Ah, the Caesar Salad. This is a sight to behold.
It’s amazing how often I’ve admired the salads of other diners while my oily, balsamic dressing dripped down lettuce that was begging for something better. Something creamier. Something zesty. Something zesty
You get the idea, I’m sure. I am tired of being unable to enjoy Caesar Salad because the dressing contains dairy. I decided to make it myself!
It only takes 5 minutes. There is no need to soak, grind, or blend cashews. This is something you can and should do.
Caesar Salad: Its Origins
Caesar Cardini is an Italian immigrant who created the recipe in his restaurant in Mexico (accidentally). Alex Cardini, Caesar’s older brother, claims they made the dish together before its success at Caesar’s Restaurant Bar.
It is still possible to find the restaurant that was credited as its original. The original ingredients are still used: romaine lettuce, olive oil with garlic, lemon juice, salt, pepper, and parmesan.
The Caesar salad is a popular dish around the world and has been modified in many ways. Here’s our plant-based version of a similar garlicky, zesty dressing.
Vegan Caesar Dressing – How do you make it?
Hummus is the base of this simple 5-minute, 6-ingredient dressing. This creates a creamy and savory base, which is easy to find since hummus is almost always in the refrigerator. Or at least, in my refrigerator.
Then, add a lot of garlic mince, capers to give it a salty taste from the ocean, lemon zest, and juice for brightness, as well as a dash of spicy mustard. You can add salt and pepper according to your taste.
Ingredients
- One cup of plain hummus (purchased or DIY).
- 1 tsp of spicy mustard
- 1/2 tsp lemon zest
- To taste, add 2-3 tablespoons of lemon juice.
- 2 tsp. Capers (finely chopped/smashed plus three tsp. bringing juice, as written in the original recipe- adjust if you are changing batch size).
- 4-5 cloves garlic, minced
- Add more pepper to your taste.
- Add 1-2 tablespoons of olive oil ( optional for creaminess)
- 1 – 2 tsp of maple syrup ( optional).
Instructions
- Add hummus to a small bowl. Then add the spicy mustard, capers, brining juice, and lemon zest and juice. Whisk everything together. Olive oil can be added, but it will give the dish a creamier texture.
- Add some hot water until it is pourable, and then whisk until smooth and creamy (see photo). Add more garlic, lemon juice, or salt if you like! If you feel you need to, maple syrup can help balance out the saltiness and brineyness of this dressing (I didn’t).
- Store in the fridge for up to 5 days.
- This dressing is great on kale romaine and arugula. This dressing would be delicious on roasted vegetables like Brussels sprouts or potatoes. Add a bit of vegan Parmesan cheese to the salad for a Caesar-like experience.
