Creamy, tangy, full of flavor, this healthy Vegan Creamy Caesar Dressing is life changing deliciousness! Not only is it fast, easy and perfect for salads and dipping veggies, but it tastes just like the real deal. Deliciously punchy undertones of vinegar goodness with rich velvety flavors will hook you with the first bite. Take your favorite salads and veggie bowls to the next level with this fabulous dressing; it is sure to absolutely delight your taste buds, making it this week’s awesome Whip It Up Wednesday recipe.
Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, no highly processed ingredients, and gluten free.
Hi there, Ameera here!
This week’s Whip It Up Wednesday is our utterly delicious Vegan Creamy Caesar Dressing. We wanted to make something fun, bold, and full of tangy rich flavors and most importantly tastes like the non-vegan version. And oh wow, did we create an incredible Caesar dressing that is sure to put a smile on your face!
Whip it up Wednesday
As you already know, every Wednesday, we feature a quick and easy recipe that can be “whipped up” in 20 minutes or less. This recipe can be made in a few quick minutes which really helps speed things up in the kitchen.
Our Vegan Creamy Caesar Dressing is the perfect accompaniment for your veggie/salad bowls, or simply over some steamed veggies. We couldn’t stop dipping veggies into this deliciousness, it is so gosh darn good!
Annnd, of course, we LOVE our veggies in all there beauteousness plain with their delicious natural flavors, but there are times (sometimes often – who are we kidding lol) when you need to “spice up life” with a fabulous dressing/dip that just sends your tastebuds on a roller-coaster ride of flavor! And this is just the dressing or dip that is sure to do that for you.
This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.
Rainbow Veggie Bowl
Here’s how we prepared this rainbow bowl of healthy tastiness:
- Salad Greens
- Zoodled Carrots
- Cucumber Ribbons
- Tomato Wedges
- Sliced Radishes
- Sliced Red Onions
- Shredded Red Cabbage
- Pasta (We used Penne)
- Roasted Chickpea “Croutons”
- Hemp Seeds
- Oil Free Vegan Caesar Dressing
Perfect Score
After successful recipe testing, this loveliness was a master piece and ready for some additional taste testers… and it just so happened that Dad was ready for his “late lunch.” Dad was asking if we’d had anything that needed to be “tested,” which is quite frequent. LOL
I casually stated, “We made some Vegan Creamy Caesar Dressing, if you’d like to try it.” – knowing that this delicious dressing was going to knock his socks off, and boy was I right. He was raving about this new dressing – giving it a “perfect score in the dad taste-testing world.” Yahooooo!
I mean, how could it not be a perfect score? This Vegan Creamy Caesar Dressing checks off all the must haves for everything a great salad dressing should be: healthy, delicious, boasting no oil, no processed ingredients, and no processed sugar. Give it a try on your next salad, you’ll be glad you did!
We hope you enjoy our new Whip It Up Wednesday quick and easy ideas! If you try it, we would love to know if you enjoy it as much as we do! Please leave us a review 🙂
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Products Used:
- High Speed Blender
Vegan Creamy Caesar Dressing
Prep
Inactive
Total
Yield 3/4 Cup
Creamy, tangy, full of flavor, this healthy Vegan Creamy Caesar Dressing is life changing deliciousness! Not only is it fast, easy and perfect for salads and dipping veggies, but it tastes just like the real deal. Deliciously punchy undertones of vinegar goodness with rich velvety flavors will hook you with the first bite. Take your favorite salads and veggie bowls to the next level with this fabulous dressing; it is sure to absolutely delight your taste buds, making it this week’s awesome Whip It Up Wednesday recipe.
Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, no highly processed ingredients, and gluten free.
Ingredients
- ½ cup raw cashews
- 2 Tablespoons water
- 4 Tablespoons distilled white vinegar (5% acidity)
- 2 teaspoons lemon juice
- 2 Tablespoons unsweetened plain plant milk
- ¼ teaspoon molasses (optional)
- 1 Tablespoon miso (we used Miso Master Organic Mellow White, Premium Lite Miso, Certified Gluten Free) *
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons capers
- 1/8 teaspoon dried ground mustard
- 1 teaspoon nutritional yeast
- ¼ teaspoon sea salt (+/- to taste) *
- ¼ teaspoon freshly cracked black pepper
Instructions
- In a small bowl, cover the raw cashews in boiling water, set aside to soak for 20 minutes (or fast method, place raw cashews in a small pan, cover with water and boil for 10 minutes, then briefly rinse with cold water to cool them down).
- In the meantime, measure out all your remaining ingredients directly into the high-speed blender, then set aside.
- After 20 minutes (or 10 with quick method), drain the cashews and discard the water, then add the cashews into the high-speed blender with all the dressing ingredients and emulsify until smooth.
- Taste test the dressing and add more seasonings, if needed.
Notes
*Miso: Miso really lends itself to balancing flavors when you don’t use oil. If you are going to live the Whole Food Plant Based lifestyle, then you will quickly find that miso is your friend. Miso is simply a paste made from fermented soybeans, barley or rice malt. We use a gluten-free mellow white miso. It is Whole Food Plant Based compliant, and most grocery or health food stores carry it these days. You can find it in the refrigerator section. A lot of Vegans and Whole Food Plant Basers call it “the secret weapon” because it really brings that rich umami flavor forward in a lot of dishes. Since we discovered it, we use it a lot. Simply because it really adds something special to our dishes that you just can’t get with other ingredients.
It has a long refrigerator shelf life because it is fermented. So, if you can’t find it locally, we suggest that when you are taking any trips out of town, find a store that carries it, take a small ice chest and stock up.
*Tips: Refrigerating the dressing can cause it to thicken up, you may wish to add a splash of water to thin out, if needed.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Chickpea “Croutons”: Drain and rinse one 15 oz. can of chickpeas and place them in a bowl. Sprinkle with garlic powder, onion powder, sea salt, black pepper, and sweet paprika, mix well to evenly coat the chickpeas. Then place them on a parchment paper lined baking sheet and bake in a 400 F oven for 10 minutes, longer if you want them crispy.
*Serving: Makes approximately 3/4 cup of dressing.
*Storage: Refrigerate and use within 5 days.
Courses Dressing, Sauces
Cuisine American
This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.
Perfect timing, ladies! Caesar salad had always been a Christmas tradition at my house for years–probably because it’s so simple, and by the time it comes to making the salad, I’m exhausted from so much cooking! I don’t think I’ve made it once since going WFPB, but this looks amazing! Yay–now I can have my tasty, no-bottled-dressing Caesar salads again! Thanks–you really know how to rock a salad. 🙂
Hi there Elizabeth 🙂
Awesome! We are so excited that you’ll be trying this recipe! Caesar Salad is a wonderful Christmas tradition, and we hope you enjoy our WFPB version! <3 Thank you so much for taking the time to write! <3
-Ameera and Robin 🙂
So yum! Easy and quick to make. Worked well in the Vitamix and Magic Bullet.
Hi there Naomi 🙂
Yaaayyy! We are so glad that you enjoyed this dressing and that it worked well in your Vitamix and Magic Bullet! We appreciate your wonderful feedback.
-Ameera and Robin 🙂