There are a few things I missed from my previous way of eating and one of them was a Caesar salad with a creamy garlicky dressing. I wish I could share a sample of this dressing with each and every one of you. Since that isn’t possible, let me show you how easy it is to make, so you can wow your family and friends with an incredibly delicious vegan version of one of my favorite dressings. This Caesar dressing is creamy, garlicky, briny, tangy but yet smooth and it is sure to please your palate on so many levels. I love a creamy Caesar dressing that is full of garlicky goodness and now I can enjoy a healthy version whenever I desire.
I love to top it off with some Garlic Chickpea Croutons. They also make a terrific snack, perfect for road trips, air travel, biking, hiking and a kid friendly snack.
I hope you like it as much as we do.
I have made this dressing so many times and yet, it still blows me away every time I taste it.
We hope you will enjoy the video and all the details I give about the ingredients. Please watch the video as most of your questions will most likely be answered. Enjoy!
These are the lowest sodium capers I have seen at just 0.5mg of sodium per tablespoon and they taste amazing.
You can use regular capers as well. If you want to reduce the sodium soak them in cold water for an hour or so, then rinse and drain them.
This is the JOI Oat Milk Powder base that I use in my recipes. I love it! You can purchase it here. JOI is offering 15% off for the Caesar dressing launch using code NUTMEG15 until November 1st. 2021 (Delete the Nutmeg code at checkout and re-enter Nutmeg15)
Use our ZipTop discount “NUTMEG” for 15% off your purchase.
This dressing is great on a side salad with your favorite entrees. Drizzle it over steamed or raw vegetables. Make a Nourish Bowl with your favorite grain, greens and beans and drizzle the dressing over everything for a scrumptious burst of flavor.
I love this dressing on my Chopped Salads as well. It makes me want to eat more salads!
Nothing goes better with a serving of Mushroom Spinach Lasagna than a crunchy salad with Caesar dressing.
Substitutions:
Oat Milk – any unsweetened plant milk
White Chia Seeds – black chia seeds
Capers low sodium – use regular capers that have been soaked in cold water to remove some of the sodium
Westbrae no salt added mustard – Dijon mustard if sodium isn’t an issue for you
Medjool Dates – use 1 ounce of Deglet Noor Dates or 1/4 cup raisins
Stardust Salt Substitute – your favorite salt substitute
Nutritional Yeast – optional – leave it out
If you like creamy dressings be sure to check out my Vegan Ranch too!
Vegan Caesar Dressing – No Oil
Equipment
- Blender
Ingredients
- 1 12 ounce box Silken Tofu – soft – for salad dressings
- 1/2 cup water (or 1/2 cup unsweetened plant milk)
- 1 Tablespoon JOI Oat Milk Powder (see note above)
- 1 Tablespoon Chia Seeds – white or black
- 1 teaspoon Kelp granules – rounded teaspoon
- 1 Tablespoon Capers low sodium 0r soak the capers in cold water to remove some of the sodium
- 3 Tablespoons Apple Cider Vinegar
- 2 Tablespoons Westbrae no salt added mustard or Dijon mustard
- 6-8 garlic cloves
- 2 Medjool dates about 1 ounce or 4 Deglet Noor Dates or 1/4 cup raisins
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons Nutritional Yeast – optional
- 1/2 teaspoon Salt Substitute – we use WYW Stardust
- freshly ground black pepper to taste
Instructions
- Put all ingredients in the blender container and process at high speed for 1 minute or until well blended and creamy smooth.
- Transfer dressing to a storage container and store in the refrigerator for 7 days. If it lasts that long! We eat it up pretty quickly around here.
Notes
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We are also Holland Bowl Mill Affiliates. The 15 inch Holland Bowl Mill Cherry fruit bowl has a permanent home on our kitchen island. It’s beautiful and useful. The heart shaped bowl makes me happy – I love everything heart shaped! We use our 15 inch Beechwood & cherry bowl (his and her’s) to chop our salads everyday. Eating a salad for one meal every day helped me lose weight and become a size 4. I still eat a salad for one meal a day but now it’s a Big Beautiful Chopped salad and it helps me stay a size 4! See the Chopped Salad Blog Post to find out how you can incorporate a chopped salad into your daily food plan and how you can get a free mezzaluna knife with your Holland Bowl salad bowl order when you use our Holland Bowl affiliate link as well as free engraving and free shipping.
I just love this dressing. Made a batch this morning before we were heading out in our motorhome. Cooked a kobocha squash in my mini IP tonight, cut it in quarters. Steamed spinach and put a half cup in the squash then drizzled the dressing over. Totally yummy… it brought a simple meal together so well, adding my left over salad from lunch.
Hi Pam,
That sounds so good! I am so glad you like the dressing recipe.
Happy Cooking,
Tami
This dressing is SO good and so easy to make! Thank you, Tami!!
I’m so glad you like it!
You’re dressing looks scrumptious as well as the salad and croutons . I’ve tried the brand of tofu you used to make vegan mayo. Unfortunately I really couldn’t stand the taste of the tofu. Do you think that the refrigerated brand of tofu would work?
Hi Peggy,
Yes it does work beautifully. Just weigh out 12 ounces so the balance of the other ingredients are correct. I use it now myself as the shelf stable tofu has become difficult to find where I live. Happy Cooking!
I made it using soybeans and it is delicious! I didn’t strain the beans so they were nice and thick and it makes a yummy dressing without the packaging of the tetrapak or the processing of the tofu. Can’t wait to try it on my salad tonight.
Hi. This looks amazing. Is there a substitute for the oat milk powder?
Hi Christine,
If you look at the printable recipe – it does say to use 1/2 cup of any plant milk you have – unsweetened of course! It doesn’t have to be the JOI oat milk – that is just what I had on hand and used.
Happy Cooking!
Another delicious dressing to help me CRAVE my big chopped salad. Thank you for your creativity and efforts to provide us SOFAS free WFPB eaters a wonderful addition to our daily rotation. I’ve been making many of your recipes and this is another one that is now a part of my weekly batch prep (which you also taught me how to do so efficiently). Thank you and Tom for all your hard work 🙂
Hi Jennifer,
Thank you so much for you kind comments. I love knowing that you enjoy our content and our recipes. Thank you so much for taking the time to let us know, we appreciate the feedback!
Happy Cooking,
Tami