice they can get over powering add some then taste– add more if desired– I do romaine or kale thinly sliced, red onion, tomatoes, vegan parmesan cheese & an everything flat bread crackers– so good!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      xoxo! Next time would you mind adding a rating to your review? It’s super helpful for us and other readers! xo

  50. Jennifer says

    Well, I’m obsessed with this dressing. SO delicious and very easy to make. Only problem is that I always forget to double the recipe so I have more for the rest of the week!!

  51. Tanya says

    So yummy!! Thank you! I used a roasted garlic hummus which amped up the garlic flavour and a little maple syrup to round to all out. It is delicious and will be a staple in my fridge from now on!

  52. nikki says

    This recipe is absolutely delicious – the only change may be to hold back on the salt until the end. With the brine from the capers and the already salted store bought hummus I didn’t need any additional.
    Added course ground black pepper too and left out the maple syrup. Thank you for creating such a great recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Nikki. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  53. Antonia says

    this was absolute perfection! I added a tsp of fabanese instead of the oil and added some smoked chili flakes. But omg this tastes just like the real thing! And I used my immersion blender to make it nice and smooth

  54. Barbara Honor says

    Just want to say this was a delicious dressing. I am a skeptic and I loved it. My husband is a type 2 diabetic and was injecting insulin 5 times a day along with oral medication and decided to go vegan and in one month with no animal products is donw to one oral medication in one moth. We were astounded. I am transisition and this new way of eating is somewhat harder for me. I am trying to find healthy alternatives. We had a cesar salad with this delicious dressing and watermelon and cantalope for dinner last night and we both felt fully satisified the dressing made all the difference. I am going to try the Parmasan Cheese next as well as the cheese made from cashews. Thank you so musch for sharing.

  55. Grayson says

    What a clever recipe. I’ve made Caesar dressing with soaked cashews before but it was always such a production. This was a great quick fix for the Caesar craving. I added about a tablespoon of vegan mayo to make it even creamier and I enjoyed it. This will be in my rotation.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Grayson. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  56. krista rider says

    If I hadn’t made this myself I’d never guess it was vegan. It was delicious and the perfect mix of creamy, salty, lemony with just enough bite. Loved it!

  57. Alyssa says

    I’ve made this dressing twice now in the past two days. It’s perfect. I’m not vegan, but I prefer vegan Caesar dressing and this recipe is perfect for when I have a craving at home. I love how quickly it comes together and I never would have thought to replace the usual soaked nuts with hummus! So smart. Thanks for the recipe, I love it!

  58. Kevin dyer says

    I went vegan a few years ago I really missed Caesar salad. This recipe is amazing I love it just the way it is The capers give it great flavor

  59. Jamie says

    I liked this recipe! It was good. I would only add 1 teaspoon maple syrup next time and swap the oil for aquafaba. I added an extra 1/4 cup aquafaba to thin it out slightly and ut made it really smooth and creamy.

  60. Kelly says

    This is my go “Go to” and ABSOLUTE favourite vegan dressing. I am Vegan however my husband is not and he absolutely RAVES over it as well. ( and asks me to whip it up all the time) it can be used for anything you want sauce for actually.
    I follow the recipe as written and it’s perfect ( although I do it by eye now) MAKE IT NOW and PIN IT- you likely have all the ingredients too. ???

  61. Suzan merritt says

    I made it and didn’t have hummus so put pinto beans in instead and served by mixing dressing into the salad. It was a hit! I will make again and follow directions exactly. I did not add the sweetener.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Lovely! Thanks for sharing, Suzan. Next time would you mind leaving a rating with your review? It’s so helpful for us and other readers. xo

  62. Ali says

    What I love about vegan cooking is taking an indulgent, delicious thing like caesar dressing and turning it into something healthy and delicious. I loved loved loved this dressing and the DYI hummus (tahini is the key!). I added 2 tbsp of warm water to thin it just a little bit and served it on grilled romaine. The capers are genius–was always a little squeamish about anchovies. I’m not vegan but try to eat plant based meals during the week to stay healthy and to conserve. This will be a staple in my fridge for summer.

  63. Karen says

    My daughter made this recipe for me. It was super delicious.
    She didn’t have capers. She added 2T nutritional yeast.
    Could have eaten bowls full of salad.

