Homemade Caesar Salad Dressing Recipe

I present my Easy Caesar Salad Dressing Recipe that even the most novice vegan chef can make using pantry staples and a clever swap for Parmesan to keep it authentically savory.

I never thought a jar of vegan mayo and a squeeze of fresh lemon juice could spark such kitchen mischief, but here we are. This Homemade Caesar Salad Dressing Recipe tastes like a Creamy Caesar Salad from a fancy bistro only cleaner and quicker, and yes you’ll want to tell people.

It’s bright, a little punchy, and somehow nostalgic without being cloying. I always say there are tiny tricks that turn it from good to almost addicting, though I won’t spoil them all.

Try it on your Best Homemade Caesar Salad and see how fast store bought dressing becomes a thing of the past. I mess up sometimes, but this one usually wins.

Ingredients

• Vegan mayo: Creamy base, mainly healthy fats from oil, low protein, very smooth.
• Fresh lemon juice: Bright tangy acid that cuts richness, adds vitamin C, no sugar.
• Caper brine: Salty vinegary punch, boosts umami and savory notes, low calories.
• Dijon mustard: Sharp slightly spicy, helps emulsify dressing, adds tang not sweetness.
• Garlic: Pungent aromatic, tiny protein and fiber, gives savory depth and bite.
• Nutritional yeast: Cheesy nutty flavor, adds B vitamins and plant protein, savory boost.
• Olive oil: Rich source of monounsaturated fats, it’s smooth mouthfeel, heart friendly calories.
• Vegan Parmesan: Optional salty umami, adds bite and nuttiness, small protein and calcium.

Ingredient Quantities

• 1/2 cup vegan mayo
• 2 tablespoons fresh lemon juice
• 1 tablespoon caper brine (from caper jar)
• 1 tablespoon Dijon mustard
• 1 large garlic clove, minced
• 2 tablespoons nutritional yeast
• 2 tablespoons extra virgin olive oil
• 1 teaspoon vegan Worcestershire or tamari
• 1 teaspoon white miso paste (optional)
• 1/4 teaspoon fine sea salt
• 1/8 teaspoon freshly ground black pepper
• 2 to 4 tablespoons cold water, to thin
• 2 tablespoons finely grated vegan Parmesan (optional)

How to Make this

1. In a medium bowl combine 1/2 cup vegan mayo, 2 tablespoons fresh lemon juice, 1 tablespoon caper brine, 1 tablespoon Dijon mustard and 1 large garlic clove minced. If using the 1 teaspoon white miso paste dissolve it into the lemon juice first so it blends easier.

2. Add 2 tablespoons nutritional yeast, 2 tablespoons extra virgin olive oil and 1 teaspoon vegan Worcestershire or tamari. Whisk hard until the mixture is smooth and a little glossy. You can use a small blender or immersion blender for extra creamy texture.

3. Season with 1/4 teaspoon fine sea salt and 1/8 teaspoon freshly ground black pepper. Whisk again and taste. Adjust lemon or caper brine if you want it tangier.

4. Thin the dressing by whisking in 2 tablespoons cold water, then add up to 2 more tablespoons cold water as needed until you reach your desired pourable consistency. Don’t add too much at once, you can always add more.

5. If you like a cheesier caesar stir in 2 tablespoons finely grated vegan Parmesan now. Taste and tweak salt, pepper or lemon to balance.

6. Let the dressing rest in the fridge at least 30 minutes so the flavors meld. If you’re in a hurry chill for 10 minutes and give it another quick whisk before using.

7. To serve toss with chopped romaine, extra vegan Parmesan and crunchy crotons. A little freshly ground black pepper on top never hurts.

8. Store leftovers in an airtight jar in the refrigerator for about 5 to 7 days. Shake or stir well before each use, the oil may separate a bit.

Equipment Needed

1. Medium mixing bowl
2. Whisk
3. Measuring cups and spoons
4. Small blender or immersion blender if you want it extra smooth
5. Microplane or fine grater for the vegan Parmesan
6. Chef knife and cutting board for mincing garlic and chopping romaine
7. Rubber spatula or spoon for scraping the bowl
8. Airtight jar or container with lid for storing leftovers

FAQ

Homemade Caesar Salad Dressing Recipe Substitutions and Variations

• Vegan mayo: swap with 1/2 cup plain unsweetened soy or oat yogurt thinned with 1 to 2 tbsp olive oil, or 1/2 cup blended silken tofu plus 1 tbsp lemon for creaminess
• Caper brine: use 1 tbsp finely chopped capers (drained) or 1 tbsp pickle juice (dill or light) if you dont have brine
• Nutritional yeast: replace 2 tbsp with 2 tbsp finely ground blanched almonds or sunflower seeds for a nutty umami, or 1 tbsp vegan Parmesan plus 1 tbsp yeast
• Vegan Worcestershire/tamari: sub 1 tsp soy sauce plus 1/2 tsp balsamic vinegar, or 1 tsp mushroom soy sauce for deeper savory flavor

Pro Tips

– Use a blender or immersion blender if you want it ultra creamy, whisking is fine but the blender gives it that restaurant silkiness. If you add the miso, dissolve it into the lemon first so it doesnt clump up.

– Add the caper brine and salt slowly, taste as you go. Capers can make it salty fast so start small, you can always add more but you cant take it out.

– Make it a few hours or even a day ahead, the flavors mellow and meld way better. If you chilled it overnight bring it to room temp for 10 minutes and whisk again before serving so it loosens up.

– For texture control thin with cold water 1 tablespoon at a time or use a splash of aquafaba for a lighter mouthfeel. If your olive oil tastes bitter try a neutral oil instead, it keeps the dressing round and less grassy.