Vegan Caesar Dressing Recipe Hack

Recipe: Vegan Caesar Dressing Recipe »

Want a creamy, delicious vegan Caesar that tastes surprisingly like the original? This quick dressing is tangy with an anchovy‑like hit (without the fish) and comes together in about five minutes. I never buy ready‑made Caesar anymore - I make a big batch to keep in the fridge and use it on salads, sandwiches or anywhere you'd reach for mayo or ranch. This is a pushy recipe, Dear Reader.

This is just a short weekend recipe Dear Reader, I just wanted to share this Vegan Caesar dressing with you because I was blown away by it. I never really intended to share it with you but when Mr NQN remarked how much it tasted like the real thing I knew I was onto a winner. A lot of vegan mayonnaises or spreads are ok but they don't quite match the real thing in terms of flavour or texture. This vegan dressing uses nutritional yeast to mimic cheese, chickpea water instead of eggs and a flavour bomb mixture of Dijon, lemon juice, capers, garlic and chives to create this Caesar dressing dupe.

So far I'm on month 3.5 of my low cholesterol diet and I'm trying to find ways to reduce egg intake and this was my prompt to make this so if you're looking for a low cholesterol dressing. Regular Caesar dressing uses egg yolks and parmesan cheese which are not great for cholesterol. So if you've also got high cholesterol then please give this a try!

So tell me Dear Reader, do you ever eat vegan food because of high cholesterol? Do you have any health issues?

Vegan Caesar Dressing

An Original Recipe by Lorraine Elliott

Preparation time: 5 minutes

Cooking time: 0 minutes

• 375ml/13flozs oil (grapeseed, rice bran or other neutral flavoured oil)

• 130ml/4.6flozs chickpea water or aquafaba (water drained from a tin of chickpeas)

• 60ml/2flozs lemon juice

• 1.5 teaspoons salt

• 1/2 teaspoon black pepper

• 4 tablespoons nutritional yeast

• 1.5 tablespoons Dijon mustard

• 1 tablespoon tomato paste

• 2 teaspoons capers

• 1.5 teaspoons garlic powder

• 5g/0.18oz chives (around 2 tablespoons chopped)

You will need an immersion blender for this

Step 1 - Place the oil, chickpea water, lemon juice, salt and pepper in a jug and place the immersion blender in it. Move the blender in a circular motion up and down until the oil has emulsified. Then add the nutritional yeast, mustard, tomato paste, capers, garlic powder and chives and repeat the circular motion until all combined. Store in a bottle or container in the fridge for up to 2 weeks.