  64. Desiree says

    Perfect timing for this, Love! Was just saying to the hub, feeling like salads..but i only know vinagerette, or same sweet ones for strawberry, or sweet kale salad. Thank you for creamy salad dressing!!! Yay!
    All the recipes, that I have made, by you have been true to the exact direction. Seriously! I love how i dont have to finnagle the recipe…you have already done that and each one has come out wonderfully. I’m so very thankful for your recipes…no matter what genre they’re based. Much love and hugs to you, Sister!
    Thank you,

  65. Gail says

    Very good recipe. Made a very convincing Caesar salad with romaine and Violife Parmesan. No vampires tonight!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for sharing, Gail. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

        • Nina says

          Hi hoping you can help… when you say spicy mustard here in the UK there is English Made Mustard (very hot and bright yellow) or French Dijon Mustard, yellow French’s Mustard or French whole grain Mustard. Which of these do you recommend using? Thank you. Recipes looks amazing…

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            Hi Nina, we aren’t familiar with all of those, but either French dijon or French whole grain should work!

  66. Evelyn Garcia says

    Made this, put on some baby kale, let it sit for 5 minutes, added some croutons….yummy in under 10 minutes!!!! Thanks!!!

      • Em says

        Hi Lucy, I used it on romaine with canned chickpeas for a vegan Caesar salad. Croutons on the side for the gluten free folks. I’ve made this recipe often. Easy and better than any other recipe so far.

  67. Lila says

    Wow this was amazing and soooo easy. The only modifications I made is that I used roasted garlic hummus and did not add any additional garlic. I also blended everything in the blender and added the capers afterwards so it was super creamy. I think the capers are vital to this. Yum yum yum! Just make it!

  68. Marsha says

    What a GREAT dressing!!!!
    Used roasted garlic that I had and it worked well.
    Thanks for sharing this and the free e book !!!!

  69. Caitlyn says

    This recipe is genius! I use Dana’s Microwave Hummus recipe as a base and usually just add 1 more clove of garlic and it’s perfect! I almost always have both the hummus and this dressing on hand and I pretty much live off of hummus and veggies and kale Caesar salads!

  70. Aja says

    Thank you so much for this recipe! I didn’t have all of the ingredients on hand, so I made a few substitutions, and I still think it turned out to be really tasty! I used the Cedar’s zesty lemon hummus instead of plain (loved the extra lemony taste), apple cider vinegar in place of the capers (2 tsp) – I just added a bit of extra salt, and dijon mustard because I didn’t have any spicy (just added a pinch of cayenne). I will need to snag some capers and spicy mustard asap, because I will definitely be keeping this recipe in my rotation.

  71. Ali says

    Really good, I like that this isn’t made of a bunch of veganaise/processed ingredients. I subbed the hummus + olive oil with 1/3 cup of chickpeas + 3 tbsp tahini. I added chickpeas (the rest of the can) that I had roasted with garlic powder, lemon juice, and S&P, until chewy and sprinkled a generous dose of nutritional yeast over the tossed salad. Used kale that I massaged with avocado oil.

  72. Chrissy says

    I am obsessed with the recipe! I make it all the time (my toddler even likes it) for family and friends. I am burning through caper brine, is there a sub for that? Or can I make some more when I have drained a jar of brine that still has capers in it?


    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Chrissy, you could try lemon juice or vinegar, but it likely wouldn’t be as salty! If you give it a try, we would love to hear how it goes!

  73. Monique says

    Great recipe! It was quick and easy to make. It was also very tasty. I truly enjoyed this “Caeser” dressing on my salmon salad.

  74. Jenna says

    Delicious! I made tofu Caesar salad wraps with this dressing and they came out perfect. The dressing is simple, quick and tastes very similar to traditional Caesar dressing.

  75. LM says

    Found this recipe from Erin Ireland. Added smoked paprika for a delicious addition. Tossed with Swiss chard and other greens and totally tasted great!

  76. Jessica says

    Thank you for the recipe! So good! I thought it was better with the sweetener. I added agave instead and also put olive oil. I used follow your heart parm and crunchy chickpeas with sea salt for crunch :)

  77. Angie says

    OMG best salad dressing ever! Even my picky husband liked it. I could not believe how much it tasted like the real thing. We are new to plant based cooking. So glad I found your site. Thank you for all your hard work.

  78. Andrea says

    I found this recipe through a Prevention article about dairy-free salad dressing and oh my, is it a game changer. I made it last night and it has renewed my passion for salads. I thought they were alright before but now I want to eat them for every meal. I omitted the capers (didn’t have any, plus they kind of creep me out) but no bother, it was still perfection. Thank you for this magical dressing! I will surely take a look at your other recipes.

