I can’t get over how creamy, tangy, and bold this homemade Caesar dressing turns out, especially with that classic savory kick. It’s the kind of dressing that makes a simple salad feel completely irresistible.
I’m obsessed with this homemade Caesar salad dressing because it hits that creamy, salty, tangy thing I always crave without feeling fussy. I love how rich it tastes with vegan mayonnaise, and that sharp little punch from fresh lemon juice keeps me coming back for another forkful.
But honestly, the best part is how it clings to crisp lettuce, crunchy croutons, and a big snowy pile of vegan parmesan. So good.
I adore a dressing that tastes bold enough to make a plain salad feel like the main event, and this one absolutely does. And I’m not sharing the last bite.
Ingredients
- Vegan mayo makes it creamy fast, without needing eggs or dairy.
- Olive oil adds richness, so the dressing feels smooth, not flat.
- Lemon juice brings that bright tang you expect from Caesar.
- Dijon gives it a sharp little kick, in the best way.
- Capers add salty, briny bits that kinda mimic anchovies.
- Caper brine or vegan Worcestershire brings the savory, snacky depth.
- White miso makes it taste fuller, like it cooked all day.
- Garlic keeps things bold, because Caesar shouldn’t be shy.
- Nutritional yeast adds cheesy flavor, and yes, it’s actually helpful.
- Salt and pepper pull everything together.
Basically, don’t skip them.
- Cold water loosens it up, so it drizzles instead of plops.
Ingredient Quantities
- 1/2 cup vegan mayonnaise
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon capers, finely chopped
- 2 teaspoons caper brine or 1 teaspoon vegan Worcestershire sauce
- 2 teaspoons white miso paste
- 2 cloves garlic, minced
- 2 tablespoons nutritional yeast
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 to 4 tablespoons cold water to thin as needed
How to Make this
1. In a medium bowl, combine 1/2 cup vegan mayonnaise, 2 tablespoons extra virgin olive oil, and 2 tablespoons fresh lemon juice.
2. Add 1 tablespoon Dijon mustard and 2 teaspoons white miso paste to the bowl.
3. Stir in 1 tablespoon finely chopped capers and 2 teaspoons caper brine or 1 teaspoon vegan Worcestershire sauce.
4. Add 2 cloves garlic, minced, and 2 tablespoons nutritional yeast.
5. Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
6. Whisk everything vigorously until the mixture is smooth and emulsified.
7. If the dressing is too thick, add 2 to 4 tablespoons cold water, one tablespoon at a time, whisking until you reach desired consistency.
8. Taste and adjust seasoning or acidity with extra salt, pepper, or lemon juice if needed.
9. Transfer to an airtight container and refrigerate at least 30 minutes to let flavors meld.
10. Serve chilled over salad with vegan parmesan and croutons or store in the refrigerator for up to 1 week.
Equipment Needed
1. Medium mixing bowl
2. Whisk
3. Measuring cups and spoons
4. Chef knife and cutting board (for mincing garlic and chopping capers)
5. Small spoon or teaspoon (for caper brine and miso)
6. Rubber spatula (to scrape bowl)
7. Airtight container or jar for storage
8. Refrigerator for chilling
FAQ
Homemade Caesar Salad Dressing Recipe Substitutions and Variations
- Vegan mayonnaise: swap with 1/2 cup cashew cream (soak 1/2 cup cashews, blend with 3 to 4 tablespoons water) or 1/2 cup silken tofu blended until smooth.
- Extra virgin olive oil: use avocado oil or light olive oil for a milder flavor.
- White miso paste: replace with 1 tablespoon tahini plus 1 teaspoon tamari for umami, or 1 teaspoon soy sauce plus a pinch of sugar.
- Nutritional yeast: substitute with 2 tablespoons finely grated vegan Parmesan or 2 tablespoons ground toasted cashews for a cheesy note.
Pro Tips
1. Make the garlic mellow: mince the garlic very fine and let it sit with the lemon juice for 5 to 10 minutes before mixing. The acid softens the raw bite and makes the flavor meld more smoothly with the mayo.
2. Balance saltiness: because capers and miso are salty, start with three quarters of the listed salt and the caper brine. Taste after chilling and only add more salt or lemon if it still needs brightness.
3. Get the texture right: whisk the oil into the mayo and mustard first to form an emulsion, then thin with cold water one tablespoon at a time. Cold water keeps the dressing lively and prevents it from going gummy.
4. Layer in freshness: refrigerate at least 30 minutes, but for the best depth of flavor let it rest a few hours. Before serving, give it a quick whisk and add a splash more lemon if the chill has muted the acidity.
5. Versatile uses: beyond salad, use this as a sandwich spread, a dip for roasted veggies, or a sauce for grain bowls. If using as a spread, reduce the water so it stays thick.
Homemade Caesar Salad Dressing Recipe
I can’t get over how creamy, tangy, and bold this homemade Caesar dressing turns out, especially with that classic savory kick. It’s the kind of dressing that makes a simple salad feel completely irresistible.
6
servings
188
kcal
Equipment: 1. Medium mixing bowl
2. Whisk
3. Measuring cups and spoons
4. Chef knife and cutting board (for mincing garlic and chopping capers)
5. Small spoon or teaspoon (for caper brine and miso)
6. Rubber spatula (to scrape bowl)
7. Airtight container or jar for storage
8. Refrigerator for chilling
Ingredients
1/2 cup vegan mayonnaise
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon capers, finely chopped
2 teaspoons caper brine or 1 teaspoon vegan Worcestershire sauce
2 teaspoons white miso paste
2 cloves garlic, minced
2 tablespoons nutritional yeast
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 to 4 tablespoons cold water to thin as needed
Directions
- In a medium bowl, combine 1/2 cup vegan mayonnaise, 2 tablespoons extra virgin olive oil, and 2 tablespoons fresh lemon juice.
- Add 1 tablespoon Dijon mustard and 2 teaspoons white miso paste to the bowl.
- Stir in 1 tablespoon finely chopped capers and 2 teaspoons caper brine or 1 teaspoon vegan Worcestershire sauce.
- Add 2 cloves garlic, minced, and 2 tablespoons nutritional yeast.
- Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
- Whisk everything vigorously until the mixture is smooth and emulsified.
- If the dressing is too thick, add 2 to 4 tablespoons cold water, one tablespoon at a time, whisking until you reach desired consistency.
- Taste and adjust seasoning or acidity with extra salt, pepper, or lemon juice if needed.
- Transfer to an airtight container and refrigerate at least 30 minutes to let flavors meld.
- Serve chilled over salad with vegan parmesan and croutons or store in the refrigerator for up to 1 week.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 41.3g
- Total number of serves: 6
- Calories: 188kcal
- Fat: 17.8g
- Saturated Fat: 2g
- Trans Fat: 0g
- Polyunsaturated: 4.2g
- Monounsaturated: 11.7g
- Cholesterol: 0mg
- Sodium: 448mg
- Potassium: 33mg
- Carbohydrates: 1.5g
- Fiber: 0.3g
- Sugar: 0.3g
- Protein: 1.5g
- Vitamin A: 0IU
- Vitamin C: 1.3mg
- Calcium: 13mg
- Iron: 0.3mg
