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+ servings

Vegan Caesar Dressing - No Oil

Tami Kramer Nutmeg Notebook
This Caesar dressing is creamy, garlicky, briny, tangy but yet smooth and it is sure to please your palate on so many levels.
5 from 3 votes
Course Salad Dressing
Cuisine Italian
Servings 6


  • Blender


  • 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


  • 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.


Oat Milk - any unsweetened plant milk - I didn't care for soy milk in it
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
Keyword ACV, caesar dressing, capers, chia seeds, dates, garlic, garlic powder, mustard, Nutritional yeast, oat milk, oil free, salad dressing, silken tofu, Stardust
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