  79. Audrey H. says

    I love it! I replaced hummus by vegan mayonnaise, because in most recipes it’s what they use. Even though it was a bit too liquid, the taste was awesome! I used it on my salad with carrots, avocados and croutons. Wonderful!

  80. Abigayle Duncan says

    I want to create a site where it’s a one stop shop for stories and articles on a particular subject….as long as I give credit to the author or source will I be ok, I will not steal original content, but rather gather it…is this legal?.

  81. Miri says

    This dressing is absolutely AMAZING! Everyone LOVED it!!!
    I made it this week and today again.
    Question, If I want to make big batch, let’s say 1 cup of hummus, how much garlic should I use? 16 cloves sounds too much.

  82. Ann says

    Beautiful solution to the Caesar salad dilemma. I used the Sabra garlic humus trying to cut corners and I do think it might be too much. I love garlic a lot, but with this, a little goes a long way. Also, if you think you used too much lemon, you probably need more.

  83. Theda Reale says

    First of all Dana I am a huge fan I come to your site first when I want to make pretty much anything!!
    I have tried lots of vegan Caesar dressing recipes and not one has ever come close to how good this is I am so excited I am making croutons today as well and will check and see if you have a recipe for those. This will be a new staple in my culinary arsenal!

  84. Jasmine says

    Thank you for this recipe it looks amazing and can’t wait to try it!!! Just a little question could I make a spicy mustard?? I live in India and the choices here are like, nada :/ so don’t think I’ll be able find this here.

    Thank you again :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I think so? But I think the spicy really just comes from whole mustard seed. I’d search for a DIY recipe if I were you!

  85. Jennifer says

    This is amazing!!! Thank you so much! Since going vegan I have missed Cesar salad and the daiya dressing is just not quite right. This dressing is so delicious and seriously hit the spot.. seriously tastes very close to cesar dressing! Can’t wait to make this for my non vegan family and friends!

  86. Holly says

    My daughter cannot have mustard. Is it integral to this recipe? Can I eliminate it or substitute with something else?

  87. Hanna says

    I just went vegan about 3 weeks ago and last night I was craving a kale caesar salad. THIS DRESSING IS AMAZING. I love how the texture of the hummus makes it seem like there’s cheese in there somewhere. I feel like I could feed this to my family who are so skeptical about plant-based things, and they’d never know the difference! Thank you for making it easy to be vegan!

  88. Lyndsey says

    This is the most delicious Caesar dressing I’ve ever had! I love all your recipes! My only regret is not finding this one sooner! Thanks so much!!

  89. Joanne Merner says

    This dressing was amazing – I followed the exact recipe – everyone loved it. I made a grilled Caesar salad and used this dressing. I’ll never use my old dressing again!

  90. Starr says

    I was super excited to see a simple vegan Caesar dressing recipe and this one did not disappoint! I made it to go with dinner last night and it was delicious! Used 1tbsp olive oil and 1tsp of maple syrup on the optional ingredients, mixed everything and tossed it with a head of chopped romaine and croutons. The teenagers were bummed there were no leftovers!

  91. Marie says

    A classic caesar salad with rich & creamy dressing used to be one of my absolute faves. After a year vegan, I’ve searched far and wide for a creamy caesar dressing that can stand up to its non-vegan counterpart. Every recipe I tried left me slightly disappointed.

    Not this one, though! I gotta say, this dressing is an absolute flavor bomb. You really struck it out of the park, (again)!

    I added just a bit of tahini and nutritional yeast for richness and savoriness. 11/10, for sure. I foresee many, many more caesar salads in my near future (THANK YOU)!

  92. Tracey Villalba says

    I made this recipe last night and took it to a vegan dinner party. I was a little nervous being the newest vegan of the group, and the fact that the host was the dear woman who taught me how to be a whole-food, healthy vegan – I guess deep-down I wanted her to be proud of her new student. THE RECIPE WAS A HIT!!!!! Everyone wants it and I’ll be sending them all the link today! This recipe SO satisfied my craving for a really good Caesar that I’ve had ever since becoming vegan. THANK YOU!! My teacher even asked what made the recipe have that special “tang” that she couldn’t identify. Capers! She was pleasantly surprised! I’ll be back for more recipes, for sure!! Congratulations!!

  93. Diane says

    I made this tonight and absolutely loved it! I used the type of hummus I had at home – roasted pine nut; 2T of lemon juice; added 1T of olive oil; probably less of the caper brine than called for as I didn’t have enough on hand; and found no need to add any maple syrup. I plan to make it the same way next time – just because it was so perfect but taste and adjust to your liking. I found mine! Thank you!

