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.”
LIGHT BULB –> BOOM.
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!
What you’ll need
- 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
How you’ll do it
- 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.
Did you make this? Well, what did you think? Leave a comment and let me know how it came out, or if you have a question about the recipe, fire away!
Do you have a favorite recipe you’d like to share on KevCooksPlants? Send it to me at kev@kevcooksplants.com and I’ll take a look (and of course credit you when it’s posted).
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