Perfect Plant-Based Oil-Free Caesar Dressing

I love Caesar salad and so does my wife. Up until now, I really missed it. I tried several recipes for vegan Caesar dressing I found online, but they either had oil in them (which I left out) or just didn’t cut it. Some were cashew-based, some were tofu-based, and one was even hummus-based.

None of them worked. The consistency wasn’t right, or the flavor, or both. Then my genius of a wife said to me one day, “Why don’t you try to use plant-based yogurt? You used to use a yogurt Caesar dressing before we were plant-based. Try that.”


Immediately I looked for a yogurt-based Caesar dressing online and began “veganizing it” to fit the WFPB diet. After a couple iterations and some tweaking, it’s here — The Perfect Plant-Based Oil-Free Caesar Dressing.

We’re now having fresh Caesar salads a few times a week either as a full meal at lunch time or as a side at dinner. I hope you love this as much as we do!

KevCooksPlants on Patreon

Print Recipe
5 from 1 vote

Perfect Plant-Based Oil-Free Caesar Dressing

Total Time10 mins


  • 2 cups plain plant-based yogurt (I use almond milk yogurt for this.)
  • ½ cup Vegan Parmesan Cheese Topping
  • 2 tbsp lemon juice
  • 1 tbsp Dijon mustard
  • 2 tbsp low-sodium soy sauce
  • 4 tsp garlic minced
  • 1 tsp sea salt


  • Add all ingredients to a bowl or large mason jar.
  • Whisk or stir until all ingredients are well combined.
  • Depending on the consistency of the yogurt you’re using, you may want to thin it out a little. If so, add water 1 tbsp at a time and whisk again. Repeat until you get your desired consistency.
  • Keep in a sealed container in the fridge for 1-2 weeks.

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1 Comment

  1. Pingback: The WFPB School Lunch Dilemma - KevCooksPlants

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