  94. Rose says

    I loved this dressing! I made it with less garlic – about a third of indicated in directions. Also added toasted pine nuts. Yummy!

  95. Wendy MacKenzie says

    Loved it! I think my garlic cloves were on the large side, it was quite garlicky. Thankfully we love garlic! I made a second batch using spinach artichoke hummus. Turned out great! I added the olive oil, hot water to thin and a tbsp of maple syrup. I’m considering adding tahini next time, just to see what that would do. Thanks so much @minimalistbaker! Keep up the fantastic recipes!

  96. Bev Bayley-smith says

    So I made this – just grabbed it quickly because I needed a dressing and I had all the ingredients for this one ( my own superb hummus for one ). I don’t know what Caesar dressing even is. It was okay. But then, as it rested, it got better. Best of all we put it on our corn on the cob. We recently went whole food plant based with out way of eating. I lamented never making mexican corn – with the cheese and lime on the outside of the corn on the cob. Well, this dressing was fantastic. Just as good if not better. Kudos to the Minamalist Baker!

  97. Karyn says

    This is amazing! I added gluten free Worcestershire and tabasco, some vegan mayo, a teaspoon of red wine vinegar and a couple of T of good olive oil…so good! Never thought of using hummus for the base. You have thrilled a young Caesar salad fan who has just been diagnosed with gluten, egg, mustard and dairy sensitivities…Awesome!!

  98. Julie says

    Delicious. My son’s girlfriend is vegan so I thought this looked easy enough to try. I roasted new potatoes in their skins, drizzled this and served it with a salad for lunch. I kept bobbing more dressing! Next time I’m going to try a tiny bit less lemon and buy capers. Easy and tasty. ?

  99. Hilltop Central says

    I’m having a “Ceasar” cook off with my daughter in our cafe tomorrow.. she’s doing traditional, I’m doing vegan… (For almost every meat based option, we have a vegan choice… Early days, but so far, very popular with our vegan/vegetarian community & non dietary customers!)

    This looks awesome! Can’t wait to play with textures!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! If you get a chance, share a photo of the final product on Instagram using the hashtag #MinimalistBaker and we’d love to see what you cook up!

  100. Natalie says

    I just made this today because dressings are kind of expensive when you eat salad everyday! I made my own super smoothy-super tahini-y hummus yesterday so I used this instead and I really liked the result. I think the capers helped to make a more complex flavor. I love that the Minimalist Baker recipes always have ingredients that we have on hand and are simple to make. I’m a nutrition major and am constantly suggesting people look into this blog for easy recipes! <3

  101. Erik says

    This is so outstanding! A good plant-based caesar is the one glaring hole in my recipe box but this one delivers.

  102. Amy Hunter says

    Hi Dana!

    I have made this recipe many times, dairy or not – it is our fave Ceasar dressing.
    Question – how long do you think this would keep in the fridge? I want to make a big batch.

  103. allison says

    I made this last night. It was delicious and my husband and I both love it. i didn’t have capers or spicy brown mustard so i used green olives and dijon. Looking forward to the original version as well.

  104. Rachele says

    I have made this a number of times! I now make large batches using a full cup of homemade hummus! SO GOOD! Easy to make, satisfying flavor, and did I mention good? Another winning recipe, thank you!

  105. Terry says

    I didn’t have lemon zest so I overcompensated with fresh lemon juice and it was FANTASTIC! This will be my go too dressing for everything. Thank you!

  106. Karen says

    Made as prescribed and even made the DIY hummus (On stove top and not microwave). It was delish!!! Having egg and dairy allergies this was a Godsend! I make a similar hummus but add a roasted red pepper that I broil in the oven first then wrap in tin foil to steam! Thank you so much for this recipe. If I don’t stop eating it off the spoon I won’t have any left for my salad ?

  107. Karen says

    Made as prescribed and even made the DIY hummus (On stove top and not microwave). It was delish!!! Having egg and dairy allergies this was a Godsend! I make a similar hummus but add a roasted red pepper that I broil in the oven first then wrap in tin foil to steam! Thank you so much for this recipe. If I don’t stop eating it off the spoon I won’t have any left for my salad ?

  108. Jasmin says

    I threw all ingredients in the blinder. Found the perfect balance with the Dijon mustard and maple syrup. Delicious. Thank you!

  109. Mary says

    Very tasty and super quick/easy to throw together! I made the hummus base using your microwave recipe (another fantastic recipe) and enjoyed it in your buffalo Chickpea Wraps and on a bed of romaine! I am still in love with your Cesar dressing from your cookbook but this one is great for when you’re on a time crunch. Thanks!

