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 231 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)
  • 4-5 cloves garlic, 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. Ryan Burnett says

    I’m using this recipe for a catering tomorrow! Curious how it would be with tahini subbed for hummus 🤤 might give it a go

  2. Rylee says

    Great vegan Caesar dressing recipe! I used the full 3 Tb lemon juice and 5 cloves of garlic and added the optional olive oil. I don’t find that it needs maple syrup at all. The tanginess and flavor is right on par with traditional Caesar dressing. Can’t wait to have it in my salmon Caesar salad wraps this week!

  3. Jessi says

    Is capers have no place in my home 🤣, will the recipe turn out without them or is there a substitute? I’d be fine with trying it, but don’t want to throw away the rest of the capers when they sit unused in the fridge for two years haha.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jessi, The capers do add to the classic “caesar” flavor, but are not essential if you’d prefer to leave them out! Other readers have also reported subbing kalamata olives. Hope that helps!

  4. Rebekah says

    This is an awesome caesar dressing – made many times with the hearty casear salad with cannelini beans and root vegetables – yum!! My only problem is that I end up with a jar full (or half full) of dry capers because the brine goes faster than the capers! Any ideas for “re-brining” the capers somehow?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      That’s such a great question, Rebekah! We haven’t experimented with it, but wonder if adding leftover pickle brine might work? Especially a fermented dill pickle brine!

  5. yono says

    This is amazing. I substituted white beans for the hummus (and I added a bit more garlic to compensate). I make a triple recipe and we eat it all week long. This has become part of our standard rotation. Thank you for a wonderful recipe!

  6. yono says

    This is amazing. I substituted white beans for the hummus (and I added a bit more garlic to compensate). This has become part of our standard rotation. Thank you for a wonderful recipe!

  7. Lauralea Dawson says

    This hummus dressing was fantastic! I’ve been making my own dressings for a while now and none of them hit the spot ~ this one absolutely did! Thanks for sharing your recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you enjoy this one, Lauralea. Thank you for leaving a review! xo

  8. Nicole says

    10/10! The only thing I would change next time is to use less garlic (can’t believe I’m really saying that). Super creamy and definitely delicious!

  9. Kerri says

    Have made this several times now. Adjust each time. Fab recipe. Packs a punch which we like in a Caesar. Love that it uses hummus. Always plenty left over for lunches etc.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy the recipe, Kerri! Thank you for the lovely review! xo

  10. Katherine says

    Omg this salad dressing has just changed the salad game!!! I can’t even believe how good this is. I really wanted to try it and didn’t have hummus but had the ingredients so I made your plain hummus to use and it was SO GOOD as well. I followed the recipe exactly other than the maple syrup-I used agave nectar because I was out of maple. I love sweet dressings so I did use the sweetener but it was definitely good without it as well. Thank you so much for this I am going to eat this every day now!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed the recipe, Katherine! Thank you for the lovely review and for sharing your modification! xo

  11. Kristina says

    This recipe came together so easily! I love the briney flavor! I omitted the maple syrup. This is a big winner – even with my non vegan family members and our kiddo who doesn’t like ANY dressing! Thanks for this simple recipe – it will stay in the regular rotation!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad you and your family enjoyed it, Kristina. Thank you for the lovely review! xo

  12. Kristen says

    The BEST vegan Caesar dressing!! I make this regularly and it’s so so good. No one can tell that it’s vegan either. So good! Love your recipes 😊

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you enjoy it, Kristen. Thank you for your kind words and lovely review! xo

  13. Rachel says

    Very good! I didn’t add maple syrup. I’ve add it before in salad dressing it I feel like that flavor is too heavy for salad

  14. Leslie Howard says

    Holy crap! This was amazing! Super simple and delicious, and it was a crowd pleaser at a dinner party. No one knew it was vegan! I tripled the recipe as is, but I only added a tsp of maple syrup at the end to balance it.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad everyone enjoyed it. Thank you for the lovely review, Leslie! xo