Vegan Caesar Salad

A classic Caesar salad is one of my all-time favorites. The original, of course, contains an egg and anchovies in the dressing. But it’s also not difficult to veganize and get to a flavor that is basically identical.

My simple-to-make version comes together in a matter of minutes, provided you have all the ingredients on hand and you made some croutons.

The creaminess of the dressing comes from emulsifying the soy milk, soy yogurt, mustard, lemon juice and garlic with the extra virgin olive oil. I prefer using a handheld immersion blender to form the base of the sauce –

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A classic Caesar salad is one of my all-time favorites. The original, of course, contains an egg and anchovies in the dressing. But it’s also not difficult to veganize and get to a flavor that is basically identical.

My simple-to-make version comes together in a matter of minutes, provided you have all the ingredients on hand and you made some croutons.

The creaminess of the dressing comes from emulsifying the soy milk, soy yogurt, mustard, lemon juice and garlic with the extra virgin olive oil. I prefer using a handheld immersion blender to form the base of the sauce – I think it creates a more stable dressing that doesn’t quickly split. You can aggressively work a whisk to whip everything into place if you don’t have an immersion blender…the dressing may split after a half hour or so, but you would have worked out a lot of stress in the process.

I prefer this lighter and creamier version of caesar salad dressing, that blends extremely well with briny and slightly salty chopped capers. A good hit of nutritional yeast in the dressing, and voila…you won’t miss the parmesan cheese one bit.

I use this dressing with a variety of different salads, and even as a wonderful dip for fresh and raw vegetables or any roasted vegetable – especially artichokes. It holds in the refrigerator for 3-5 days – just give it a quick shake and blend to bring it back together if it split.

Difficulty: simple
Yield: makes about 4-6 servings