  110. Hannah says

    WOAH just made this – mouth is full while I type. This is so unbelievably delicious and new years resolution friendly ;) Instead of store bought hummus, I started with a can of chickpeas in my food processor and threw in some extra lemon, olive oil and tahini – the result is like indulgent restaurant caesar dressing. AND the slightly coarser chickpea texture actually resembles the fresh grated parm in non-vegan versions.

  111. Alex says

    Fabulous! Caesar is one of those things vegans have to be creative to enjoy. The capers make this and its maybe even better than regular caesar. It is easy to add too much garlic so be careful not to. Not as creamy, more textured than regular caesar, but you could probably make more of it to fit in a processor and usen silken tofu or something to make it more creamy if you prefer. Delicious on kale! I have tried olive vegan caesar and others and this one takes the cake.

  112. Jen says

    This dressing is awesome. I always keep hummus and capers, so its easy and quick. I put it in a Mason jar and chop up garlic into a few pieces and toss everything in and hit it with a stick blender. Makes it fast and easy and creamy for the super busy. This dressing has been a staple in my fridge since I found this recepie. I was struggling with veganism and salad life (ceasar just has that richness oil and vinegar doesnt) . But this was what ebabled me to no longer have ceasar envy and it’s so good, it’s homemade ceasar and I dont even bother telling people its vegan because they just love it. Hopefully I find a ranch this good and I am set!!! ?

  113. Robin says

    Didn’t have capers and thought the garlic was a bit much so I only used half the quantity but still tasted great. Excellent way to use up the extra hummus I had.

  114. Tiana says

    I’m not even vegan but this will be my go-to homemade dressing from now on! It’s so simple and so rich in flavor! I love the brightness added by the lemon zest and ain’t nothing wrong with raw garlic. Love it!

  115. Christine says

    Just made this and it is delicious!!! Great idea using hummus as the base! I made ceasar salad with marinated grilled tempeh and gluten free croutons, topped of with your cashew vegan Parmesan….omg….yummy!!!!

  116. Celeste Cain says

    I am so excited to try this recipe, thank you for posting!! Can dijon mustard be used in place of spice mustard?

  117. Jess says

    I just made this tonight, very easy to make and very tasty! Five stars! Looking forward to trying more recipes! :)

  118. Monika Izabela Wieczorek says

    I’ve made your ceasar dressing today, it’s gorgeous! I am very new to veganism but thanks to recipes like this I have no excuse, it’s easy to make, delicious and healthy. Thanks again, Monika?

  119. Meg Van Schaik says

    I just made a big batch of this and still jist think it tasted like hummus
    No matter how much I added of what I thought it needed more of from the ingredient lisf ….maybe tomorrow after the flavors blend it will seem more “Caesar’ish”
    -hope so!!! Was pre-making it anyhow to try and make a dish that will actually “wow” my anti-vegan family for my Mom’s birthday party

  120. Elaine Lemmer says

    One of the things that was hardest for me to give up to have a healthy vegan diet was caesar salad because it is one of my favorite foods. Then I found your recipe. I LOVE it and have made it a bajillion times. Thank you soooo much.

    • Armandine Gaulin says

      I made some again; and it was even better than in my memory! Such a brilliant recipe thank you! Xxx

  121. Melissa says

    Just thinking of making this with what I have on hand, I know it wouldn’t be the same but maybe close-ish? what do you think about using straight tahini vs hummus? and if I have salted capers (without brine), how about making up that difference with lemon juice? Thoughts?

  122. Anete says

    Just made this and it was great! I just added less garlic – just 2 cloves and it still was infused with garlic.

  123. Elaine Lemmer says

    I have recently gone from full out carnivore to vegan after reading the China Study. I think I will be fine without meat and most dairy, but Caesar Salad was one of my favorite foods in the world. I looked at your recipe and thought I would try it. OMG, even having to use lime and regular mustard because I cannot get them in the country I am living in now, it is delicious. It is not quite as good as the real thing made by my chef husband but it is better than most restaurants. Thank you, thank you, thank you. Gave it 5 stars only because I couldn’t give it 1000! Looking forward to trying some of your other recipes.

  124. Hiuby says

    So good! Put this on a salad of romaine, tomatoes, avocados, and baked tofu croutons and it tasted like a classic Cesar salad. The dressing is thick so everything was coated and flavorful. Thanks for the recipe!

  125. Brianna says

    Even though I didn’t have a lemon on hand, this recipe was still da-bomb! It went perfectly on my vegan caesar salad, I just added a little extra caper juice to compensate for my lack of lemons :)
    Thanks for the great recipe!

