Caesar salad dressing is the virtuoso of salad dressings. It’s the perfect combination of creaminess and fishiness for me, and after adopting a vegan eating lifestyle, I missed it a lot. Oh and please understand, before I started eating vegan, I wasn’t one of those weirdos asking for eggless Caesar or looking for the fishless recipes. I like food – the full on, authentic recipe with all its sulphuric, under the sea deliciousness.Jump to Recipe
Well, as the saying goes, when you know better, you do better. I was no longer willing to let my learned tastes override my conscience or my health, but as the name of this blog should tell you, I am also not one to deny myself of too much of anything within reason. So I set off on my search for the best vegan Caesar dressing and I started off with store-boughts.
As you can imagine, the results were worse than pathetic. Store bought Caesar is trash vegan or not. I KNEW better than this too. Anyone with even half a taste bud knows that once you’ve had homemade salad dressing, you can never go back.
Once you’ve had homemade salad dressing, you can never go back.Daphne Debauchee 😉
Soooo I immediately began researching and experimenting with making my own. There are so many different recipes for vegan Caesar dressing and many of them are much simpler with fewer ingredients, BUT they don’t do it like this one. Yeah, I said it. This is the best vegan Caesar dressing recipe I’ve ever tasted and I’ve tasted quite a few.
As a matter of fact, be sure to follow me on Instagram and check out #veganreviewsbydaphne for vegan product reviews. I’m honest, but fair. 😉
This recipe captures the true essence of Caesar dressing. It’s got that touch of “egg-iness” from the black salt. It’s got that briny, salty taste of the sea from the caper brine and laver. It is indeed THE BEST VEGAN CAESAR DRESSING. Try it for yourself and then go ahead and tell me I’m right. LOL.
Daphne Debauchee’s The Best Vegan Caesar Dressing
- 1 cup Olive tapenade hummus
- 8 Garlic cloves very finely minced
- 6 tbsp Lemon juice
- 1 tsp Lemon zest
- 2 tsp Dijon mustard
- 1 tbsp Capers minced
- 2 tbsp Caper brine
- 2 tbsp Olive oil
- 4 sheets Roasted laver finely shredded
- 1 – 2 tsp Maple syrup or agave optional
- 1 pinch Black salt optional
- Himalayan sea salt and coarsely ground black pepper to taste
- Scrape the oilve tapenade off the hummus, chop finely, and add to a small mixing bowl.
- Add hummus, zest, mustard, minced garlic, brine, capers, and laverto the mixing bowl with the chopped tapenade and whisk.
- Add half of 3 tbsp of lemon juice and whisk. Add more to taste.
- Add maple syrup or agave and whisk. Add more to taste.