  126. Denise says

    Is 3 TBSP the correct measurement for the garlic? Our jar of minced garlic says that 1/2 tsp = 1 clove, and this recipe calls fro 4-5 cloves, so wouldn’t that be more like 2-3 tsp? Just checking because 3 Tbsp seemed like a lot :) I put in 1 TBSP and it was great :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      3 tbsp is correct but if you aren’t feeling it, cut it back a bit and adjust to your preferred taste!

  127. Brianna says

    I was skeptical of a vegan dressing truly tasting like a caesar dressing, but your recipes never disappoint!! Every single one I’ve tried has been delicious and this one is no exception. It was SO much easier than other vegan caesar dressings I looked at and it was so tasty! Thanks Dana!

  128. Delisha says

    Thank you for this recipe, which was amazing (better than the real thing with egg/anchovies). I have one comment: 3 Tbs minced garlic seems like an overkill. I am a great garlic lover, and usually multiply garlic quantities by 2 in any given recipe. In this one, however, I will used “only” 1 Tbs, and next time I’ll try 2 tsp.)

  129. Rachel says

    I have needed this dressing in my life FOR YEARS!!
    I’m in love. I’m having so much fun using your recipes or using them as a base for concoctions of my own. Thank you Thank you.

  130. Maxine Wilson says

    This looks so yummy, and so easy to make! I’ve been trying to eat healthier, even though I’m always so busy. It’s nice that there are only six ingredients. There’s still lots of flavor in there, which is always good for a salad dressings!

  131. Shanasy says

    This looks delicious! I am sharing this with my FB group “Super Quick Plant-Based Recipes” – we LOVE ideas that take only 5 minutes! Thank you for coming up with this!

  132. Andrea says

    Thanks for the recipe! I have been searching for a dairy free substitute for caesar salad and this works just perfect! :)

  133. Neha says

    Hello! I would like to make a chipotle version. Do i just add chipotle peppers and keep the rest of the recipe the same?

  134. Kelley says

    Holy mother of everything, this dressing was absolutely delicious. I listened to another reviewer and made a double batch and I am happily eating it for lunch today. Thank you for another amazing recipe-everything I make on your blog comes out fabulous! Asked for your cookbook for Christmas :)

  135. Khadija says

    I have been searching for a vegan Caesar dressing for years and this was worth the wait. ABSOLUTELY DELICIOUS!!!!!!!!!!!!! thank you, thank you, THANK YOU!!!!

  136. Kristen says

    This dressing was amazing!! it is the best I have ever made and the flavor and texture were on point, it could easily fool any carnivore that this isn’t a traditional Caesar dressing. I can not say enough good things about this. The second time I made this, I used garlic hummus ( it was what I had on hand) didn’t add the extra garlic and blended it. WOW!

  137. Stephanie says

    It’s so good! I didn’t have any capers, but because you mentioned that capers would give it that oceanic flavor, I decided to add roasted seaweed instead and it worked! It didn’t taste like sushi at all, but Caesar. Thank you so much!

  138. KR says

    My wife and I just made this and it was DELICIOUS!!!

    there’s so much flavor in it! from the lemon to the garlic to the capers- awesome!

  139. Jenn says

    I can’t even begin to describe how AMAZING this was. I paired it with homemade croutons and your Parmesan “cheese” and it was out of this world!!! Every recipe I’ve tried from your site has been phenomenal.

  140. RaeLikesFroot says

    Oooo looks lush!! I’m going to try this tonight for dinner! I shall be making my first vegan Caesar salad

    <3 Thanks for the recipe <3

  141. Maggie Watkins says

    Minimalist baker saves the day AGAIN! I just had to have some Caesar salad tonight with my dinner, so I tried this recipe. Can you say winner!!!? It is delicious with some romaine lettuce. One suggestion would be adding about 1-1.5 tbsp of tahini for a little more bite to the dressing. Love it!!!

  142. Donna says

    I am in love with this dressing! Just wondering if there is anything you could substitute the brine juice with. I’ve made this recipe so many times since discovering it last month — my consumption of brine juice is far outpacing my consumption of capers. I hate to keep buying new bottles when there are loads of capers left. Maybe pickle or olive brine?

  143. Jessica says

    Hi There, I have made so many of your recipe’s and just love your blog. You make it possible to go vegan with so many wonderful recipes!! My son can’t have citrus so can I sub with ACV or something else…

  144. Kayco says

    I made this today to take to a cottage for the long weekend. It is really delicious and easy.
    I may try it on grilled romaine lettuce, or just other grilled veggies. I like that it tastes really rich, like regular ceasar dressing, but it is much less fat.

  145. Cheryl says

    Omg I literally cannot stop eating this!! I’ve had it almost every day since I’ve discovered the recipe. Perfect summertime meal. #Love

  146. Nell says

    There’s a restaurant in my town that makes a very thin, light milky tarragon dressing for a farmer’s market salad (romaine, corn, dates, polenta croutons, almonds, cherry tomato, avocado…yum!) would love to figure out a vegan version of the dressing….have you ever made such a dressing? Love your recipes!

  147. Heather says

    This is fantastic! My sister has celiac and a dairy/anything cow allergy and I was so excited to find this recipe. I just finished making it and it tastes delicious!!

  148. Cheryl says

    Omg I just made this it’s so so so good!! Now I’m going to sit down & devour a whole bunch of romaine leaves. Thanks?

  149. Mags says

    Looks fantastic! I make a similar dressing with hummus as a base. The addition of capers sounds good.

    PS Looking forward to buying your new cookbook!

  150. Renée says

    Just made this with my own hummus recipe and it was truly delicious! All the flavour, but without the anchovies and cheese! This will definitely become a staple in our house.

  151. Laura E says

    And yet another one of your recipes becomes a staple in our home. What would we do without you!?

  152. Martha says

    This is an outstanding and flavorful recipe. The only small things I changed: in the interest of completely eliminating oils from my diet, I Vitamixed some raw cashews and a little water to make it richer/creamer. Also only used one teaspoon of the brine to cut back on the sodium content. (I found some capers packed in white balsamic vinegar brine. They are very tasty.) And I definitely added the optional maple syrup. Next time, I will double or triple this recipe. Thanks!

  153. Raven says

    This dressing is so amazing that I can’t even! The only problem with it is that the recipe doesn’t make enough. ;) Thank you for this, definitely going to be a staple at our house!

  154. Libby says

    This dressing was fantastic! I made a double batch. I LOVE capers so I knew I had to make this. I threw everything into the food processor and pulsed it together. I wanted pieces of caper through the whole dressing. I was also feeling lazy to chop up the garlic. ;) I didn’t have spicy mustard so I used coarse mustard instead. This recipe is most definitely a keeper. Thanks!!!

  155. Erin says

    This dressing was so good! It tastes a lot like my mom’s famous (and very non-vegan) caesar that we have for special occasions. Really pleased to now have a dairy-free version!

    I ended up doubling the recipe (except for the garlic, which I left at 4-5 cloves) and it was still garlicky enough to have me marathoning gum at my desk. (This might be best for dinner, when you’re home with access to a toothbrush ha.)

    Thanks for this recipe – will no doubt become a staple!

  156. Alyson says

    Made this dressing tonight and tossed it in a kale salad with sunflower seeds and it was a big hit! Will definitely make again. Thank you!

  157. Melanie says

    Another delicious and easy recipe from Dana!!!!
    Just made it and put over Romaine Lettuce and made my own croutons from Pita Bread.
    So delicious and now about to have 2nd’ s.
    Look out garlic police……Lol

  158. maria says

    I love vegan caesar dressen.. There in one called cashew caesar dressen. Also very good unfortunately NOT vegan.

    Gonna try this one!!

  159. Ana @ Ana's Rocket Ship says

    Oh my oh my oh my. I LOVED caesar dressing – but whenever I tried to make it it just didn’t work that well (I tried adapting a vegan mayo but the lemon made it separate and… yuck). This is SO amazing. I want to make it right now. For breakfast.

  160. Simone says

    Made this today and it is THE BEST! Absolutely love it (and hubby did too).
    This is definitely not going to last five days in our home ? Love your recipes Dana!
    Hugs from the Netherlands!

  161. Sarah says

    This dressing is freaking awesome – also love that you have links so basically everything can be homemade (if you wish). As someone who has been just putting olive oil, salt & pepper on their kale for nearly 2 years, I was badly in need of new way to enjoy my favorite green. A big win, I love it!

  162. Pavitra says

    Hi Dana, Thanks for a great dressing recipe. It is my favorite dressing now. I have made it a couple of times. The last time I made it, I used Meyer lemons, and zest. It was spectacular! I added some freshly chopped parsley to it. I have even used it as a spread for a yummy cucumber sandwich. Love, love, love!

  163. Erin says

    This recipe was so easy to make (I just threw everything in a blender) and tasted amazing!! It’s a keeper, thank you!

  164. Linda says

    This was delicious! I love the idea that it doesn’t have tahini, bc I don’t usually have that at home! My husband says go a little lighter on the lemon zest,…I used a little extra! I also added some nutritional yeast flakes! Total yummy-ness! I did not add any evoo or maple syrup! Just a little hot water. I did put it into my Magic Bullet to blend. Oh, and I added a bit more capers, bc it was the end of the jar! Yum!!
    5 stars!!!!

  165. Kate says

    I love garlicky! And this looks so amazing! I will definitely try it! I’m already thinking what I should pair it with.. and I hear my stomach grumble. You made me so hungry now! :)

  166. vivian says

    This is delicious! Maybe a little thinner than I thought it would be, but that is probably a function of the type of hummus used. Thanks!

  167. Francing says

    Gently nudging my mom to a plant based diet and she’s a huge Caesar salad lover. She approves! It was delicious. Thank You!!

  168. Dani States says

    Love it!
    Super easy! Because my homemade hummus is already pretty garlicky, I used roasted garlic in the dressing to keep the flavors balanced. Yummy!

  169. Itzi says

    My new favourite Caesar Dressing! And it is SO easy and fast! (Added white miso to make it a little thicker because I added too much water at first and run out of hummus.)

  170. Chely says

    Made this using homemade hummus, and roasted garlic in addition to regular garlic. I was in allium heaven. Thanks for the recipe!

  171. Shelby says

    I made this a few days ago for a family birthday party and it was SO GOOD. It was a huge hit! I made it again for lunches this week and threw everything in the blender. I added the capers last so the dressing kept some texture. Thanks Dana!

  172. Felicia says

    Never would have guessed to use hummus but it definitely got the job done. Another great recipe to add to the collection.

  173. Emily says

    Tried this dressing tonight! It hit the spot and so easy. Vinaigrette salads do get boring after awhile. Was very garlicky and briny but I enjoyed it, could also easily be modified with less of the brining juice/garlic to tone that down a bit.

  174. ndgsusan says

    Just tried the Vegan Caesar dressing and it is out of sight! Love the creaminess. (Used my own roasted garlic hummus, 1 tsp. maple syrup and 1 TBSP olive oil.
    Thank you!

  175. Stacey says

    Separately these ingredients scare me! I’m not a mustard or caper fan. But together – pure magic, this dressing is awesome. Very reminiscent of Caesar dressing! Thank you!

  176. Shelley says

    Dana! You never cease to amaze me! I always use a cashew base for my caesar dressing but using hummus is brilliant as I also ALWAYS have it on hand. I think I’ll add a dash of vegan worcestershire and dig in! Thank you for making cruelty free eating so easy and delicious! :)

  177. Kelley says

    Now I’m filled with regret that I didn’t see this before lunch! My kale salad could have been so garlicky delicious.

  178. Lucy says

    Niiiiiiice! Never would have put these ingredients together for a vegan version of caesar dressing, I was a bit concerned it would contain something funky like tofu in but YAY, it’s all ingredients I love and will happily have in my kitchen anyway!

  179. Mo says

    This is awesome! I was just looking for a recipe *just like this* a couple days ago, probably at the same time you were writing this post. I didn’t find one I liked so I made a mustard vinaigrette. But I’m going to make this one today! Thank you!

  180. Maecy says

    Just made this cos I had all the ingredients on hand and it is so tasty! I can’t wait to use later for dinner! :)

  181. Mel @ The Refreshanista says

    Yummy! I’ve made a cashew-based vegan Caesar dressing before and it was delicious. What a great idea to use hummus! Can’t wait to try :)

  182. Blair says

    Classic Caesar dressing actually is dairy-free. It gets its creaminess from emulsifying the lemon and olive oil together. Egg yolk helps the process of binding together the acid and oil. The salad itself has no dairy aside from the cheese.
    That being said, I’m still going to try this hummus version. Yum!

    • Laurie says

      Just what I was thinking! As long as the parmesean cheese hasn’t been added to the dressing I can eat Caesar dressing. But the raw egg does scare some away. I love this vegan alternative!! And I love hummus so, hey…any excuse. :)

    • Pam says

      But doesn’t Classic Caesar also have anchovies in it? (Where I’m from, it does.) And Worcestershire sauce? So while the Classic Caesar recipe might be dairy-free, it is not vegan. In fact, the Classic Caesar recipe has: dairy (in the cheese), egg, anchovy fillets, and Worcestershire sauce. Pretty far from vegan.